Summary of experience in the production of espresso beans concentrated espresso beans imported black coffee

Making coffee is an extraction process. What is good coffee-no more or less is extracted; what is delicious coffee-only the ingredients we like are extracted. Espresso is named after extraction, which is probably a way of making coffee by passing high-pressure hot water through the pressurized coffee pressed powder to extract coffee ingredients. It may be that after the repeated experiments of the founder, a lot of scientific research. And formed a standard that many people are familiar with now-about 25 seconds, the coffee extracted by passing 9 Pa's 92 degree hot water through the coffee pressed powder which is pressed by 16 kilograms is called espresso.

Espresso has three technical points-pressing powder, beating milk foam and pulling flowers.

First, pressing powder:

Fine powder, thick powder, high powder density, low water pressure, high water temperature, long time-more ingredients are extracted, and vice versa.

As for the machine, the water temperature can be changed by releasing water in advance (different machine structure). The water temperature had better not exceed 92 degrees. In fact, it seems that the coffee pressed powder you have used is black (charred). The water pressure can be seen, but note that the bottom filter bowl with single end and double handle is not the same size, so the water pressure under each unit of the bottom filter bowl with single head is higher than that with double head, so we can only adjust it by increasing the density and thickness of powder. Pressed powder is not too thick, more than the 9-minute line in the bowl, it will be difficult to handle, that is the position line of the cooking head, in fact, a little lower, so that hot water in the pressed powder upper surface and the outlet has more space and time to gather and balance the pressure, uniform downward release, and a little, long-headed machine with one head and two or three heads, the water pressure is not the same.

On the human side, although there is a standard, but the actual operation will always face some problems, according to the above principles, fine-tuning, so as to approach the standard. If the powder is fine, the power will be smaller; if the water temperature is high, the powder will be thicker; if the pressed powder is thinner, will it take a shorter time to extract less …... Wait.

Another key point is to be uniform, and the powder should be uniform in the handle. After the hot water gathers to a pressure of about 9 Pa in the narrow space near the outlet, to rush out of the shackles of pressed powder, the loose place will flow too much and cause excessive extraction. Dense places will flow less and cause insufficient extraction, and all the efforts above will be bullshit. The 9-point full line of the powder bowl is the limit of powder thickness. after receiving the powder from the bean grinder, you should first hit the edge of the powder bowl horizontally with a powder press. In 3 to 4 directions, the interior of the powder is uneven, and horizontal tapping can achieve the goal of roughly average inside. But do not knock too much and for a long time, so that the powder is getting denser and denser, there will be cracks on the upper surface, and then the powder press will be put down, not pressing. Is to turn it so that the powder can be evenly distributed and adjust the powder level again, lift the powder press and hit the powder on the lower edge of the powder bowl, but it can be turned again but less than the first time, find the level again, lift the shock powder, and start to apply vertically. I suggest not turning hard, pay attention to the powder inside and outside the edge of the powder bowl, to prevent water from flowing out of the gap caused by powder! After the end, turn half a circle without pressure (to prevent the powder press from sticking to powder), lift, don't knock again, to prevent pressed powder from being separated from the powder bowl after forming, forming a gap. Pressing powder once is enough, not twice, to prevent pressed powder from detaching from the bowl or too dense.

Other common sense aside, warm cup ~ warm handle ~ and when the relative humidity is high, the powder is coarser, too fine affects the life of the bean grinder and the powder will stick, making pressed powder uneven.

Uniform, non-standard fine-tuning to find the standard, the taste of a cup of espresso is so good or bad that the dust is settled.