Recent Standard time introduction of Coffee extraction method

Recent Standard time introduction of Coffee extraction method

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.) 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.) 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.) 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.)

Coffee extract. The normal extraction time is 18 to 25 seconds to extract 20 to 30ml coffee, this is a personal point of view. This coffee should flow out like a paste and should not be spurted. If the flow rate is too fast, it is likely to be too coarse or too light to fill. It can not be a drop by drop, in that case it may be too fine grinding or too strong filling pressure. There is also the same person made of Espresso in the same grinding thickness, the same amount of extraction, the extraction time difference can not be more than 1 second, otherwise the filling pressure is unstable or uneven, the coffee taste difference will be very obvious, we need to continue to practice.) After the completion of the Espresso (after the completion of the coffee handle, coffee pressed powder surface smooth should not have any depression, otherwise the filling pressure is incorrect, need to continue to practice.)

After using the finished Espresso to add water to make black coffee (American coffee), if there is no miscellaneous taste, no astringent taste, no water in the coffee, and the bitterness of the coffee disappears quickly after the coffee is imported, it shows that the extraction of Espresso is basically qualified. In addition, the continuous production of 5 to 10 cups (the same specification coffee handle), coffee extraction time and coffee taste can not be significantly different. It shows that the technology is basically stable.