Working schematic diagram of Italian coffee machine-operation method of buttons on coffee machine

Italian coffee machine working principle diagram-coffee machine button operation method

Although stopping extraction when the golden color appears will get you the best espresso, correcting improper extraction itself can take you down the path to better espresso. If extracted too slowly, the espresso will be bitter and have a dark brown crema; if extracted too quickly, the espresso will tend to sour and the crema will uniformly turn cinnamon. Tasting is your ultimate guide to correcting errors (grinding, compaction, and temperature). Keep practicing and getting good brewing is basically a technique. Dividing, powdering and compacting. Repeat, let's assume that your espresso machine has been set to the correct brewing pressure and that the brewing temperature is correct. I recommend setting the brewing pressure to 82 to 9.5 bar and the brewing temperature to 202 degrees Fahrenheit as a good starting point. Assuming you have chosen a good coffee mill and fresh espresso blend, the final result is now all about extraction. A lot can happen in the 25 seconds it takes to boil a cup of espresso. If you have a standard brewing handle, your observations are limited to the flow of water in the trap. Bottomless brewing handles provide a new vantage point for the process

Before getting into common extraction flaws, I will briefly talk about how to properly prepare coffee for extraction. Basically based on the techniques David Schomer, owner of Vivance and influential barista trainer, mentioned in his article Espresso Packing Techniques: Update 2004. The first page of the online article is a step-by-step reference card. The scanned text is difficult to read, so I excerpted some of it below, starting with the third picture:

1. There is a small pile of freshly ground coffee in the powder bowl

2. After filling all the lows, push the coffee toward twelve o'clock

3. Now, at the top, push the coffee with your fingers toward six o'clock.

4. Push the excess coffee into the center of the powder bowl and repeat the above steps

5. With 40 pounds of pressure. Turn to smooth when lifting the dust compactor

6. Gently tap; note that the brewing head is lifted from the countertop

7. Trained operators on bathroom scales can powder with 40 pounds of pressure

8. When finished, press down with 20 pounds of pressure and turn the press clockwise to smooth out the coffee grounds

Using the above steps as a guideline, let's review the partitioning, distribution, and packing in a little more detail