What kind of coffee powder principle is used for the shading of coffee machine powder press

What kind of coffee powder principle is used for the shading of coffee machine powder press

The first time you press the powder, you need to press it gently. Some say it is heavy pressure, in order to make the coffee powder compact to form a good pressed powder foundation. First of all, heavy pressure can indeed form a good pressed powder foundation (just like laying a foundation, you must have a good foundation before you can build a solid house). But the heavy pressure also has a downside: if the heavy pressure is not well controlled, the surface of the basic coffee pressed powder is likely to be not flat but inclined, so that no matter whether your second powder pressing is light pressure or heavy pressure, you can not correct such noodles. Second, after the first heavy pressure, only a foundation is formed, but the interior is not the most ideal compact state (otherwise only this time pressing powder is enough, and the rest of the action is superfluous), so if light pressure is used when pressing powder for the second time, it is difficult to exert enough influence on the internal coffee powder, if heavy pressure is used, it will destroy the foundation that has been formed, and is not conducive to meeting the requirements of pressed powder. And the first time to press the powder to take light pressure, will reduce these bad effects. With a little pressure, the coffee powder becomes a little tighter, so that the surface of the coffee powder becomes smooth. The act of tapping a powder bowl between pressing powder. The main purpose of this action is to make the coffee powder adhere to the inner wall of the powder bowl fall down (otherwise, when making the extraction, these powders can easily be soaked and stuck to the inner wall of the outlet head, forming black dirt over time). Some people are used to knocking many times, some people are accustomed to knocking on the lower part of the powder bowl, and some people are used to knocking hard at once, which are all bad. First of all, the coffee powder just adheres to the inner wall and can be dropped by tapping it gently, so there is no need to hit it many times or use a lot of strength. Second, although tapping on the bottom of the powder bowl can also make the coffee powder fall, this action can also have a more serious bad effect-- making the internal coffee powder move. Pressed powder, which has been slightly tightened by light pressure (although it may not be visible on the surface), it is difficult for the powder to correct such a mistake. Therefore, the action of tapping should be gentle, and it is best to control the number of knocks within three times along the edge of the powder bowl.

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.

[packing pressure] is divided into light pressure and heavy pressure. Its main purpose is to make pressed powder complete after uniform force.

①, light pressing even with the weight of the cake hammer itself.

②, heavy pressure, even if the use of artificial external forces.

Due to too much artificial force, packing is one of the biggest factors in the whole ESPRESSO extraction process, so experienced baristas choose light pressing to ensure product consistency.