Introduction to video extraction course on matters needing attention in making espresso

Introduction to video extraction course on matters needing attention in making espresso

Remember, in the standard coffee making process, water must flow evenly through the coffee powder under pressure, so as to ensure the full fusion of the water and the coffee powder. If the water flow bifurcates, it means that the contact between the water and the coffee powder is not enough, and the water flows from the place where the coffee powder is least. To test whether the coffee extraction is uniform, you can use Naked Portafilter (a bottomless coffee handle that makes it easy to observe the flow of water).

To ensure that the contact between the water and the coffee powder is uniform enough, you need to do the following. First, you should make sure that the amount of coffee powder is accurate and that the pressed powder is solid but not hard. Second, the coffee handle must be kept dry before making coffee. The wet handle will cause water to flow easily through the coffee powder. Third, the strength of the powder must be uniform and accurate, if the pressure is too small or uneven, it will lead to incomplete extraction.

Finally, I would like to remind you not to knock on the edge of the handle. Tapping on the edges will only make pressed powder look better, but it will never make the coffee taste better. If you hit too hard, you will break the pressed powder, causing the water to flow through the crevice

Confirm the state of the ground coffee powder and press the surface of the coffee powder with your finger. If it feels more delicate and slightly stiff, it indicates that the coffee powder can be ground.

The time for extracting coffee should not be too long. If it is too long, too many white bubbles will appear on the surface of the coffee. These white surfaces are coffee fat, and too much will affect the taste.

The weight of coffee powder is generally recommended as follows: 8g

The problem of extraction capacity is generally recommended around 30ml, if too much is light, too little, then too strong, will also impress the taste

The water temperature is generally adjusted automatically, if it is fixed, choose about 90 degrees.

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On the question of how to make, the use of espresso machine has been written, no introduction, the following is my coffee, welcome to communicate.