Introduction to the steps of making Milk foam in the pressing skills of Italian Coffee

Introduction to the steps of making Milk foam in the pressing skills of Italian Coffee

How to judge whether it has achieved the effect of uniform distribution of powder? In addition to carefully performing the action of the cloth powder and careful observation, the production process can also provide some clues to determine whether the cloth powder affects the quality of the extraction and Espresso.

In general, the extraction time should be controlled at about 25 to 30 seconds, but sometimes it will be found that the outflow state of coffee will soon become unstable, a large jump, and the color will soon become very light. At this time, we can judge: there is a problem inside the pressed powder (there is a crack) or the less part of the coffee powder is overextracted due to the uneven pressing powder (and this may also be caused by the uneven distribution of the coffee powder) or it is the uneven distribution of the powder. so that the edge is not covered with coffee powder, causing water to flow directly through there. After the extraction is completed, take off the handle and observe the shape of the pressed powder. If there is no coffee powder on the edge, or the coffee powder is soaked, it is because of the uneven cloth powder that leads to the extraction failure. Then the next adjustment will start with the cloth powder.

Single espresso is the basic style of kung fu coffee, which is very small and is the most popular coffee in Europe. If you only ask for coffee when you order in a cafe or restaurant, the waiter will surely bring you a cup of kung fu. Coffee. They like to use small glasses similar to Shooter, and most of them are drunk in one or two mouthfuls, and few have slow taste, which is contrary to the slow eating of Chinese Kungfu Tea. Espresso frees people from the unfathomable production of individual coffee and complex coffee beans, usually with deeply roasted blended coffee beans, which, once approved and confirmed, will not change for decades, and the taste is quite stable.

Good kung fu coffee is difficult to make at home, and you need a coffee machine that is more professional and better. Whether the pressure of the machine is big enough, the water circulation system is smooth enough, the handle or even the powder press is smooth enough, will affect the appearance of a cup of Espresso. A good cup of kungfu coffee is through extreme high pressure, allowing water vapor to flow quickly through the pressed coffee powder, extracting a portion of the essence juice from the powder as thick as sugar. The time should not exceed 30 seconds, the temperature should not exceed 90 degrees Celsius, the force of manual pressing powder should be at least more than 20 kilograms, and the coffee oil should be 3 mm thick, which requires extremely accurate and absolute kung fu.