The coffee machine powder bowl uses very fine powder and then changes the powder to block how to clean it.

The coffee machine powder bowl uses very fine powder and then changes the powder to block how to clean it.

The overall composition and density of different varieties of beans in different producing areas are different, and different baking degrees will also cause differences in hardness, resulting in changes in grinding speed and particle size, so that before the bean powder thickness scale, powder quantity, powder pressing strength appears to be a little weak, just like you can't put your wife's shoes on your feet. So many foreign restaurants will give fixed beans with a fixed bean grinder, in order to ensure the stability of its grinding effect as far as possible, but also this point, I think it can most increase the stability, when you use the same kind of beans, find the scale, determine the amount of powder, with a force that you think is more comfortable to press powder, if you can make a decent cup of esp, then it is basically done. The reason why it is said that the powder pressing strength adjustment can increase stability, because the scale and powder loading, as well as the beans themselves will have a certain small error due to the environment. In most cases, this error can be improved by the weight of pressing powder to achieve a stable extraction effect. This is the biggest variable, because our body is not an instrument, the strength of the 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 because of the physical state and even mood of the day directly affect the exertion of strength to remember a tip: when you find the right size of powder From time to time, twist or pinch it with your hand, feel the thickness 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, so you can greatly improve your efficiency.

The cleaning of the coffee residue from the brewing head can separate the filter net and the copper block on the brewing head. The filter net is the part that comes into direct contact with the coffee powder every time the coffee is brewed. Because the coffee powder is pressed, the coffee liquid will flow out of the powder bowl only when it is pressed to a certain extent, so the coffee liquid may flow back before it seeps out, and some coffee residues may still be in the filter. If it is not cleaned for a long time, it may affect the taste of the coffee and it is also very unhygienic. After cleaning the copper, you can release water, because after recoil, you may leave some powder in the pipeline of the coffee machine, which can be eaten, but it is better to put it clean.