Delong automatic coffee machine extraction time and grinding thickness installation and cleaning

Delong automatic coffee machine extraction time and grinding thickness installation and cleaning

Generally speaking, the aroma of coffee is more affected by the freshness of coffee, the freshness of coffee powder and the size of coffee grinding.

Generally speaking, coffee beans taste best between 3 weeks and 3 months after bagging, and coffee beans that are more than 6 months old had better not be used. The shelf life printed on the outer package of coffee beans is usually one year, so I usually subtract six months.

Coffee powder is best used up within 15 minutes after grinding, if it exceeds the taste of coffee, it will become bitter.

The size of the coffee powder will also affect the taste of the coffee, if it is too fine, the coffee will be slow and bitter, and if it is too thick, the coffee will taste too fast. The specific thickness will be adjusted according to the humidity change at that time, so you have to adjust it yourself.

In addition, it is best to clean the coffee machine once a day so as not to have a residual impression of smell and cause blockage.

The water used must be distilled water or pure water, never use mineral water, because minerals can block the machine.

If there is no problem with all three, then you should check the machine. I use a commercial semi-automaton meter with water pressure and steam pressure. Generally, the water pressure is 9-10 when making coffee, and the steam pressure is 0.8-1.3 when foaming. If it is too low or too high, you'd better get someone to check it right away, because there is usually something wrong with the machine.

The method of adjusting the coffee grinding thickness of the Italian Delon automatic coffee machine is shared here with all users, hoping to give you a better understanding of the machine.

Different utensils, even different coffee beans in the same vessel, need to be ground to a specific thickness. For all kinds of coffee extraction methods, whether the grinding degree is appropriate or not can directly determine its success or failure. The grinding of coffee beans seems complicated, but in fact there are rules to follow.

No matter what kind of utensils are used to extract coffee, generally speaking, the shorter the extraction time is, the finer the powder needs to be ground, and the longer the extraction time is, the thicker the powder is. There are also special cases, such as Turkish coffee is ground very fine, but the extraction time is also very long. But except for those special instruments, other instruments generally follow this law.

In addition, the grinding thickness of coffee beans will also affect the taste, under the premise of consistent objective conditions, generally speaking, the finer the grinding, the bitterness of the coffee will be more obvious, and it will also cover up other rich flavors of the coffee. The thicker the grinding, the heavier the sour taste, the more sour will make the coffee difficult to taste, so when you want to show a unique flavor of coffee, you can also achieve the effect through micro-survey grinding. But this adjustment should be a moderate fine-tuning on the basis of the corresponding grinding degree of the instrument.