Three Secrets of Italian Coffee extraction: espresso from Italian Coffee Machine
No matter what kind of concentration and extraction method, there are three variables:
Powder quantity-the weight of dry powder in the powder bowl
Output-weight of concentrate
Time-time of contact with powder and water
The amount of powder plays the role of timpani in the whole concentrated extraction, where does the concentrated liquid come from without dry powder, and the amount of dry powder determines the direction of your concentrated flavor. The amount of powder can be 5g or 30g. But usually we fall at 18-21g.
No matter how good you may be in the future, the first step is to determine the amount of powder. With this in mind, the following is simple:
How much coffee liquid would you like to extract?
The more powder, the more can be extracted, and vice versa.
If you choose the amount of extraction powder, double the coffee powder and double your extraction solution. As long as the ratio of powder to solution is the same, the flavor of the coffee will be the same.
Do not change the amount of powder 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 ratio of powder to liquid is the same! )
- Prev
The right way to keep quality coffee fresh is to store coffee beans in a cafe.
1. Ideal storage conditions sunlight and calories are the biggest threat to coffee beans. The freezer is enough to keep the fragrance in the beans. However, each time it is taken in and out of the freezer, the beans will absorb too much moisture. From coffee fruits, raw beans to ripe beans, coffee beans must stay away from the moisture in the air to achieve the purpose of antioxidation. two。 Enjoy fresh coffee at any time the original packaging of ripe beans is to keep the coffee fresh
- Next
The treatment of honey-treated coffee red honey black honey white honey yellow honey boutique coffee
Honey treatment (Honey processing), which is very similar to half-sun treatment, but the difference is that honey treatment retains more pulp ingredients during sun exposure. Costa Rica is the main country that uses honey treatment to treat coffee beans. because honey treatment requires a high level of technology, honey-treated coffee beans have a clean taste and high sweetness at the same time.
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