Explain in detail the various brewing methods of making a cup of coffee

What is the extraction rate, temperature and bubble ratio?

Two decades later, the American Coffee Association hired Dr. Ernest Eral Lockhart to set up a coffee brewing society, formulated the standard for calculating the extraction rate and degree of coffee, and set the "gold cup standard Golden Cup" based on these two standards. after that, it evolved into the "tube table of brewed coffee", which was used as the quality standard for brewing coffee.

Today's American Fine Coffee Association SCAA also uses these data as a guide for Golden Cup Award. How do you calculate these figures?

1. Extraction rate = weight of dissolved matter in coffee powder (g) / weight of coffee powder (g)

The best value falls in the range of 18-22% (water-soluble substances in coffee account for about 30%).

Ex.: use 10g coffee to brew, leave 8g after drying, and the extraction rate is 20%. Formula: 10g-8g=2g 2g big 10g 20%

Less than 18% may result in insufficient extraction, resulting in a high proportion of acidic components with high water solubility in the front stage and a clear sour taste.

When it is higher than 22%, it is easy to extract too much bitterness and bitterness.

two。 Temperature = weight of dissolute in coffee powder (g) / capacity of coffee liquid (ml)

The best number is 1.15% to 1.35%, that is, the percentage 11500ppm~13500ppm.

For example, if 10g coffee cups are soaked in 150cc water, the consistency is 1.33%, and the formula is 2g / 150ccm2 1.33%.

3. Bubble ratio = coffee powder / capacity of cold water before brewing (according to data, it is brewed by an American coffee machine)

When the optimum value 50g/1000cc~65g/1000cc, the extraction rate and the degree of extraction are located in the best region.

The degree / bubble ratio has a complicated relationship with coffee products, but the scientific verification can be more based on the theory.

Instead of drinking coffee in order to relax, it doesn't have to be like a scientific practice. We still use the bubble ratio commonly used in hand cups to calculate how much coffee powder and how much coffee is the most delicious.

The ratio of foam used in practice is 2013.12.22

Foam ratio = coffee powder weight (g) / post-bubble coffee liquid capacity (ml)

Ex.: 10g coffee powder bubbles out: 150cc coffee liquid, the bubble ratio is 1:15

The new coffee beans which have been baked well in practice, in the normal extraction rate region, hand-held or sliced.

The best bubble ratio is 1: 10: 18.

(if the best bubble ratio of the gold cup criterion is calculated as the bubble ratio, it can be seen that it is about the same in the mellow and refreshing areas, but some Taiwanese coffee diners prefer a more mellow taste.)

The severity of a rig is often affected by the use of plugs, which is why it is more difficult to use a plug than a hand-held one.

This part of the amount of water refers to the amount of coffee liquid after bubbling. If you use an American coffee machine to brew, you must add more water of 2 grams of coffee, such as 12gX2=24cc, and add more 24cc.

The temperature and bubble ratio can be measured by precision instruments, only the extraction rate, such as grinding roughness, water temperature, size and height of bubble water column, mixing method (plug). Wait, there are "multi-factor interactive shadows".

Only by adding more money to make your methods more stable, so that you can keep each bubble in a certain level! 2013.12.22

Bubble-like water

The hand-made bubble bubble method is convenient to compare with the longer time required by other bubble methods, so the degree of water can show the special taste of single bean and reduce the sour taste with high bubble, while deep-baked beans with low bubble can reduce the bitterness and taste, and become more tasteful. otherwise, the opposite results will be obtained, and the control of the degree of water will be more important.

For the roasting degree of all kinds of coffee beans, please refer to the series of coffee bean products.

The method of brewing "ear coffee" (10g per bag of Sangshan coffee)

Standard coffee cup (200cc)

1. The top seal of the ear coffee is torn off and it is on the cup.

two。 Prepare water (please refer to the description above): pour 200C water into the bubble volume to make 160~180cc coffee.

If the water output of your water opener is too large, it is recommended that you prepare a cup with a mouth or a measuring cup to facilitate pouring water.

If your water pump can manually control the amount of water output, you can take the cup directly to the bottom of the outlet to receive water.

3. Pour the hot water from the medium pan and pour the coffee powder for the first time, that is, stop soaking in the hot water for 20 seconds.

4. After that, you can stop pouring water and let the coffee overrun by draining the water to the second and third place of the ear. (the amount of water should be sustained and uniform, and do not continue to change from large to small.)

5. Then continue to pour water until the cup is 8: 9 minutes (about 160cc). Soak for about 5 seconds and remove.

A cup of mellow and mellow hand-made coffee is done!

For the best way to fight inflation, the cost of each cup of coffee is only 7.6 yuan or less.

If you want to have a good cup of coffee in the office or at home, it is convenient to use an ear-style coffee bag, but now you have a more favorable option to use a personal cup of coffee. The cost per cup is only 7.6 yuan or less (300 yuan per pound of coffee costs 45 cups)

Convenience store American coffee small cup 25 yuan, personal coffee cup (Mamba coffee 225g/170 yuan) per cup is only 7.60 yuan, saving 17.4 yuan per cup, saving 522 yuan per month, saving 6264 yuan a year is really a big save!

Using a personal cup to brew coffee is an economical and convenient choice. You don't have to succumb to instant coffee or go to a convenience store, nor do you have to prepare too many complicated families. As long as you follow the steps below, you can enjoy the coffee bar without drinking coffee.

Prepare equipment:

1. Personal mug (# 101) & Coffee spoon

2.1X1 (# 101C) cup (shown as # 102cm cup can soak 1mm / 4person)

3. The mouth is not full of words.

4. Any cup you like (200cc~300cc)

5. Coffee powder (American grinder)

Step 1. Prepare to win the cup:

Fold the dough into the cup, fold it up at the bottom, fold the dough inward and put it into the cup.

Step 2. Prepare coffee powder:

Use the coffee spoon attached to the cup to measure the coffee powder (for the grinder cup), one spoon for each cup (9 minutes or about 10g). After the coffee powder is poured into the bowl, the coffee powder is also flattened, and the coffee powder is slightly roasted from the center point, but do not turn the coffee powder into a funnel.

Recommended amount of coffee powder 1 cup: 10g 2 cups: 18g 3 cups: 26g 4 cups: 35g

Step 3, step 3, step 3:

Pour a small amount of water into the mouth after rinsing, and then pour it out. If you do it for several times, you can better maintain the water quality (during high bubbles), and then put the water into the mouth and keep it warm.

Pour the water into the cup and pour it out.

Step 4, bubble:

(1) place the cup on the cup, pour water from the center of the coffee powder with the mouth holder, and circle outward at a set amount and speed, but do not reach the place where there is no coffee powder. First beat the coffee powder and stop adding water to let the coffee powder steam for 20 seconds.

(2) Let the coffee powder taste at the beginning; then add water for a second time, and slowly circle the same procedure from the center to the outside until the water has flooded all the coffee powder.

(3) continue to drain the water before it is about to dry. Do not drain the whole dry and then continue to drain the water from the middle to the outside.

After 2 or 3 times of drinking water, pay attention to the amount of coffee in the cup. As soon as we reach the amount of coffee we want (150 to 200 grams per cup), no matter whether there is any coffee in the cup or not, remove the cup immediately, and the delicious coffee will be ready!

Don't miss the last drop of coffee. Instead of getting extra points, you will lose the whole cup of coffee.

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(2) (3)

Siphon coffee

It is said that nearly 20 years ago, the torrent of coffee was spread by Americans from North America on the other side of the Pacific to Taiwan. Taiwanese have always been very receptive to trendy things, and unexpectedly, with the help of capitalist ism, this wave quickly swept the whole Taiwan, taking money and cappuccino at once. In an instant, it became a pseudonym for coffee.

The ESPRESSO of the coffee bar represents the achievement of the coffee machine maker. The coffee essence is quickly picked up in less than ten seconds, showing speed, speed, and very much in line with the pace of modern people's life. It is the coffee that we were familiar with at that time. The plug connected by two glass balls, that is, the siphon coffee bar, represents not only the once-beautiful era, but also the echo of the old coffee man.

It is not that the popularity of coffee coffee has inspired many people who did not drink coffee in the past, increasing the population of coffee in Taiwan. In short, it has enlarged the market, and there is no doubt about the quality of coffee. It is just that after the increase in quantity, it is followed by the promotion of coffee, just like when society is rich, it will want to have some culture, some food, some humanities, and some food. Siphon coffee has the characteristic of being stylish and has a bit more human flavor. in the beginning, some coffee lovers regard it as orthodox, but there is nothing about it. Green vegetables have their own preferences. Siphon coffee shows the clarity, essence, and original taste of single coffee so that it has its own taste.

The trend of the times is not the beginning of a long time. I believe that siphon coffee will be popular again soon. And in contrast, the siphon coffee flower is so popular that the general public is dying out. In an environment where coffee is more and more accepted by more and more people, I believe that gradually people will want to understand the nature of coffee. What's more, they want to enjoy the delicacy of coffee, taste the different characteristics of coffee beans, and find their own flavor, then work together to brew out your own fragrance!

Siphon coffee coffee always has a mysterious and charming color in the impression of most people. In the early development history of Taiwan coffee, siphon coffee coffee played an important role. Siphon coffee coffee requires high skill and cumbersome procedures, and there is a gradual decline in today's industrial and commercial societies. But the mellow taste of coffee brewed by siphon coffee coffee is not comparable to that of ground coffee brewed by machine.

Most people often have a half-and-a-half knowledge of it, or even have the wrong impression, and there are usually several different views: one is that some people are cautious about it and fear that it will be broken carelessly; the other is that the use of siphon coffee can only boil the water and stir the coffee powder. In addition, some people think that siphon coffee coffee is both glass and hot, which looks very dangerous, but as long as it is not handled properly, every method of brewing coffee has hidden dangers.

If you want to do a good job, you must first sharpen its tools, so first of all, let's take a look at the siphon coffee equipment and how to prepare it, including the correct method of use, guaranteed methods and things that need to be paid attention to above.

N syphone (siphon coffee bar)

Syphone "siphon coffee" is what we call siphon coffee coffee. It first originated in Germany, and then spread to the United States and Japan, and some people claim to be vacuum coffee coffee or steamed coffee. At present, most of the siphon coffee bars in Taiwan are Japanese coffee coffee and some Taiwanese siphon coffee. Japanese siphon coffee coffee still feels better than fine coffee, especially the glass products of Hario. Taiwan's siphon coffee bars are, of course, different from each other. from the outside, they are the same, but sometimes it is not easy to distinguish them. It is important to pay attention to whether the brand number is indistinguishable, or to take a look at the brand protection.

We most often see the TCA and 50A models, and the commonly used ones are two, three and five. This model has the same size, and the size of five is only a little more than that of three. Of course, there are other types, such as NCA, but it is not common. If it is necessary to refill parts than hemp, if which one is better than this, some people actually use TCA. There are also people who are asked to switch to TCA after using 50A, as long as they use it first. Its structure is divided into two parts, one is the glass ball, the other is the glass ball, which is called the upper ball and the lower ball, and it can also be called the upper seat and the lower seat. the part where the upper ball meets the lower ball is called compulsion (unlike type 50A, the TCA is dark brown, while the 50A is white, its function is to allow the upper and lower balls to be tightly combined, and the position of the pressure should be at the top of the upper ball tube. After using it for a long time, you will often see a decline in the position of compulsion. if there is a sign of moving, it will cause more bottom water to be unable to be absorbed into the ball, resulting in a lighter taste of coffee or less coffee after pouring the bottom water. this will also have an impact on the quality of coffee. At this time, it is necessary to carefully and slowly push the pressure back to its original position. Be very careful when doing this action, so as not to break the glass of the ball evenly.

There is a metal bolt and screw on the bracket to secure the lower ball. Before use, make sure that the screw is fastened and whether the lower ball is firmly fixed. After the ball is installed and disassembled, the ball will not fall, and it should be noted that the ball should be kept in a horizontal position. If the ball is askew, the amount of water from the measurement will not be good.

The appearance of TCA is slightly different from that of 50A cup, and the biggest difference lies in the lower ball of TCA, the lower ball of TCA, the lower ball of 50A, and the bottom water left when brewing coffee. "(when the water is boiled and sucked into the upper ball, some of the water cannot be sucked up). In addition, the shape of the part of "compulsion" is not the same, so the method of picking it up and installing it is also slightly different. In fact, as long as you use it, you OK it. As for other types of brands, they are slightly different in appearance, but they are more or less the same in terms of how to use them.

N filters and cloths

The filter is made up of a perforated film wrapped in a cloth and a spring and a hook. Its function is to pass the coffee grounds and separate the coffee from the coffee grounds, especially when brewing coffee, the filter and the coffee are completely directly connected, so the impact on the coffee is very direct, so the protection of the filter is very important, but the operation is often the most easily ignored part.

I often come across people asking "how often the cloth should be cleaned". The answer is: there is not a certain amount of time, because it depends on the rate of use and warranty, and in the case of high rate of use but proper protection, there is no problem even if it is used 50 times. However, if the protection is inappropriate, it is necessary to update the new cloth as long as the cloth smells and the coffee grounds fall into the coffee, or when the coffee is overflowing very slowly. in general, under normal use, if a worship is recommended by the employment market, it is necessary to pay a visit to the coffee, so as to ensure that the coffee will not be affected by the cloth.

When using siphon coffee cups to make coffee, you should pay attention to the following points: amount of water, water, heat, amount of coffee powder and roughing, mixing, and time.

Step 1, pour the boiling water into the ball under the glass, bring to a boil over high heat, and wait for the water to boil.

Add 175cc when boiling one cup and 350cc when boiling two cups. After adding water, wipe the ball under the glass with a dishcloth, otherwise it will easily break the glass.

When boiling a cup, the amount of water under the ball is 200cc if the bottom water is used.

Step 2. Load the ball into the machine.

Take the filter out of the water, wash it with clean water and use your fingers to wash the water out of the cloth (with a covered cloth on the top of the ball). Place the strainer down from the top of the ball, pass the chain through the narrow glass tube of the ball, pull it down to the bottom of the ball, and use a stick to adjust the filter position to the middle position.

Step 3. After the water boils, insert the upper ball into the lower ball.

After boiling, turn the water on the glass into a small fire, carefully tilt the ball on the glass into the ball, make sure that the water is not too hot, and then press the ball on the glass straight down a little and spin it at the same time. Don't push too hard, it will be very quiet.

Step 4, put the coffee powder in the middle of the water, start the mixing, and start the plan. Boil for 1 minute.

After the upper ball is inserted into the lower ball, the water from the lower ball starts to run up, and when the amount of water under the ball goes up to half, the coffee powder is poured into the upper ball. And start mixing immediately! pour coffee powder into each cup and use about 15 grams.

Chanel takeout C mix method: don't make a circle when mixing, and mix it in a way like Chanel logo. At the same time, pour the powder into the water from top to bottom, so that the forces of two different directions collide with each other. Don't mix for too long, just spread the coffee powder. The first mixing should be completed within 5 seconds and start the schedule.

Mix for the second time after five or 25 seconds. The mixing method is the same as the first time, but the second time is less than 3 seconds.

Mix the third time in six or 55 seconds in the same way, but the time for the third time is as short as 1 second.

Technique: when cooking a cup, quickly pull up the upper ball after mixing the fire for the third time, pour out the water from the lower ball, and then insert it back into the upper ball. this kind of action is called inverted bottom water. if you use this technique, the amount of water under the ball needs 200 grams.

After turning off the fire for 70 or 60 seconds, wrap it in a cold towel and wipe the ball under the glass.

Step 8. When the coffee liquid is over until the end of the bundle, pull up the ball on the glass and do not let the last coffee flow.

With regard to the method of siphon coffee brewing, in order to enable consumers to have a better understanding of the way to make coffee, a coffee tool called "making Coffee", which focuses on in-depth introduction to siphon coffee, has been published. The fourth edition has been sold out. I would like to thank you for your support, but because the publishing house has been involved in infringement and illegal practices, we will not reprint it at present.

Iced coffee DIY

Hot summer is coming, do you want to drink delicious iced coffee at home as you love coffee? Here is a simple and convenient way to enjoy iced coffee comparable to that offered by professional coffee bars!

At present, the American coffee machine (using coffee or coffee) is quite common in the average family, and the coffee machine is also very popular, so if you want to make your own iced coffee at home, the American coffee machine is a very convenient tool. Here we would like to introduce you to the practice of "three-in-one iced coffee". By three-in-one iced coffee, we are not referring to instant coffee. The so-called three-in-one refers to the combination of coffee, sugar and cream. First of all, the materials you need to prepare are:

1. An American coffee maker with size of all sizes.

two。 To match the size of the American coffee maker, you can use different sizes of coffee. (to test the brewing method of American coffee)

3. The coarse coffee used to grind the special cold coffee into siphon coffee (the No. 3 scale of the industrial grinder), the consumption of each cup is about 10g.

4. Cream powder. The dosage is 1.2 times that of coffee powder.

5. Rock candy. The dosage is 1.2 times that of coffee powder.

Step 1. First, according to the size of the coffee coffee you use and the number of cups you want to brew, put in a large amount of iced coffee powder to make the coffee. (refer to the essentials mentioned in the brewing of American coffee.)

Step 2: after the coffee is ready, pour into the dough. Pour in a small amount of cream powder and a small amount of rock sugar, whey powder and rock sugar until completely dissolved. The amount of cream and sugar (which can be calculated according to the above ratio) can be increased according to individual preferences.

Step 3. Put it in a tank filled with ice and ice water (outside) to cool quickly.

Step 4. After the coffee is completely cold, put it in a tight container and put it in the refrigerator to finish the delicious three-in-one iced coffee (you have to use an airtight container so that it doesn't taste good).

French cymbals

We often call it a tea maker. In fact, it can be used not only for tea, but also for coffee, but it is not commonly used, and we use it less in Taiwan to make coffee. Here are some key points and steps to use:

Step 1. Choose deep-roasted coffee beans, such as deep-fried mandarin or heavy-flavored coffee.

Step 2. Grind the coffee beans into coarse grains, which is about the standard No. 5 scale of the Japanese bean grinder, in order to match the long soaking time and the fact that it is not easy to penetrate the grinder. If you grind the beans, the soaking time will be too bitter for a long time, and the coffee grounds will easily wear through, and the whole cup of coffee will look like a mix.

Step 3. The amount of coffee powder used in each cup is about 12g. Put it into the glass inside the cup.

Step 4. Reduce the boiled water to 93 ℃ and pour into a glass cup. the amount of water needed for each cup of coffee is about 175 grams.

Step 5. Pull it up through the filter and place it on the inner glass cup. After 2 minutes, turn down the filter and pour the coffee into the cup you bought before. You can get the coffee we want.

The brewing method of American coffee

American coffee here refers to using the American coffee machine that is common in the family to make coffee, which is a relatively convenient way. I believe many people use such machines. But I think many people will think that the coffee brewed by such machines is only the second best requirement, but if you pay attention to some small ones, you can make the best use of it.

Step 1. When grinding coffee beans, it should be noted that the coarse coffee used in American coffee should be slightly lower than the coffee powder used in siphon coffee (about half size).

Step 2: choose the appropriate size of the cup, too large or too small will make it impossible for the cup to fit with the cup, and the gap will cause the water to flow down quickly without soaking the coffee; fold the cup (bottom and noodle) with marks, and pay attention to the amount so that the cup funnel can be completely closed.

A common standard of restriction

Lattice-shaped mobile phone type

# 1 1x1 funnel-shaped 1x1 cup

# 2 1x2 funnel 1x2 cup 4'6 coffee maker

# 4 1x4 funnel-shaped coffee maker for 8 to 12 people

1x6 flat-bottomed coffee maker with flat-bottomed coffee

1x10 flat-bottomed Coffee maker

Step 3. If you add the right amount of water, there will be a scale on the water tank of the coffee machine. Be sure to add cold water instead of adding hot water to save time, because some machines will respond to the degree of water.

Step 4. Add the right amount of coffee powder, the amount of American coffee machine is about 12g per cup, you can choose to add it on your own, but it should be considered to the size of the cup funnel, otherwise too much will easily overflow.

Step 5. After smoothing the coffee powder, turn the coffee powder into a funnel slightly from the center point, which can make the coffee powder more uniform and prevent the coffee powder from spilling.

Step 6. At this time, everything is ready, plug in, turn on the switch, and wait for the person to enjoy the delicious coffee.

The advantage of the American coffee machine is that it is convenient to brew one large cup at a time, but its deficiency is that if the shelf life is too long, usually after more than 30 minutes, the coffee will begin to change from sour to bitter, and even the best coffee cannot afford to be guaranteed for a long time.

Italian Coffee (Espresso)

The so-called Italian coffee, what we often call Espresso, is the mainstream in Taiwan at present, but what is really welcomed in Taiwan is not Espresso, but all kinds of tasty coffee and fancy coffee, such as Napa and cappuccino, which are brought out by Espresso coffee as the base, so first of all, we need to know what espresso is.

Espresso is a way of brewing coffee.

At the beginning of the 20th century, in 1903, in the two regions of Italy and Dulin, a machine was developed to quickly pass through the coffee powder with high water, and the coffee could be extracted in a very short time. This way of cooking is the espresso cooking method. From the literal meaning, we can see that "fast" and "strength" is its key point, and the professional coffee machine must be able to provide the power of 9bar. Let the water pass through the coffee powder, and the espresso of a single serving of single shot is about the amount of 30cc boiled in about 25 seconds.

Espresso is the degree to which coffee beans are roasted.

Because the extraction time of espresso cooking method is very short, it is easy to extract a lot of sour taste when cooking, while deep roasting can dissolve more oil and provide delicious flavor and mellow thickness, so coffee beans commonly used in espresso coffee machines will use deep roasted beans and roasted beans with moderate roasting to deep roasting. The deeper the baking degree is, the more bitter the taste is, the more bitter the taste is, but the better the taste is. The use of the baking degree is slightly sour and the thickness is low, but there are times. There are no certain standards in the world, and each has its own preferences, depending on your personal preferences.

Espresso is the name of a kind of coffee bean.

It fits the coffee formula used by the espresso coffee machine, also known as espresso coffee beans, why is it a formula? Because it is usually made of different kinds of coffee, espreeso does not mean that a single coffee bean is called espresso, nor is it a coffee bean produced by Italy called espresso. Some espresso coffee beans have the same color and are made by roasting different kinds of coffee beans together, while some espresso coffee beans are dark in color. It is made of beans of different varieties and even different baking depths.

Espresso is the name of a coffee sauce.

Use espresso beans and espresso coffee machine to brew high-quality coffee beans as espresso, and one portion of espresso uses 7g~10g 's espresso beans to grind the coffee powder with a bean grinder, fill it in a bubble box and flatten the coffee powder with a force of 20 pounds. The espresso coffee machine provides the power of 9bar to let the boiling water pass through the coffee coffee in the bubble box, and the brown coffee liquid of 30cc is extracted in about 25 seconds.

The machines used to make Italian coffee can be said to be Lin's eyes, from the early completely manual operation of the pump, to the simple mocha, to the mostly automatic and fully automatic machines now found in the world of science and technology.

Mocha

In the average family, it is considered that the economic choice is Mocha, and its personalized beauty does not take up space, so it is also a very popular point. In the early days, most of the materials were quality products, but now they are mostly non-destructive plastic materials that are harmless to people.

Step 1. Choose Espresso-specific coffee beans, which require more grinding of American coffee, but not to the level of powder, which is still fine. If it is too ground, the coffee powder will penetrate the gold powder and leave residue, and it will cause excessive extraction and too bitter, too bad. If it is ground too coarse, the water will pass through the coffee too quickly, resulting in insufficient extraction and poor taste.

Step 2. Put a large amount of boiling water into the bottom of the mocha (usually the amount of a cup of Espresso will not exceed 60 grams).

Step 3. Put the coffee powder in a funnel-like container, about 8 or 9 g per cup, flatten the coffee powder, cook slightly, but not too dense, and then put in the bowl.

Step 4. The upper seat of the mocha is completely tied to the lower seat to make sure that the boiling water does not drain out from the middle, and then the mocha is added from the bottom. You can hold it by hand or put it on a special shelf and add it with alcohol or gas until the water boils and flows to the upper seat.

This is a suitable method to be used by everyone, but its deficiency is that it is easy to have scum, not only that there can be a special cup on the market, which can be put between the coffee powder and the upper seat to improve this situation, and another point is that the strength it produces is not strong, so the coffee made is not actually Espresso.

Semi-self-propelled coffee machine

The semi-automatic means that the filling of the coffee powder must be operated manually, and the rest is controlled by the machine. in fact, this is also the relationship between the whole Italian coffee. In terms of semi-automatic coffee machines, we can be divided into home models and consumer coffee machines:

Home electronics type

At present, many consumers have launched home-style coffee makers, ranging from thousands of yuan to high-end dollars.

For professional use

In view of the fact that large machines range from more than 100,000 to more than 100,000, the difference lies in whether the power provided by these machines is adequate, and the standard power is that of Nine millibar. Of course, small home computers are also constantly improving, but they are subject to cost, so the power generated by them is still questionable.

First, choose coffee beans with Espresso and grind them into powder.

Point 2. The amount of each cup is about 8 or 9 g. Put it into the blister evenly, using the filler to remove the coffee powder. At the same time, rotate the coffee powder slightly for about 4 laps, apply the force evenly, and tap the bubble blower with the filling machine. Knock the powder attached to the blister, then fill it until the coffee powder is smooth.

The final issue of the success or failure of a cup of espresso lies in whether the coffee powder can be filled evenly and properly, just like the previous mocha, which makes it difficult for the water to pass through, the extraction time is too long and the coffee is too bitter, and the boiling water will directly wear through the coffee, resulting in insufficient extraction. In addition, this is also one of the relations between whether the coffee can be made out of coffee. Therefore, the operator's technical experience has become the largest factor.

The "creamy" Crema refers to the golden foam on the Italian coffee Espresso (note: it is not the milk foam on the cappuccino or the casserole). We often use it as a criterion to judge whether the Italian coffee is new and successful.

Third, tie the blister, press on, you can judge from the speed of coffee flow, whether the filling of coffee powder is standard before, if it is dripping slowly, then it means that you fill too much, if it runs out very quickly, it is too bad.

Fully self-operated Italian coffee machine

Full automatic means that the amount of water, the strength of water, the amount of coffee, the rough size of coffee beans, filling coffee powder, soaking and pouring coffee grounds are all controlled by the computer automatically. as long as the various settings of the computer are completed, press to operate, without any technical problems, the current small machine is less than 80,000 yuan On the other hand, the number of machines used for large-scale transportation ranges from NT $30,000 to NT $400,000 to NT $50,000 to NT $600,000, and the biggest difference is the speed at which coffee is supplied when it is still in use.