Video course of Coffee Powder pressing skills-- Coffee Powder pressing correct method

1. The thickness of powder

What is the scale of the XX bean grinder?

The scale is just a reference, different brands have different grinding scales, and the performance of the same model bean grinder of the same brand under the same scale is not exactly the same. it is better to understand it this way: the scale just tells you which direction is thick and which is fine. when you find a suitable powder thickness, the role of the scale will show a little bit. The premise is that only your bean grinder, and can not change the beans, the amount of powder does not change, the strength of the powder can not be changed.

Remember a little trick: when you find the right powder thickness, twist it with your hand from time to time, pinch it, feel it with your body and write it down as much as possible, so that even if you change the bean grinder, you don't have to rely solely on the scale to judge. If you pinch it with your hand, it will be significantly thicker, which can greatly improve your efficiency.

2. Loading capacity

How many grams of powder are used to make a single double?

I can tell you how many grams of powder I use, but that's for my beans, my grinder, my powder thickness, my powder strength, these links are closely linked and can have a direct impact, when you change one of them, the rest have to be changed. In principle, we install more coarse powder and less fine powder, of course, you can fix what you think is the ideal amount of powder, because the powder quantity and scale are relatively controllable (compare the numerical value, the scale is how much, the amount of powder is a few grams), for example, I am used to using 9g for a single serving and 18g for a double.

3. Strength of powder pressing

This is the biggest variable, because our body is not an instrument, the strength of pressing powder is based on the feel, there is no feel for the novice, only powerful and small, even for the veteran on the bar, the first or second cup every day is to find the feeling of strength, because we may directly affect the exertion of strength because of our physical state and even mood on that day.

But it is also this point, I think it can increase the stability most. When you use the same kind of beans, find the scale, determine the amount of powder, and use a force that you think is more comfortable to press the powder, if you can make a decent cup of esp, you will basically be done. The reason why it is said that the powder pressing strength adjustment can increase stability, because the scale and powder loading, as well as the beans themselves will have a certain small error due to the environment. In most cases, this error can be improved by the weight of pressing powder to achieve a stable extraction effect.

First, in order for the coffee powder to fall right in the middle of the handle, place the filter hand on the iron rack below the drip trough, then press the switch of the bean grinder and start grinding the coffee beans.

When the coffee powder falls into about half the weight of the handle, tap the filter handle against the iron frame twice, which can help remove the gap between the powder and the powder. Next, let the coffee powder continue to fall until the edge of the frame is flush, and then tap 4 times. Finally, let the coffee powder fall to a slight bulge and place the filter on the drip trough and knock once or twice. Tapping in three stages removes the gap between powder and powder, making the density of coffee powder in the handle of the filter consistent.

Each filter has a pressing line, and the pressed coffee powder is just on the line. Because coffee powder expands by absorbing water during extraction, it must be kept at a distance of about 3 mm from the edge of the filter handle.

[1] when filling coffee powder with a filler, some people will put the filler directly on the handle of the filter to apply pressure, but this will sometimes skew the cooking mouth, so it is necessary to pay attention to the pressure. It is best to cover the bottom of the filter handle with a rubber pad to avoid damage to the filter handle.

[2] most baristas rotate after pressing the powder in order to make the powder smooth and make the coffee powder "bite" each other to better withstand the impact of water from the coffee machine 0.8~0.9MPa.

[3], the force of pressing powder should not be too small, press down hard, and do not press too hard, feel that you can just flatten the coffee powder, use a more stable strength to press the powder, the pressure value is about 20-30lb / 9-13kg, if the coffee powder is not pressed, the coffee liquid will show an uneven state.

[4] when filling, the wrist and forearm should be vertically upward, and the force should be transferred from the elbow to the powder press through the bone structure in a straight line. If the forearm is not straight up in the direction of force, then there will be too much pressure on the wrist, which can seriously cause inflammation of the wrist tendon, and it is easy to make the coffee cake not smooth enough and there are inconsistencies in tension and tightness.