Independent temperature control of Italian coffee machine head-recommendation of household Italian coffee machine

Independent temperature control of Italian coffee machine head-recommendation of household Italian coffee machine

Sometimes those who encounter half a bottle of water will say that this term is out of date, and now the best semi-automatic coffee machine is variable pressure.

Indeed, since 2004, the real variable pressure coffee machine has been born, gradually spread all over the world, and began to enter China in recent years.

But the pressure swing coffee machine is not random, its pressure control requirements are far greater than the traditional semi-automatic Italian coffee machine, coupled with the price of more than a hundred thousand is not affordable to the average family.

To quote the explanation of Brother Bird, the Great Coffee God, "how to understand the variable pressure technology: to reach the specified pressure value at any time, and to be stable, and to remain unchanged after changing to the specified pressure value again, is the real variable pressure."

Since we can't afford the Tuhao coffee machine, we should return to the traditional espresso machine and return to espresso's golden rule of "extracting 1 ounce (30ml) of espresso (espresso) in 25-30 seconds at 90-92 degrees Celsius under 9bar pressure."

Although this golden rule is still controversial in professional coffee forums in recent years, 9bar pressure is basically not controversial, so a bunch of coffee machines boasting 15bar or higher actually refers to the most high pressure of the coffee machine, which is of little significance, and is generally used to fool newcomers. Stable pressure and stable temperature are the criteria for measuring Italian coffee machines.

The first group was cleaned with powder once a day.

The second group was cleaned with powder once a week.

The third group was not clean during the experiment.

The experiment lasted 19 days, and each set of coffee machines was recycled to ensure that each group was used evenly.

Through the coffee machine temperature and pressure measuring instrument, we check the temperature and pressure of each machine to ensure that the temperature and pressure do not affect the experimental results, the temperature and pressure test results are shown in the table below.

In order to ensure the consistency and reliability of coffee taste, three coffee experts formed a jury.

In order to make the test results more fair, the same expert was designated to extract coffee and make cappuccino in this test. The coffee used in the experiment was a unified Italian blend of coffee beans, and the experimental time was the 22nd day after baking.

The espresso of each group will be randomly assigned to the judges, who will then use the standard espresso score of 1mur10 (1 very bad, 10 very good) to compare the following factors of coffee:

Coffee secretes oil color, consistency, persistence, taste balance, technical balance, overall taste / impression.