Nova Italian coffee machine decomposition diagram Chinese instruction manual-Nova single head semi-automatic coffee machine

Nuova espresso machine exploded view Chinese instruction manual-Nuova single head semi-automatic coffee machine

One of the most important factors in achieving a cup of espresso is to stabilize the pressure and temperature.

Sometimes people who come across a half-bottle of water say that this is an old saying, and that the best semi-automatic coffee machines are variable pressure ones.

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

However, the variable pressure coffee machine is not a random change, it is far greater than the pressure control requirements of the traditional semi-automatic espresso machine, plus the price of hundreds of thousands is not the average family to play.

To quote a coffee big god bird brother's explanation: "how to understand the transformation technology: at any time to reach the set specified pressure value, and can maintain stability, again change to the specified pressure value can remain unchanged, is the real transformation."

Since the local coffee machine we can not afford to play, it is still to return to the traditional espresso machine, return to the golden rule of espresso that has been circulating for half a century "under 9bar pressure, 90-92 degrees water temperature, 25-30 seconds to extract 1 ounce (30ml) of espresso" single serving.

Although this golden rule has been controversial in professional coffee forums in recent years, the 9bar pressure is basically not controversial, so a bunch of boasting 15bar or even higher coffee machines on a treasure actually refers to the highest pressure of coffee machines, which is of little significance in itself, and is generally used to fool newcomers. Stable pressure and stable temperature are the standards for measuring espresso machines.

Now that you understand the two most important factors of espresso, you can choose an espresso machine, and all traditional espresso machines are designed around these two factors.

The influence pressure value in the Italian coffee machine is mainly the water pump, the pump is divided into vibration pump and rotary pump, the pressure curve of the vibration pump fluctuates, and the pressure curve of the rotary pump tends to be a straight line. Unfortunately, the rotary pump machine is currently not below 8000.

The influence of temperature values in Italian coffee machines is mainly the size of boilers or heating blocks, as well as good heat conduction materials, toy machines and professional Italian coffee machines have obvious differences here. Many standard toys are small boilers (below 200ml) or small heating blocks, which is difficult to achieve stable temperatures, and the temperature fluctuates greatly during the coffee extraction process. Many small household appliance brands are like this (such as Cankun, Delong, Electrolux, etc.), these brands are not professional coffee machines after all. There is also a good heat conduction material to consider, a good machine line pipe design is better, the use of copper or stainless steel as the main material of the coffee machine, they have good thermal conductivity (to ensure uniform temperature stability), otherwise from the boiler out or 90 degrees, to the coffee machine water becomes seventy or eighty degrees, in a low temperature environment will be more obvious.