Video introduction of points for attention in the production of espresso
Video introduction of points for attention in the production of espresso
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.
two
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.
three
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.
Several indicators of Espresso: pure water of 88 to 95 degrees Celsius plus 9 to 10 atmospheric pressure to make an ounce of espresso in 22 to 28 seconds. Espresso drips from the coffee handle like hot honey. The color is reddish brown. It is covered with coffee oil, accounting for 10-30% of the beverage.
As for the attention during the extraction, we should pay attention to several points: 1 the coffee handle is parallel to the horizontal plane; 2 the arm of the hammer is perpendicular to the horizontal plane for three times to press the powder; as for the middle one, the first time is mainly to flatten the powder, and the last time is to compact the floating powder. No force. The right posture lies in practice. First practice with useless powder or extracted coffee grounds until it is very skilled, almost flat, and then practice with the coffee powder used in the normal store. If you normally participate in the competition, you can only meet the standard by making at least 1500 cups. We have to make hundreds of cups if we are not so strict, and we have to taste them ourselves.
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