How fine it is to grind the coffee powder to make the espresso powder

How fine it is to grind the coffee powder to make the espresso powder

By the same token, it is clear that he did not use much strength to press the powder, but the coffee fell bit by bit, or even did not fall, so maybe the coffee powder was a little too fine, so it should be thicker at this time.

Therefore, the power of pressing powder is not as big as possible, nor is it as small as possible, which needs to be adjusted according to the degree of grinding.

So what should be done under the appropriate degree of grinding?

Assuming that the degree of grinding at this time is appropriate, then if the coffee is not ideal, the problem of the degree of grinding can no longer be considered. At this time, it is necessary to consider whether the requirements of cloth powder and pressing powder have been met, and if they are all done well, then consider the factor of pressing powder strength.

According to the state of the Espresso production process, we can judge whether the powder pressing strength is appropriate. If the coffee flows quickly and runs out of 30cc in less than 20 seconds, then the strength of the pressing powder should be insufficient (the prerequisite is that other influencing factors have been ruled out, and the powder is evenly distributed) then the strength of the pressing powder should be increased appropriately to make the coffee pressed powder denser. If the coffee flow rate is very slow, with a rotating trend into the cup, has not extracted 30cc for more than 30 seconds, then the powder force is too large (the premise is that other factors have been ruled out, cloth powder, uniform powder level), then try to reduce the powder strength.

There is also a situation that is more obvious when using double-cup bowls. Coffee production is relatively smooth, coffee flow is smooth, and is relatively fine flow down, the extraction of 30cc coffee amount of time is slightly longer (more than 30 seconds), then according to the above basically no problem. However, when you take off the handle and observe, you will find that there is still a lot of water on pressed powder, indicating that the current with a force equivalent to nine atmospheric pressure does not pass smoothly through pressed powder. At this time, when you taste the coffee, you will find it is thin and sharp. In the case of grinding degree, smooth and uniform pressing powder and no problem with powder distribution and other factors, it is a question of powder pressing strength. Strong powder pressing will cause there are still traces of water on pressed powder.