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Introduction to the correct hand flushing in the video course of coffee cloth powder

Published: 2024-09-19 Author: World Gafei

Last Updated: 2024/09/19, Coffee cloth powder video tutorial correct manual introduction above mentioned that rotating powder is to make the coffee cake surface smooth, beginners often can not grasp the strength but coffee cake pressure is uneven, so we can try to reduce the pressure as much as possible. when you have a good grasp of the pressure, try to use this method. [packing pressure] is divided into light pressure and heavy pressure. Its main purpose is to

The above mentioned rotary pressing powder is to make the coffee cake surface smooth, beginners often can not grasp the strength but the coffee cake pressure is uneven, so we can try to reduce the pressure as much as possible. try this method when you have a good grasp of the pressure.

[packing pressure] is divided into light pressure and heavy pressure. Its main purpose is to make pressed powder complete after uniform force.

①, light pressing even with the weight of the cake hammer itself.

②, heavy pressure, even if the use of artificial external forces.

Due to too much artificial force, packing is one of the biggest factors in the whole ESPRESSO extraction process, so experienced baristas choose light pressing to ensure product consistency. Tell your friends how the correct coffee powder filling is done. In the process of pressing the powder, after evenly laying the coffee powder, the action of pressing is carried out immediately. Generally, there is an action of leveling with a slight force, and only after this action is the action of real pressure. At the end of the mild pressure, some people will have a bump on the handle to let the powder attached to the powder bowl fall into the powder bowl, and then put the handle hammer horizontally in the powder bowl and rotate clockwise three times. Then rotate once counterclockwise, lift the handle hammer, so that our coffee powder will press up and the water will flow out of these pits, and there is no doubt that this place has become a route for the rapid flow of water, resulting in uneven extraction in this area. of course, the aroma of coffee is out of the question.

Now let's talk about the impact of too tight pressure on Espresso extraction. If the coffee powder is pressed very tightly and the water cannot penetrate the pressed powder at nine atmospheric pressures, I dare not imagine the taste of this cup after dripping 30ml and the time it will take. I believe such an espresso would also be a very failed cup.