Italian Coffee making Forum Fine Coffee

Condition 1: the oil blisters are big and the persistence is not strong.

If this happens, the first thing you need to do is check the roasting date of the coffee beans. Coffee beans produce a certain amount of nitrogen dioxide after roasting. If the coffee beans are just roasted, the coffee oil will be blistered and will not last long. What you need to do is to rest the coffee beans so that the gas is fully released so that the coffee oil will last longer. But if you sit for too long, more than 21 days, the taste of coffee oil will become stale. In addition, you should note that as the coffee beans continue to release gas, the taste of the coffee beans will change.

Condition 2: there is no coffee oil in the coffee.

This may be because the coffee grease disappears too fast. If this is the case, please refer to the "situation one" section. But if there is no coffee oil at all, it may be because your coffee has gone bad. Therefore, you must make sure to use your coffee beans within 21 days after baking.

At the same time, you should consider the storage conditions of coffee. Remember, coffee must be kept in a cold and dry place, never in contact with heat sources or in the refrigerator, causing the coffee to deteriorate faster.

If you are using a Synesso or Expobar coffee machine, you need to check to see if the water temperature is correct when making coffee. Take Synesso as an example, the coffee machine has a "Black Element" switch. If you accidentally run into the coffee maker while cleaning it, you need to turn it to the left and put it back in the right position.

Finally, you need to make sure that there is no extra residue at the bottom of your coffee cup!

Flow bifurcation

Remember, in the standard coffee making process, water must flow evenly through the coffee powder under pressure, so as to ensure the full fusion of the water and the coffee powder. If the water flow bifurcates, it means that the contact between the water and the coffee powder is not enough, and the water flows from the place where the coffee powder is least. To test whether the coffee extraction is uniform, you can use Naked Portafilter (a bottomless coffee handle that makes it easy to observe the flow of water).

To ensure that the contact between the water and the coffee powder is uniform enough, you need to do the following. First, you should make sure that the amount of coffee powder is accurate and that the pressed powder is solid but not hard. Second, the coffee handle must be kept dry before making coffee. The wet handle will cause water to flow easily through the coffee powder. Third, the strength of the powder must be uniform and accurate, if the pressure is too small or uneven, it will lead to incomplete extraction.

Finally, I would like to remind you not to knock on the edge of the handle. Tapping on the edges will only make pressed powder look better, but it will never make the coffee taste better. If you hit too hard, you will break the pressed powder, causing the water to flow through the crevice