How to extract coffee powder cake after espresso machine extraction

How to extract coffee powder cake after espresso machine extraction

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. Most toy machines are equipped with 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 the low temperature environment will be more obvious

There are two ways to make American coffee: one is to make an ESP and add water…and the other is to extract it straight to the top. The first retains the aromas of espresso coffee but doesn't have the intense taste of esp. The second way, because of the long extraction time, will extract the bad taste of coffee, such as astringency and other bad tastes. Thus affecting the taste of the whole cup of coffee... Now most baristas will not take the second method to make American... So the subject can now think about what is the difference between the same powder extract twice and a long extraction?

They used the same thing, but the taste was much worse. Americano breaks up espresso Crema and lacks a rich, mellow taste. After a good long black is done, a layer of Crema (coffee fat) will form a beautiful tiger skin pattern. It can tell guests not to blow it with their mouth when drinking again. Drink it a little bit. The temperature varies from high to low. The taste is also different.

The extraction pressure of the general Italian coffee machine is 9bar, and the pre-soaking is to wet the powder cake with a small amount of water without applying pressure to the coffee machine. This process is equivalent to our hand when brewing coffee steamed link.

Therefore, the purpose of pre-soaking is the same as that of steaming by hand. all in preparation for the next extraction step. The goal is to achieve a more uniform extraction of coffee. To a certain extent, it can also avoid the generation of channels