Some problems that should be paid attention to when making Coffee Coffee is overextracted
Excessive extraction
If the crema is dark brown and has white spots
There is a black hole in its center.
-too much coffee powder.
-the grinding particle size is too fine
-extraction temperature is too high
-excessive pump pressure
-incorrect filling method
The coffee temperature is low.
The temperature is below 78 degrees.
-the coffee cup is too cold.
-the strainer is overcooled by the tray.
-the grinding particle size is too fine
Insufficient amount of coffee extraction
Insufficient extraction
Crema is lighter in color.
The consistency is very low
Insufficient amount of coffee powder
-abrasive particles are too coarse
-pump pressure is too low
-the coffee machine temperature is too low
-moderate extraction, but the coffee cup is cold.
-incorrect filling method
Foul-smelling coffee
-the coffee used has expired
-unclean devices (coffee bean container, grinder, espresso coffee maker)
There are deposits at the bottom of the coffee cup.
-excessive pressure
-filter screens and filter trays are fouled and worn
-place the nozzle on a dirty surface when mashing the coffee powder
-Bean grinder blade wear
-Apron wear
There is stagnant water on the surface of coffee pressed powder after extraction.
-extraction temperature is too high
-Separator pollution
Insufficient amount of coffee powder
-the grinding particle size is too fine
-the extraction drain valve may fail.
-the output water temperature is too low.
Uneven flow rate of double cups
-the Espresso coffee machine is not flat.
-filter pollution
Coffee powder is not flattened
-nozzle fouling
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There are two reasons for the excessive extraction of espresso.
All modern coffee extraction is the two core processes of soaking and filtration, which belongs to the category of physics, and there is basically no chemical change in the process. The differences in the thickness of coffee powder, the length of soaking time, the method of separation and filtration, and so on, have created a wealth of coffee brewing utensils and techniques. Although the core process of coffee extraction is the same, according to the pressure used in coffee extraction and the extraction
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How does the milk bubble come out of the coffee? The technique of manually beating milk cannon
Keep it simple, the material used: 1. Nestl é all official Milk 2. Milking machine method 1: use a milk bubble pot to make manual milk foam 1. Pour the milk into the milk bubble pot, do not exceed the capacity of the milk bubble pot 1x2, otherwise the milk will overflow due to expansion when making milk foam. two。 Heat the milk to about 60 ℃, no more than 70 ℃, or the protein structure in the milk will be destroyed. Be careful! Lid vs.
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