Introduction of Italian Coffee production introduction of Italian Coffee Bean blending

Coffee is best drunk within 2-10 days after baking. After this time range, the quality of coffee will decline rapidly. Because of this, you should try to buy less coffee each time, and increase the frequency of purchase, such as once a week, to minimize hoarding. The space where you store your coffee should be cool, dark, dry and ventilated, and avoid refrigerating it as much as possible, unless you have to deliberately extend the drinking time of the coffee, or you usually have to lower the temperature of the coffee because the space temperature is too high (above 80 degrees Fahrenheit). Next, you also need a well-maintained commercial grade espresso making equipment. The traditional espresso machine has the ability to produce a cup of high-quality espresso. From this point, the production capacity of the traditional semi-automatic coffee machine is higher than that of the automatic coffee machine. The kind of grinding, powder filling can be realized at the click of a button.

The fully automatic coffee machine for powder pressing, extraction and even frothing is far less skilled than a coffee machine with skillful skills.

ManagementStory: Ed Arvidson / photo: Coffee Trapi Thailand

Baristas with production skills. It is possible for this fully automatic machine to produce coffee of the same quality, but the quality of the coffee itself is in the middle and lower grade. If you are looking for high-quality espresso, then this should not be where you stop. If you are using a traditional semi-automatic espresso machine, a high-quality coffee grinder is also essential. To see the quality of a coffee grinder, the key is to see the stability of its grinding and the controllability of its grinding thickness. Sometimes you need to adjust a very small range to finally get a cup of perfectly extracted espresso. So if you have not purchased a grinder, make sure the adjustable degree and range of the grinding thickness of the grinder you will buy before you buy it. Assuming you already have all the equipment and tools for making espresso, the next barista's skills are very important. There are a few very important elements that need to be understood and mastered by baristas: first of all, unless all the customers in your store are lining up to buy coffee, you just need to grind enough coffee powder each time. Because the whole coffee bean is like a container containing the aroma and delicacy of coffee, once the coffee is ground, it is as if the container is broken, losing those precious aromas and flavors. Before filling the coffee powder, make sure that the handle of the coffee is warm. The handle of the coffee machine should be kept on the brewing head even when you don't know how to make coffee to keep the handle warm. Because if the handle is cold, when the hot water flows through, the metal handle will first absorb some of the heat from the hot water, while lowering the water temperature, the low-temperature water will cause insufficient extraction, making the coffee taste watery and sour. The barista then fills the ground coffee powder into a warm handle. Here baristas should make sure that the coffee powder is filled with the same amount of coffee each time they make coffee. Usually the barista fills the coffee powder until it overflows, and then erases the coffee powder that is higher than the edge of the handle to ensure that each filling is equal. If you guarantee the same amount of filling every time, other things being equal, the quality of each cup of coffee will be the same. Then use a powder hammer to fill and compact the coffee powder. The effect of using a powder hammer to fill is much better than using the filler that comes with the bean grinder. In addition, the diameter of the hammer face should be basically the same as that of the handle powder bowl. When filling, try to make sure that the powder hammer is pressed horizontally into the separate bowl, and press down evenly as much as possible (about 40-50 pounds). Finally, rotate the powder hammer to smooth the surface of pressed powder, and let pressed powder better fit with the edge of the powder bowl, so that pressed powder and powder bowl as a whole. After filling and pressing, clean up the remaining powder around the powder bowl, because the remaining powder around the powder bowl will affect the sealing degree of the powder bowl after screwing, and if there is surplus powder for a long time, it will also affect the service life of the sealing ring of the cooking head.