Introduction to the points for attention of Italian Italian concentration

Introduction to the points for attention of Italian Italian concentration

The perfect espresso will be covered with a rich crimson Klima (the dark brown foam on the coffee surface, containing the key aroma molecules in the coffee).

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A good espresso will leave a rich aroma in the cup after drinking.

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Observe the extent to which Klima "hangs the cup" (left on the wall of the cup). Many hanging cups are good espresso. In foreign countries, if there is no hanging cup, you can refuse to pay the bill.

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 counterclockwise once and lift the handle hammer so that our coffee powder is pressed.

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 pressure even with the weight of the cake hammer itself; ②, heavy pressure even if man-made 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. When making Espresso filling powder, ideally, the coffee powder is evenly distributed before pressing, and then pressed. The coffee powder has a flat surface and uniform density, so that the water extracted from the coffee can pass through evenly. Extract all the aromatic components from the coffee powder, the coffee powder is pressed too loosely, and after the extraction, there must be a perforated hole in your pressed powder. If the pressure is too tight, there will also be a perforation in the part where the pressed powder is in contact with the powder bowl wall. So why? after such a study, it is found that no matter the pressure is too loose or too tight, the water will always find an easy way to flow out under the pressure of 9 atmospheres. If it is too loose, the hot water under pressure will break up the coffee cake to varying degrees, leaving one or more small pits in the coffee cake.

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, and of course the aroma of coffee is out of the question.

Now let's talk about the impact on Espresso extraction when the pressure is too tight. If the coffee powder is pressed very tightly and pressed so hard that the water cannot penetrate the coffee 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 is also a very failed cup.