Espresso extract coffee cake a lot of trace Italian espresso extraction time

Espresso extract coffee cake a lot of trace Italian espresso extraction time

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.

[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.

Because in a single cup, a 15-second coffee looks the same as a 30-second coffee-but I guarantee that the colors of the two are absolutely different, if you don't believe it, please take a drop of coffee and drop it on a blank sheet of paper, so the lighter the Crema, the lighter the coffee, the less dissolved in the coffee. There is an inference that oil is a factor in the rapid disappearance of milk bubbles, and the fat content of arabica is twice as high as that of robusta.

In addition, we also master the process of water loss, a good extraction has a significantly different viscosity than a cup of fast extraction, the latter's crema disappears much faster. Similarly, it depends on the amount of substance in your coffee, so there is a link between the color and stability of crema. Tiger spot is a phenomenon that I do not fully understand, I will continue to study.

At present, it is only speculated that Tiger spot is floating on the crema for particles of roasted coffee, maybe we should take some microscope photos! In addition, I will restate the poorly described parts of the article in the future. Please ask questions in the comments!