Why is it important to keep the same amount of espresso every time you make it?
Why is it important to keep the same amount of espresso every time you make it?
The influence temperature value of Italian coffee machine is mainly the size of boiler or heating block, as well as good heat conduction material. There is an obvious difference between toy machine and professional Italian coffee machine here. In general, many standard toy machines are equipped with small boilers (below 200ml) or small heating blocks, so it is difficult to achieve a stable temperature, and the temperature fluctuates greatly in the process of coffee extraction. The machines of many small household appliance brands are like this (such as Cankun, Delong, Electrolux, etc.). After all, these brands are not professional coffee makers. Another thing to consider is a good heat conduction material, a good machine has a better circuit and pipeline design, using copper or stainless steel as the main material of the coffee machine, they have good thermal conductivity (to ensure uniform and stable temperature). Otherwise, it is still more than 90 degrees from the boiler to 70 or 80 degrees from the coffee machine, which will be more obvious in the low temperature environment.
After you have a preliminary understanding, and then taste it in a small sip, do not rush to swallow the coffee, it should be temporarily contained in the mouth (preferably for more than 8 seconds), so that the coffee is fully in contact with the taste buds on the tongue, it will feel very bitter at first, don't worry, be patient first, and experience its feeling, you will feel that this kind of bitterness is very round, not so rough, and it is full of stamina and can not be thoroughly tasted, just like a girl in light gauze. Dancing in the wind, the wind blowing gauze moving, half-hidden, so that people can not see through. Taste enough, and then swallow. After drinking a good cup of coffee, after a while, the tip of the tongue will feel sweet. In fact, drinking good tea has the same feeling. At the same time, the aftertaste of the curl lingers in the mouth. If you don't eat anything else, the aroma of coffee in the mouth can be maintained for more than two hours.
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 pressure even with the weight of the cake hammer itself; ②, heavy pressure even if man-made 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.

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