The strength of Italian coffee powder comes from the palm of the hand. Introduction to the production method.

The strength of Italian coffee powder comes from the palm of the hand. Introduction to the production method.

1. Ensure that the extraction filter bowl is clean and dry

Wash and dry the inner bowl of the coffee handle before loading the powder, and do a deep cleaning of the inner bowl after use every day. Remove the inner bowl from the handle and soak it with a mild and non-corrosive detergent.

two。 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 when powdered.

3. 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.

4. 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. Should ensure that each time the strength of the powder is the same, the arm vertical force, so that the powder hammer under the pressure will be more uniform.

Remember a little trick: when you find the right powder thickness, twist it or pinch it with your hand from time to time, feel it with your body and write it down as much as possible, so that even if you change the bean grinder, you don't have to rely solely on the scale to judge. If you pinch it with your hand, it's obviously thicker, and it can greatly improve the efficiency. I can tell you how much powder I use. But it's about my beans, my grinder, the size of my powder, the strength of my powder, which are closely linked and have a direct impact, and when you change one of them, you have to change the rest. In principle, we install more coarse powder and less fine powder, of course, you can fix what you think is the ideal amount of powder, because the powder quantity and scale are relatively controllable (compare the numerical value, the scale is how much, the amount of powder is a few grams), for example, I am used to using 9g for a single serving and 18g for a double.

This is the biggest variable, because our body is not an instrument, the strength of pressing powder is based on the feel, there is no feel for the novice, only powerful and small, even for the veteran on the bar, the first or second cup every day is to find the feeling of strength, because we may directly affect the exertion of strength because of our physical state and even mood on that day.