Analysis of Italian semi-automatic coffee machine and Italian home machine VA388 is also the top Italian coffee machine products

[black Hawk VA388]

VA388 is also one of the top Italian coffee machine brands, belonging to VictoriaArduino has a history of more than 100 years.

1, weight control system: the biggest highlight of VA388, it can intuitively "tell" you a cup of espresso extract liquid weight, maximize the control of the high quality of a cup of Espresso and maintain the unity of the quality of each cup of Espresso. This technology is a brand-new concept that the brand brings to the field of coffee machines.

2. Coffee boilers and steam boilers have their own independent temperature control systems, and you can set the temperature of each head arbitrarily, which means that we can set multiple brewing temperature modes in one VA388.

There are also a series of electronic controls, which I have experienced in Guangzhou and Shenzhen, which are really great. You can feel the charm that technology brings to you. It is also the designated machine for the 2015-2017 WBC World Barista Championships.

(1) High water temperature: do you know? This is the core of almost all espresso machines. It is not only to achieve such stability, but more importantly, how the water temperature is kept constant. Because in the extraction of coffee, when the water in the boiler is extracted or milked, the coffee machine should replenish cold water and keep heating to ensure a constant temperature. If you make 1 or 2 cups of coffee, it's not a big problem, but if you keep making it, it's like our water heater, which always uses hot water, and the water temperature will fluctuate. Such fluctuations have a great impact on Italian extraction. About 1 °up and down, you can change the flavor of the coffee.

The best way to solve this problem is to have a large capacity boiler to hold enough hot water, or even better, to use two boilers, one responsible for steam and the other for extraction. But we should know that the space for home machines is limited, and the budget should not be too high. So the boiler will naturally be much smaller.

But do you remember the premise I said earlier? If we keep making coffee, we need bigger boilers. Therefore, there is no time pressure at home, we control the pace of production, this problem can be greatly avoided.

(2) Air pressure: the biggest difference between espresso and regular coffee is that it has fat. The main reason for the production of oil is from high pressure. Because through high pressure, we can emulsify substances that could not have been integrated into the water. So air pressure is the key to the coffee machine. But I need to point out in particular that once nine atmospheres are passed, the difference becomes smaller and smaller. In other words, after nine atmospheres, the size of the air pressure should not be the first condition of our choice. If you choose a home coffee machine to see that there are 13 atmospheres and 15 atmospheres, it can be regarded as 9 atmospheres.

(3) degree of grinding: if the first point can be avoided by human operation, and the second point can be achieved by coffee machines on the market, then the third point, the thickness of grinding is an important part of baristas to study. Before that, we need a reliable grinder that can grind the powder evenly each time and maintain a certain fineness. Because if it is too thick, the high-temperature and high-pressure water will penetrate instantly, and the coffee will become coffee before the substance is absorbed. At this time, the coffee will be very sour, even without the mellowness of Italian coffee. If the thickness is uneven, high-temperature and high-pressure water will over-absorb its material when it encounters fine particles. That's why I have higher requirements for a grinder than a coffee maker for a good cup of espresso.

(4) High temperature steam: the real purpose of steam is to inject air into proteins through high temperature and high pressure. Because water is much heavier than air, the drier the steam, the more stable the foam. As for the temperature, the higher the better, the higher the temperature, the faster it is, and it is difficult to control. But it is too slow and ineffective to form a bubble at the right time.

Of course, steam is on the one hand, because it is injected with protein. Therefore, the protein content of milk is also an important factor in milking. As the steam in household machines is generally low, we can often make up for this problem through high-quality milk and improved milking technology. But what I need to make clear is that it's not easy. And to some extent, this should be the biggest difference between household and commercial machines, that is, the fusion of milk and foam.