Introduction to the temperature of hot water in Italian coffee machine and the production method of espresso

Sometimes people who come across a half-bottle of water say that this is an old saying, and that the best semi-automatic coffee machines are variable pressure ones.

Indeed, since 2004, the real variable pressure coffee machine has been born, gradually spreading all over the world, and has begun to enter the country in recent years.

However, the variable pressure coffee machine is not a random change, it is far greater than the pressure control requirements of the traditional semi-automatic espresso machine, plus the price of hundreds of thousands is not the average family to play.

To quote a coffee big god bird brother's explanation: "how to understand the transformation technology: at any time to reach the set specified pressure value, and can maintain stability, again change to the specified pressure value can remain unchanged, is the real transformation."

Since the local coffee machine we can not afford to play, it is still to return to the traditional espresso machine, return to the golden rule of espresso that has been circulating for half a century "under 9bar pressure, 90-92 degrees water temperature, 25-30 seconds to extract 1 ounce (30ml) of espresso" single serving.

Although this golden rule has been controversial in professional coffee forums in recent years, 9bar pressure is basically not controversial, so a bunch of boasting 15bar or even higher coffee machines on a treasure actually refers to the highest pressure of coffee machines, which is of little significance in itself. It is generally used to fool newcomers. Stable pressure and stable temperature are the standards for measuring espresso machines.

1, first of all, the internal settings of the coffee machine: there are two thermostats inside the general Italian coffee machine, the coffee brewing end, the highest temperature setting is 98 degrees, that is, when the water temperature is heated to 98 degrees, it will automatically power off and stop heating, the steam end temperature control is generally above 100 degrees, actually seen 120 degrees, 140 degrees, this temperature is to ensure that water can be vaporized.

2, the temperature is low, not the problem of the coffee machine, but the heat is dispersed, the general Italian machine will have a warm cup plate at the top, the purpose is to heat the cup before brewing coffee, so that the temperature of the coffee will not be dispersed. A cup of Italian coffee, the standard amount is only 50ml, this amount is very small, if the cup is cold, poured into the coffee, the temperature will soon be equalized by the cup, the temperature will drop.

3, in addition to the cup temperature is low, the coffee machine for the first time boiled, is also cold, will also disperse heat, so to solve this problem, but also need to heat up, suggested operation method: first let the coffee machine preheat, at the same time put the cup on the top of the machine warm cup, the first time do not add powder to boil coffee, first boil white water out, the process of flow will have heat dispersion. The purpose of this is to preheat the waterway (coffee machine preheating, only the boiler internal water temperature preheating, heat conduction to the entire waterway takes a certain time, so boil white water first, is the fastest way to let the waterway, powder cup, handle preheat) This ensures the temperature of the coffee juice. After boiling the white water, the cup at the top of the coffee machine is almost warm. At this time, the coffee is brewed next. The machine is hot and the cup is hot, so the temperature of the coffee can be guaranteed.

4, if the machine is already hot, it is not recommended to use the top of the machine to warm the cup, it is recommended to rinse the cup with hot water, the top warm cup also takes a certain time.

5, steam milk, the same is true, but I think preheating trouble, this can be played for a while, the temperature of steam is very high, more will be the temperature will come up.