Coffee review

Should the powder of Italian coffee machine be compacted? introduction to the use of the brand.

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Italian coffee machine powder should be compacted? brand usage introduction Italian coffee machine originated in Italy and got its name. Italian coffee machine is actually divided into semi-automatic coffee machine and full-automatic coffee machine, but now it is gradually replaced by full-automatic coffee machine. in the early stage, this kind of coffee machine is through manual grinding, pressing powder, loading, brewing, manual removal of residue, etc., the principle of Italian coffee machine is high.

Should the powder of Italian coffee machine be compacted? introduction to the use of the brand.

Italian coffee machine got its name from Italy. Italian coffee machine is actually divided into semi-automatic coffee machine and full-automatic coffee machine, but now it is gradually replaced by automatic coffee machine. In the early stage, this kind of coffee machine is through manual operation, such as grinding, pressing, loading, brewing, manual removal of residue, and so on. The principle of Italian coffee machine is to use a mixture of high-pressure steam and water to quickly pass through the coffee layer and extract the coffee in an instant. The coffee produced in this way has a high temperature, low content of caffeine and other impurities, and has a rich taste, and the coffee is also very mellow. Italian coffee maker can make a lot of fancy coffee, such as cappuccino, caramel macchiato, latte and so on. Italian coffee machines usually produce hot water through the boiler, which is pressurized to about 9 atmospheric pressure and then flows through the powdered coffee beans in the metal filter to make coffee. The coffee brewed by this kind of pressurized hot water is thicker and has emulsified oil.

Should the coffee powder be compacted when brewing coffee in a mocha pot?

One of the ways to use the mocha pot seen on the Internet is to put the coffee powder and compaction, and the other is to gently scrape the surface after putting the coffee powder away, which is the right method, or both, but the cooking is not the same.

The pressure of the mocha pot is not as great as that of the Italian coffee maker, so the water flow that is too solid will not pass through the dangerous, poor quality, the good quality will not explode, and the water can barely pass through the powder layer, but the flow rate will be too slow and the extraction will be too slow. Without pressure, the water flow through the coffee powder layer too fast will lead to insufficient extraction, and the firepower of brewing will also affect the speed of the water flow, so the specific powder pressing power needs to be practiced many times, combined with the firepower of each brewing.

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