The principle of Italian machine coffee extraction, flavor description, grinding scale production area treatment method

The principle of Italian machine coffee extraction, flavor description, grinding scale production area treatment method

A good concentration of extraction cup requires stable pressure, suitable water temperature, suitable grinding degree, suitable powder content and so on. Then what is appropriate? For example: WBC stipulates that 1 serving of Espresso is 1oz (25~35ml, including Crema), boiled at a temperature of 90.5 to 96 degrees Celsius, brewing pressure 8.5bar~9.5bar, and extraction time of 20 to 30 seconds (no mandatory stipulation). In order to meet the above requirements, a good Italian coffee maker and bean grinder is essential. Often a lot of novice extraction is difficult to concentrate, because at the beginning do not understand, want to get started to play, the result bought a relatively poor so-called 15bar pressure Italian coffee machine and can not accurately adjust the scale of the bean grinder or only suitable for grinding coarse powder single product grinder. I would like to appeal to all novices, do not rush to buy espresso equipment, be sure to do your homework before starting, otherwise it is easy to spend money, but also can not make coffee!

Ok, let's start production. The following procedures may be cumbersome, and some of these steps are not necessary and are for reference only.

We need the right amount of powder, strictly speaking, the difference of 0.5 grams will change the flow rate, so each time the amount of powder should be controlled within 0.5 grams, preferably 0.3 grams. Weigh the beans electronically, put them in a bean grinder and grind them out. This is not accurate (unless it is a bean mill like HG-ONE). Because your beans are likely to "eat" the powder, or spit out more of the remaining powder, be sure to weigh the flour falling into the flour bowl is the most accurate. Here, it is very important to use an electronic scale to weigh beans as a demonstration of the appropriate degree of grinding. when other variables remain the same, the scale will determine the speed of Espresso outflow, and we often adjust the flow rate of different recipes of Italian coffee beans by adjusting the scale. Why is the Italian bean grinder so important? Because the amount of powder, extraction time and pressure are generally fixed, we can achieve the required flow rate by adjusting the grinding scale, and then slowly fine-tune other variables to find the taste we like. Single bean grinder, ordinary hand bean grinder, because the adjustment range of one scale is too large to meet the requirements of fine tuning, so it is not suitable for making espresso, or even can not make espresso.