Italian Coffee Grinding thickness scale-how to flatten the coffee powder
Italian Coffee Grinding thickness scale-how to flatten the coffee powder
Any coffee adjustment is the growth and decline of one or the other! Because the Italian base (espresso) emphasizes rich, balanced, generous and fast! The essence of coffee is extracted in a short period of 20-30 seconds. In a very short time, we have to increase the extraction of coffee by grinding its fineness. We have found that the fineness of espresso powder is close to the size of flour (just a metaphor). In the process of making light appliances, why is the powder similar to the size of granulated sugar? Have you found that the extraction time of single coffee is basically around 2~3min, which is a little longer! According to the principle of growth and decline, grinding thickness needs to go in a rough direction (these are some general concepts, which I will discuss with you later). What does that mean when coffee beans are kept for a long time and their fragrance weakens? It shows that the substance in the coffee is getting lost! The dissolved matter is not so easy to extract! At this time, other conditions remain the same, how can we adjust the roughness and fineness of grinding according to the freshness of beans? Over time, we can be finer than before, so that the contact surface between powder and water will be larger, so that the amount of extraction can be increased, which is only a way to make up for it.
1 remove the remaining coffee beans from the bean trough and put them back into the original package or prepare another sealed jar for storage.
2. Remove the remaining coffee beans from the knife by grinding them.
Use a dry brush to clean the powder outlet and quantifier.
4 wash the coffee bean trough with a small amount of fresh water, please wash it with seaweed, wipe it dry after washing, and then put it back on the machine
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Knowledge of espresso-the difference between lattes and American coffee
Espresso knowledge-the difference between lattes and American coffee there has long been a theory that Roberta produces better crema when brewing. This is true because the aroma composition and aromatic oil content of Roberta is only half that of Arabica coffee. This means that less oil is quenched into coffee, thus reducing the effect of oil on foam stability.
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The role of Crema in espresso
If the cooking condition of espresso is Overestracted espresso, its crema color will be dark, and it will appear dark with a slightly black edge. On the other hand, if it is Under-extracted espresso, the color of crema is light, golden yellow, and the texture is thin.
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