Italian Coffee Powder pressing technique-smearing and manipulation of basic Foundation
Italian Coffee Powder pressing technique-smearing and manipulation of basic Foundation
Press the coffee powder in the strainer forcefully and evenly.
The powder press (a tool used to press the coffee powder in the filter) should touch the coffee powder vertically in the front. If there is a certain bevel when pressing, the surface of the coffee powder will be uneven.
Press the coffee powder four times in the order of "east, south, west and north" in the filter basket. Only in this way can the coffee powder be pressed evenly and the water pass through a uniform piece of coffee pressed powder.
If the pressure is not too tight, the espresso brewed is like water, lacking flavor and low alcohol. Moreover, due to excessive extraction, there will be a bitter taste.
After pressing the coffee powder evenly to form a smooth surface, you can put the filter in the espresso machine and begin to brew.
To judge whether the pressing strength is appropriate, you only need to observe the state of the used wet coffee powder, which determines the quality of coffee extraction. If a "wormhole" appears on a damp coffee pressed powder, it means the water has found an easier way through.
After the used wet coffee powder is poured out of the filter, it should be in the shape of a small hockey ball. If they are mushy, there is something wrong with the grinding and / or powder pressing process.
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 pressing even with the weight of the cake hammer itself.
②, heavy pressure, even if the use of artificial 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.
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