Determination method of Italian Coffee Oil flow rate

The flow rate of espresso coffee directly determines the taste of ESPRESSO. Too fast flow rate will make the essence of coffee not dissolved in water, but the water has passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make the essence and dross of coffee all melt into the water, resulting in coffee with obvious burnt astringency or irritating bitterness. For beginners, the control of flow rate is a quantitative standard, generally we take 22 seconds to 28 seconds as an optimal value. Advanced will judge the flow rate by the shape of the water flow during coffee extraction. Foreign baristas like to use mouse tails to describe the flow rate of coffee. A higher level is to determine the flow rate of coffee by taste. If the flow rate is fast, the taste will be single but refreshing, and the sour taste will be heavier; if the flow rate is slow, the alcohol will be improved, and the taste will be more complex but at the same time, the bad taste will be released, and the bitterness will be heavier. The speed of flow is a dynamic process, no barista or coffee equipment can guarantee the consistency of coffee flow, even the weather humidity will affect the speed of flow, so baristas must know how to control the flow rate easily rather than being controlled by the flow rate.