Espresso extract three variables espresso coffee oil Italian blend of coffee beans
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, take it down, you can observe whether the powder touches the water separation net, touch it to reduce the amount of powder. Too much powder will not lead to more concentrated solution, but will only lead to insufficient extraction 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.
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Espresso coffee extraction three variables espresso coffee fat Italian blend coffee beans
If you are making a large cup of milk coffee, a small dose of concentrate is OK to drink alone. Pour 300ml milk and the 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. A lot of fine coffee shops with milk coffee, strong
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Make perfect Italian espresso, espresso coffee machine oil extraction commercial coffee
The process of making espresso in Italy is much simpler today than it used to be. Baristas can improve the quality of coffee with the help of thermostatic bean grinders, electronic scales, laser scatterers and other tools. We all know that the production of espresso in Italy is a rigorous science, but how many people can guarantee that the quality of coffee made every time is constant? I don't think the key lies in the tools you use.
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