Introduction to the model of the instruction manual for the video course of powder pressing of Delong coffee

Introduction to the model of the instruction manual for the video course of powder pressing of Delong coffee

The amount of milk used each time:

3500pr 5500 series

Cappuccino 70ml milk + 80ml coffee

6600 Seri

Cappuccino cappuccino coffee 70ml milk + 80ml coffee

Latte Macchiato macchiato coffee 100ml milk + 80ml coffee

Caffelatte latte 200ml milk + 80ml coffee

There is a putter on top of 5500 and 6600 milk cylinders. the more you retreat, the smaller the foam and the higher the density. To the innermost position, no bubbles are produced for hot milk.

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.

Put the ground coffee powder into the inner bowl

Single Espresso usually 7g powder, double 14g powder, coffee powder quantity and thickness need to be skillfully mastered, so a professional bean grinder is particularly important. When we put the coffee powder into the inner bowl, we finally need to make sure that the coffee powder is evenly distributed. As can be seen from the photo below, the coffee powder has been piled up into a hill so that there is enough coffee powder to fill the gap. Flatten coffee powder

You can flatten the coffee powder at the top of the inner bowl with your fingers or the lid of the grinder, or you can pat it with the palm of your hand so that we can press the powder next. If there is any residual coffee powder on the edge of the inner bowl, remember to wipe them off. Pressing powder

The purpose of pressing powder is to ensure uniform extraction, exerting a pressure of about 30 pounds, and the gravity of the downward pressure can be measured with a single scale. It should be ensured that the strength of the powder press is the same each time, and the arm is pressed vertically, so that the force applied under the powder hammer will rotate the powder hammer more evenly (optional).

The powder hammer can be turned gently, of course, this is an optional step. In this way, it is useful to ensure that the surface of the powder is smooth, and some people think that it is just a fancy move and is totally unnecessary. At this point, the pressing powder is finished, and then you can start the extraction.