Espresso production notes extraction effect taste introduction

Points for attention in the production of Italian espresso introduction to the effect of extraction

The cup volume of a single Italian concentrate is usually only 25ml-35ml. According to the length before and after the extraction stage and the amount of product, it can be divided into extra strong Ristretto, double Italian doppio/double, long Italian Lungo and standard Italian Normale Espresso. After these Italian nectar is done, add extra water to turn it into an American coffee Americano. So there are many ways to concentrate Italian, not to mention all kinds of fancy coffee with milk, cinnamon and ice cream. Generally, the most common thing encountered in China or the United States is the normal single espresso Single and double espresso Double espresso.

Grind the right amount of coffee powder with a bean grinder. Note that the thickness of the powder should be adjusted. This coffee usually uses the finest powder.

two。 Remove the coffee powder bowl from the espresso machine, wipe it clean, pour into the freshly ground coffee powder, take 7 grams of coffee powder, and pour into the filter of the espresso machine.

3. Use a smooth powder hammer at the bottom to flatten, press and smooth the coffee powder, knock on the coffee filter cover to make the coffee powder evenly distributed, and press the coffee powder in the filter cover with a press stick.

4. Open the water valve and release the cooling water left in the pipe of the Italian coffee machine.

5. Tighten the powder bowl

6. Open the water valve again, put the preheated small coffee cup under the powder bowl, and the extraction begins.

7. Observe the Italian strong color, cooperate with the standard extraction time and the ratio of water to powder, stop the extraction at the exact time, and pay attention to the flow rate of coffee. 25-30 ml. The best time is 20-30 seconds. The time is not right to adjust the thickness of the powder

8. Espresso must be drunk while it is hot

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.

It is mentioned above that the rotary pressing powder makes the surface of the coffee cake smooth, and the beginners often fail to grasp the strength, but the pressure of the coffee cake 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.