The skill of pressing powder in Italian coffee machine what is the powder pressing power? what brand can you recommend?

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 or pinch it with your hand from time to time, feel it with your body and write it down as much as you can, 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's obviously thicker, and it can greatly improve the efficiency, which is the biggest variable, because our bodies are not instruments. The strength of the powder is based on the feeling of the hand, but 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 condition 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.

1. Coffee is too light: this coffee machine is an Italian professional steam coffee machine, which belongs to Italian coffee utensils. The scale above is set according to the concentration of Italian coffee powder, while Italian coffee powder is very strong. When cooking other coffee powder with relatively low concentration, adjust the ratio of coffee powder to water to get a relatively rich taste. For example, after filling the coffee powder lightly, you can make coffee to the position of scale 2.

2. The coffee temperature is too low: after turning on the power, wait for the water from the outlet to be hot before loading the coffee powder, or open the lid to heat it, and then close the lid when the water inside is about to boil, so that the coffee tastes hot.

3. Water will come out soon after turning on the power: this is a normal situation, because the coffee machine boiler is very sealed, the water and the gas inside will expand after heating, the water will be pressed out, and the coffee can be made after the water is scalded. Or open the lid of the water outlet to heat it, you can avoid this phenomenon.

Milk foam production

1. Heat the milk to 50 or 60 degrees and set aside.

2. Open the steam button and use an empty cup to catch the mixture of water and steam discharged at the initial stage.

3. After a continuous large amount of steam is discharged, the steam rod is in semi-contact with the milk level.

4. the milk foam forms slowly, and the cup is removed as soon as you get the right one.

5. Add the foam to the coffee with a large coffee spoon and OK it.