What is the temperature of Italian concentrated extraction?
1. As for the choice of powder bowl, it is recommended to use double powder bowl, the success rate is higher than that of single powder bowl, and the product is more stable.
2. Understand the capacity of the powder bowl. For example, the loading capacity is 18 grams, and the amount of powder is between 18g±2 (16~20).
Liquid weight:
1. The weight of coffee concentrate is generally reasonable between 25 and 50g.
2. Some people produce concentrated is to observe the milliliter amount, some is to observe the gram weight, I personally prefer the gram weight. Although coffee is a liquid, milliliters are taken for granted as a unit for measuring the volume of coffee. However, concentrated fat is a factor that cannot be ignored. The oil content of coffee beans will gradually decrease over time, and the milliliter measurement will not be accurate enough.
Let's get started. The following procedure may be cumbersome, and some of the steps are not necessary, but are for reference only.
We need the right amount of powder, strictly speaking, the difference of 0.5 grams will change the flow rate, so the amount of powder should be controlled within 0.5 grams, preferably 0.3 grams. Weigh the beans with an electronic scale, put them into a bean grinder, and then grind them out. This is not accurate (unless it is a bean grinder similar to HG-ONE), because your bean grinder will "eat" the powder, or "spit out" the previous residual powder, so be sure to weigh the weight of the flour in the flour bowl. The beans were weighed on an electronic scale as a demonstration.
Weigh out 19 grams of beans and put them into the bean grinder. (We assume that the powder that falls into the bowl weighs 19 grams, which is used in the calculations below.) Extraction of a cup of good concentration, the need for stable pressure, the right water temperature, the right degree of grinding, the right amount of powder and so on. What does that mean? For example: WBC regulations, 1 part of Espresso is 1oz (25~35ml, including Crema), brewed at a temperature between 90.5~96 degrees Celsius, brewing pressure 8.5 ~ 9.5 bar, extraction time 20~30 seconds (no mandatory regulations). In order to achieve the above requirements, a good espresso machine and grinder is essential. Often a lot of novice extraction is not good concentration, because at first do not understand, want to get started to play, the result bought a relatively poor so-called 15bar pressure Italian coffee machine and can not accurately adjust the scale of the bean grinder or only suitable for grinding coarse powder single bean grinder. In this appeal to novices, do not worry about starting Italian coffee equipment, be sure to do your homework before starting, otherwise it is easy to spend money, but also do not make good coffee

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The grindability of espresso requires the degree of roasting, the height of the cup.
The grindability of espresso requires the degree of roasting. The humidity factor plays a role not only in sunny and rainy days, but also at different times of the day. Generally speaking, the humidity in the morning and evening is higher than that at noon, so according to the influence of humidity factors, the grinding degree should be thickened in the morning and evening, and finer at noon. Affecting the degree of grinding
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Robusta Coffee picking season-how do coffee powder drink flavor description Grinding scale Manor introduction most Arabica coffee beans mature from June to August, Robasta coffee beans are from September to October. Therefore, although in some countries where the dry and wet seasons are not obvious, such as Colombia and Kenya, there are two flowering periods a year, that is, two harvests, but strictly speaking, there is only one harvest a year.
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