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Coffee Powder Technique Video Tutorial-Coffee Pulling Heart Technique Media Processing Service

① Ensure that the extraction filter bowl is clean and dry

After extracting Espresso, you need to clean and dry the filter bowl. After a while, you should also do a deep cleaning of the filter bowl. First remove the filter from the handle, and then soak it with powder and water.

2. Put the ground coffee powder into the powder bowl.

Single Espresso is usually 7g powder, double 14g powder, triple 21g powder, single and double handle to choose from, double head most commonly used, the amount of coffee powder you need to grasp first.

It usually takes a while to find a good (and often expensive) bean grinder to guarantee the quality of Espresso, so I recommend three better bean grinders: Baratza Virtuoso, Rancilio Rocky and the Mazzer Mini.

Fill the coffee powder into the powder bowl. We finally need to ensure that the coffee powder is evenly distributed. As you can see in the photo below, the coffee powder is piled up into a hill, so that there is enough coffee powder to fill the gap when the powder is applied.

Smooth the coffee powder with your fingers (or the powder bin lid on the grinder)

Run your fingers parallel through the top of the powder bowl and wipe off excess coffee powder so we can press it down next.

If there is coffee residue on the rim of the bowl, wipe it off as well.

④, pressed powder

The purpose of pressing powder is to ensure uniform extraction. Apply about 30 pounds of pressure. You can use a weight scale to measure how much gravity you are pressing. You should ensure that each time the powder pressure is the same, arm vertical force, so that the powder hammer pressure will be more uniform.

Rotating powder hammer (optional)

You can turn the hammer gently, but this is an optional step. Some people say that this has the use to ensure that the surface of the powder is flat, others say that this is just a fancy action, completely unnecessary. At this point, the powder pressing is complete, and then the extraction begins.

①, light pressure is carried out with the weight of the cake hammer itself;

2. Heavy pressure means using artificial external force.

Because of excessive human force, packing is one of the largest variables in the whole ESPRESSO extraction process, so experienced baristas choose light pressing methods to ensure product consistency.

In a cup of coffee, more than 98% of the ingredients are "water." The importance of water is undeniable! If you use poorly-brewed coffee (e.g., dirty, smelly), even the best coffee beans are wasted effort--because poorly-brewed coffee can ruin the best coffee. Even a simple "filter kettle" can filter out many bad substances for "tap water", making the brewed coffee more fragrant, strong and mellow. For coffee, as with tea, avoid distilled water. If your local tap water is of poor quality, clean mountain spring water is ideal.