Coffee machine powder press shading-Delon coffee machine coffee powder

Coffee machine powder press shading-Delon coffee machine coffee powder

The classification of powder press is mainly divided into six categories: 1. Cmurf Flatt; 2. Flatt; 3. Ripplescape 4. Crippletrait 5. Euro Curve;6.American Curve.

The main difference is the bottom shape of the powder hammer.

1.Flat: the most common powder press with a flat bottom at the bottom.

2.Euro Curve: the bottom of the powder hammer is arc-shaped, and the highest height difference at the edge of the powder hammer is in 3.355MM.

3.C-Flat: it belongs to the combination of Euro Curve and Flat. It doesn't have a curved bottom like Euro, but like Euro, the pink hammer has a height difference, the bottom has a horizontal flat bottom, but the edges are curved, and there is a height difference.

4.Ripple: it's hard to control. The bottom of the powder hammer is wavy.

5.C-Ripple: improved on the basis of Ripple, the pink hammer is made into a flat bottom at the edge, with multiple raised concentric circles in the center, and the pressed powder center is wavy and the edge is horizontal.

6.American Curve: relative to the bottom Radian of the Euro Curve, the height difference between the highest point of the arc and the edge of the powder hammer is reduced to 1.661MM.

Water will flow out of these pits, and there is no doubt that this place has become a route for the rapid flow of water, resulting in uneven extraction in this area, and of course the aroma of coffee is out of the question.

Now let's talk about the impact of too tight pressure on Espresso extraction. If the coffee powder is pressed very tightly and the water cannot penetrate the pressed powder at nine atmospheric pressures, I dare not imagine the taste of this cup after dripping 30ml and the time it will take. I believe such an espresso would also be a very failed cup.

Tell your friends how the correct coffee powder filling is done. In the process of pressing the powder, after evenly laying the coffee powder, the action of pressing is carried out immediately. Generally, there is an action of leveling with a slight force, and only after this action is the action of real pressure. At the end of the mild pressure, some people will have a bump on the handle to let the powder attached to the powder bowl fall into the powder bowl, and then put the handle hammer horizontally in the powder bowl and rotate clockwise three times. Then rotate counterclockwise once and lift the handle hammer so that our coffee powder is pressed.

The above mentioned rotary pressing powder is to make the coffee cake surface smooth, beginners often can not grasp the strength but the coffee cake pressure is uneven, so we can try to reduce the pressure as much as possible. try this method when you have a good grasp of the pressure.