The capacity of extracted coffee-introduction to the cleaning principle of Delong coffee machine extractor
Coffee extraction capacity-Delong coffee machine extractor cleaning principle introduction
Espresso after completion (take off the coffee handle after completion, the coffee powder surface should be flat without any dents, otherwise it means that the filling is not correct, need to continue practicing.)
After adding water to make black coffee (American coffee) with the finished Espresso, if the entrance has no miscellaneous taste, no astringent taste, and the coffee does not feel water, the bitterness disappears rapidly after the coffee entrance, indicating that the extraction of Espresso is basically qualified. In addition, continuous production of 5 to 10 cups (the same specification coffee handle), coffee extraction time and coffee taste can not be significantly different. That means the technology is basically stable coffee extraction. The normal extraction time is 18 to 25 seconds to extract 20 to 30ml of coffee, this is a personal opinion. (This is coffee should be such as paste flow, can not be sprayed out, if the flow rate is too fast, it is likely to be too coarse grinding or filling pressure is too light.) Also cannot be drop by drop, such words possibly is grinds too fine or the packing strength is too big. There are also Espresso made by the same person in the same grinding thickness, the same amount of extraction, the extraction time difference should not exceed 1 second, otherwise the pressure is unstable or uneven, the taste difference of coffee will be very obvious, still need to continue to practice.) Place the handle on the brewing head. (Note: Press the brew button immediately after buckling, and then take the coffee cup.) There is also the whole powder filling process to be rapid, because coffee powder in the high temperature handle for too long will burn coffee, causing coffee bitter.) After the powder pressing is completed, rotate the powder pressing device more than 360 degrees to make the coffee powder surface smooth and better resist the brewing water pressure to ensure the normal extraction.(The left picture is the correct powder pressing posture, and the right picture is incorrect. If you have the problem of uneven powder pressing, it is likely that the forearm is not kept vertical when pressing powder.)
Secondary powder pressing. (The second pressing powder should be noted: First, the pressing power should be controlled within 10-20kg, and the strength mainly depends on the grinding thickness of the 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 side 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 ensure that most of the pressure is flat.)
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Introduction to the drying method of Red Honey Wine with Honey treated Coffee beans
Honey-treated coffee beans are washed in the sun. Choose beans: if you put the harvested fruit in the water tank, the ripe fruit will sink, while the immature and overripe fruit will float up and can be removed. two。 Drying: place the selected ripe fruits in the square and expose them to the sun for 5 or 6 days until fully dried. At this time, the fruit turns dark brown and the moisture content drops to 13%. 3. Shelling: dry
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Which is better, the water system or the sun-dried coffee beans? Introduction of their respective treatment methods
Which is better, the water system or the sun-dried coffee beans? According to their respective treatments, washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. Humidity protection of processed coffee beans
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