Italian espresso extraction method-Delon coffee machine extractor reset

Italian espresso extraction method-Delon coffee machine extractor reset

Deduct the coffee grounds. A handle that has not been used for a long time will cause the coffee grounds to stick to the bottom of the coffee filter and can be brushed off with a plastic brush.)

Buckle the hand to the brewing head, press the brewing key to wash the handle and the brewing head, and shake the handle constantly in order to rinse the coffee residue glued to the brewing head. (note: if you load the powder directly without rinsing the head, the residue glued to the head will be extracted again, causing the coffee to become bitter and astringent. In addition, this is also equivalent to releasing water in the front section to prevent the boiling water from being too hot, resulting in excessive extraction.)

The coffee residue in the hand will be poured out. (the action of flushing the head can be repeated to ensure that the head will be washed clean.)

Wipe the filter in your hand completely with a dry towel. It is absolutely necessary to keep dry in the filter. If there is water in the filter, the coffee powder will start the coffee extraction process before brewing, resulting in excessive extraction. In addition, it will also make the coffee powder agglomerate, resulting in uneven filling pressure. Also, dry the outlet of your hand to prevent the coffee powder from flowing into the cup.)

Dry filter

You can load the powder now. (it should be noted that there is no powder left in the dispenser. Each time it is boiled and ground, the coffee powder will oxidize completely after being exposed to the air for a few minutes, and the brewed coffee will not be able to drink. Now some coffee shops are used to filling up their dispensers, which is not correct. The right thing to do is to quickly pull the dispenser lever while grinding the powder, turn it off when the handle is almost full, and continue to pull the dispenser lever until all the coffee powder in the meter falls into the brewing handle.)

A powdered handle. The powder in the handle should be piled into a hill so that the inside of the handle will be completely filled when powdered.)

Smooth the powder in the handle with your hand or scraper. (two precautions: first, wipe the powder back and forth when applying powder to make sure that the coffee powder fills all the gaps in the handle. If you use your hands, remember to wash your hands first. Second, the excess powder should be put into the dregs bucket, do not wipe back the quantifier, otherwise the coffee powder scalded by the high temperature will affect the taste of the next cup of coffee.)

The handle after powdering.

Pressing powder for the first time. Some netizens usually use the secondary filling method, the force of the first filling should not be too great, just press the coffee powder into the filter, generally within the 5kg.)

Tap the handle once laterally to make the coffee powder on the edge of the filter fall into the filter. (note: do not overpower, generally also in the 5kg, otherwise it is easy to concentrate coffee powder on the other side of the filter. In addition, you can only knock once. Xu has seen a lot of people knock many times, which is incorrect, because repeated tapping on the outside of the handle will concentrate the coffee powder to the middle of the filter, creating an edge gap and making the coffee extraction unbalanced.)

(the picture on the left is the correct position of powder pressing, while the picture on the right is incorrect. If you have the problem of uneven powder pressing, it is probably because the forearm is not kept vertical during powder pressing.)

Secondary pressing powder. (the second pressing powder should pay attention to: first, the pressing power should be controlled within 10-20kg, and the strength mainly depends on the grinding thickness of coffee powder. Second, keep the forearm vertical when pressing the powder, otherwise the coffee powder will be high on one side and low on the other in the filter, resulting in unbalanced extraction. This is difficult and requires a lot of practice. some people have to practice thousands of times to make sure that most of the packing is flat.)