The three elements of Italian extraction teach you to extract espresso

Powder Amount-Weight of dry powder in powder bowl

Output-Weight of concentrate

Time-time of contact between powder and water

The amount of powder plays the role of timpani drum in the whole concentrated extraction. Where does the concentrated solution come from without dry powder? And the amount of dry powder determines the flavor trend of your concentrated solution. The amount of powder can be 5g or 30g, eclectic. But we usually fall between 18-21g.

No matter how many techniques you have in the future, the first step is to determine the amount of powder. With that in mind, the rest was simple:

How much coffee do you want?

The more powder you have, the more you can extract, and vice versa.

Select the amount of extraction powder, double the coffee powder, and double your extraction solution. As long as the ratio between powder and solution is the same, the coffee flavor will be the same.

Do not change the amount of flour to adjust the flavor!

Do not change the amount of powder to adjust the time!

Do not change the amount of powder to adjust the concentration!

The only prerequisite for changing the amount of powder is to get less or more concentrate (the powder-liquid ratio is constant!)

Cup size and dose

If you are making a large cup of milk coffee, a small dose of concentrate is OK to drink alone, pour 300ml milk, concentrated flavor is diluted immediately. At this point, you need to increase the powder (and thus the concentrated dose) to enhance the concentrated flavor of the milk coffee.

Conversely, pure black coffee or small doses of milk coffee, you need to reduce the amount of powder.

Many fine coffee shops milk coffee, concentrated dose is too strong, if reduce a drop concentrated, taste will be better. You can choose the size of the powder according to the amount of milk without changing the flavor of the milk coffee. There is another reason to change the amount of powder, which is the specification of the powder bowl. Different manufacturers of powder bowls have a rated amount, fine adjustment of one or two grams of dry powder, you can get the best product. (That is to say, the design of the powder bowl fixes the amount of powder, but the production process)

Don't use too much powder, or you'll run into a net. Buckle the handle up and take it down, you can observe whether the powder touches the water separation net, and if it touches it, reduce the amount of powder. Too much powder will not bring more concentrated solution, but will only bring insufficient or uneven extraction. Look at the powder cake, if it is like mud after extraction, this does not mean that the extraction is not good, it only means that there is too much space between the powder and the water separation network. This situation means that your powder is much lower than the rated powder, of course, it may also be because you press too much powder.

If you insist on distributing more powder than the rated amount, it is fine, but the concentrated quality will be worse.

Why don't we make things easier?

Changing the amount of powder changes the flow rate, the rate at which the cake absorbs water, the extraction temperature, the amount of extract, the extraction concentration, and the extraction uniformity, or some other variable we don't know about.

If you still change the amount of powder, you get into a situation where we have no idea what's going on. A fixed amount of powder would make things easier.

Please remember: the amount of powder can only be changed in this case, that is, in order to obtain more or less concentrated solution. (The rest cannot be changed!)