Introduction to the techniques and techniques of making Italian Coffee Powder and the characteristics of taste varieties

Coffee making

1. The bean warehouse of the bean grinder should be filled as much as possible, or at least half of the capacity.

The reason is that this ensures a more uniform grinding. But individual players, if they put so many beans into the bean warehouse at one time, they may not be able to drink them for half a month. Isn't it not fresh? I used to weigh the beans every time, and then grind them all at once. Open a shop, the output is large, I also think the way to fill the bean warehouse is better. But after all, I don't run a shop, it's just for household use. Which method do you think is the most suitable for family players?

2. When powdering, the practice of knocking powder bowls on piers has been eliminated.

The reason is that pier knocking can easily lead to the concentration of fine powder at the bottom of the powder bowl, resulting in a decrease in the extraction rate. But during extraction, hot water flows from top to bottom, and the temperature above should be higher than that below. If you don't knock down the fine powder, will it produce extraction on the upper layer of the powder? And, even according to him, after pier knocking, I think the fine powder is concentrated at the bottom, which will clog the mesh of the powder bowl, resulting in a slower flow rate, which should be over-extracted as a whole. It is puzzling why he said it would lead to a decrease in the extraction rate. However, watching the video of the 14-year WBC champion, he received the powder three times, each time pausing in the middle, tapping a few times on the handle bracket of the bean grinder, basically shaking the flour flat before continuing to pick up the powder. The last time I received the powder, it was piled into a hill, which seemed to press the powder directly with a few clicks.

3. Is it necessary to wrap powder and flatten it?

Most of the posts and blog posts I read are to pick up an excessive amount of powder in a powder bowl, then wrap the powder into a hill, flatten it, and then press it. However, watching the video of the WBC champion, it seems that he did not do the action of wrapping powder or smoothing, but, as mentioned in Article 2, he received the powder three times, gently tapped the powder in the middle, and slightly smoothed the powder face (not completely flat, the middle was still high), and pressed the powder. Also, if you use the way of weighing the beans first, and then grinding them at one time, then if you do the action of powder wrapping and smoothing, the weight weighed in front of you will not be allowed. How do you actually operate it? can you talk about the impact of these modes of operation on the production?

4, pressing powder, first light pressure leveling and then heavy pressure, or first heavy pressure compaction and then light pressure leveling, or skillful action after direct one-step pressure in place, some people say that there is never heavy pressure. Including the amount of powder, some people say that after pressing the powder, the powder can not contact the water distribution network, while others say that contact with the water distribution network can avoid the channel effect. When actually doing it, I feel that I do not touch the water distribution net. When the handle is taken off immediately after extraction, the upper layer of the powder is very wet. When I touch the water distribution network, the whole pressed powder is relatively dry. So I'm lost here.

How do you actually operate it, and what is the impact on the product?