The correct method of filling and pressing Italian Coffee to make Espresso Powder filled with Coffee beans

[Packing] is divided into light pressure and heavy pressure. Its main purpose is to make the powder cake uniform force after getting complete!

①, light pressure is carried out with the weight of the cake hammer itself;

2. Heavy pressure means using artificial external force.

Because of excessive human force, packing is one of the largest variables in the whole ESPRESSO extraction process, so experienced baristas choose to press lightly to ensure product consistency.

When making Espresso fillings, it is ideal that the coffee powder is evenly distributed before being compacted and then compacted so that the coffee powder surface is flat and the density is uniform, so that the water extracted from the coffee evenly passes through. Extract all the aromatic ingredients in the coffee powder. The coffee powder is too loose. After extraction, your powder cake must have perforated pits. If the pressure is too tight, the powder cake will also be perforated at the part in contact with the powder bowl wall. Then why is this? After such research, it is found that no matter how loose or too tight the pressure is, under the same pressure of 9 atmospheres, water will always find an easy way to flow out. If it is too loose, Hot water under pressure breaks up the coffee cake to varying degrees, leaving one or more small pits in the coffee cake.

The water will all flow out of these pits, and there is no doubt that this place will become a rapid flow route for the water, making the extraction uneven in this area, and of course the coffee aroma will not be discussed.

Now let's talk about the impact of too tight pressure on Espresso extraction. If the coffee powder is pressed very tightly and pressed to death, under 9 atmospheres of pressure, it cannot let water penetrate the coffee powder cake. I dare not imagine the taste and time spent after this cup of concentrated 30 ml drop by drop. Such a cup of espresso is believed to be a very failed cup.

Tell your friends how to make the correct coffee powder filling.

In the process of pressing the powder, after the coffee powder is evenly distributed, the pressing action is carried out immediately. Generally, there is an action of leveling with mild force. After this action, it is the action of really pressing hard. At the same time, some people will have a bump handle to make the powder attached to the wall of the powder bowl fall into the powder bowl. Then, the handle hammer is horizontally placed in the powder bowl and rotated clockwise for 3 times. Then, rotate counterclockwise for 1 time and lift the handle hammer. This way our coffee powder is pressed.

As mentioned above, rotating the powder is to make the surface of the coffee cake smooth. Beginners often can't master the strength but the pressure of the coffee cake is uneven, so we can try to reduce the pressure as much as possible. Try this method again after you have a good grasp of the pressure.