How to extract very thick espresso from Italian espresso

How to extract very thick espresso from Italian espresso

1. Too rough grinding: if the flow rate is too fast, more than 60 milliliters of coffee liquid may be extracted in less than 20 seconds; the concentrated color is light yellow, the texture is thin, and the maintenance time of oil is very short; the taste is high acidity, simple taste and heavy water feeling.

two。 Over-fine grinding: the flow rate is very slow, more than 30 seconds of extraction time, can not extract more than 50 ml of coffee liquid; the color is dark brown, thick; taste bitter, irritating. After the extraction, "a depression of water" is likely to appear on pressed powder, because the water can not pass smoothly through the powder layer and is silted on the surface of pressed powder.

Suggestion: usually in the production of Italian style, you can often use your hands to twist and rub the grinding powder thickness, memory powder thickness feel, convenient to quickly judge the direction of grinding degree adjustment.

Powder quantity

1. Too much powder: the flow rate is so slow that the handle cannot go up to the cooking head.

two。 Too little powder: the flow rate is too fast, the extracted pressed powder is in the shape of mud. The reason is that the gap between the boiling head and the pressed powder is too large, and the impact of the water during the extraction makes the pressed powder tumble.

The main results are as follows: 1. The coffee powder is evenly measured and distributed.

2. Hot water passes evenly, perfectly extracting espresso.

What is the so-called failure of extraction?

1. Measure and distribute uneven coffee powder.

2. Some → hot water with high density is in poor condition.

The color of → coffee is dark, the taste is not strong, and the extraction is not complete.

3. The → hot water with low density is in good condition.

→ coffee is lighter in color and more bitter in caffeine. → extraction is excessive.