Is the quality of coffee beans more important, or is the machine more important?
Is the quality of coffee beans more important, or is the machine more important?
Therefore, the larger the grinding span of coffee powder is, the more turbid and irritating smell can be tasted.
On the other hand, coffee powder with basically the same size and similar shape is used for extraction.
The taste becomes brighter and stronger, and the performance of flavor characteristics is clearer and consistent.
In Italian concentrated extraction, whether the degree of grinding is uniform or not not only affects the taste of the product, but also determines the success of Italian coffee.
If Italian production is carried out with a bean grinder with poor uniformity, it is easy to make the powder particles distributed in a certain part (or possibly more than one part) of Coffee pressed powder thicker, and the high-pressure water flow will quickly squeeze out of these thinner "vulnerabilities" of pressed powder, creating one or more channel effects so that the local coffee powder is overextracted while the surrounding part is underextracted. In this state of Italian extraction, it will only be a cup of bitter water.
When the grinding quality of a bean grinder is seriously lower than the uniformity required for making Italian style, no matter how fastidious the cloth powder is and no matter how good the powder pressing skill is, it is difficult to successfully make a qualified Italian style. Because the technology of powder distribution and powder pressing itself is based on the premise that the powder is uniform enough.
Therefore, if you want to get a better flavor in the cup,
A well-powdered bean grinder will bring about far more improvement than you can imagine.
Rigidity conditions for determining milling quality (2): fine powder content
Fine powder refers to coffee powder with very fine particles, also known as flour and ultra-fine powder.
Fine powder will inevitably exist in the grinding process.
When the proportion of fine powder exceeds a certain degree, it will aggravate the bitterness and miscellaneous taste, and have an adverse effect on the product.
Too much fine powder has a particularly serious effect on the taste of the product when using the French kettle.
- Prev
High-quality coffee and milk foaming skills
High-quality coffee foaming techniques there are many ways of foaming milk on the market, but they are generally divided into two categories: one is the combination of milk and soaking stages. The other is to separate the stages of getting rid of and beating off, that is, to send the milk first and then beat the milk foam. The tissue of milk bubbles formed in these two ways is similar to the taste.
- Next
Coffee draw gesture skills-steps to make coffee flower drawing picture basic gesture
Coffee pull gesture skills-steps to make coffee flower picture basic gesture 1, brew Espresso, it is recommended to hold the Espresso directly in the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it. 2. Slowly pour the milk foam into the newly finished Espresso. When the milk foam poured in has been fully mixed with Espresso, the table
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?