What is the reason for the slow flow of espresso? How to improve the slow flow rate of coffee liquid?
What is the flow rate of coffee?
The flow rate of coffee refers to the dirty speed in the process of making espresso. The flow rate is too fast or too slow, which has a great impact on the taste of coffee. The reason that affects the flow rate of coffee is that the gap between coffee powder particles is too large or too small, which will affect the flow rate of coffee.
Second, what is the reason for the slow flow of espresso?
1. Coffee powder is too fine: when the coffee powder is too fine, the gap between the coffee powder becomes smaller, and the speed of water passing through the coffee pressed powder will decrease, resulting in a slower flow rate of coffee.
2, too much coffee powder: when we fill the powder bowl, if we do not pay attention to the powder control, too much powder will also lead to the slow change of coffee flow rate.
3. Coffee beans are too fresh: too fresh coffee beans will contain more carbon dioxide. When ground into coffee powder to make coffee, the water flows through the coffee pressed powder, and the carbon dioxide in pressed powder reacts to the flow of water, that is, it hinders the flow of water. Causes the coffee to slow down.
These are the three reasons why espresso slows down.
Source: Zhiyu Coffee
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Coffee bean grinding-what kind of cooking equipment is suitable for which kind of grinding degree?
First, what is the degree of coffee grinding? Coffee grinding degree: simply speaking, it is the degree of coffee powder grinding thickness, which usually refers to the corresponding scale on the bean grinder. Take the Taiwan-made Little Eagle bean grinder, for example, the siphon pot Chen Lei makes a grinding degree of 3, that is to say, 3 scales of coffee powder corresponding to the thickness is used on this bean grinder. For grinding degree, bean grinder
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Coffee brewing method-the reason why the temperature of the upper seat of the siphon pot cannot go up and its solution
The method of powdered coffee is usually used, that is, after all the water comes up, the coffee powder is added. Of course, there is a temperature requirement when powdering here, usually at 85-88 degrees Celsius. Since there is a requirement for temperature, it is particularly important to control the temperature of the water on the siphon pot. First, the reason why the temperature of the upper seat of the siphon pot can not go up: 1. Heating with alcohol lamp: the heating machine of the siphon pot.
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