Introduction to the ratio parameters of time powder and grinding degree in the production method of espresso
Introduction of Italian Coffee extraction Calibration time Powder Grinding degree
A good concentration of extraction cup requires stable pressure, suitable water temperature, suitable grinding degree, suitable powder content and so on. Then what is appropriate? For example: WBC stipulates that 1 serving of Espresso is 1oz (25~35ml, including Crema), boiled at a temperature of 90.5 to 96 degrees Celsius, brewing pressure 8.5bar~9.5bar, and extraction time of 20 to 30 seconds (no mandatory stipulation). In order to meet the above requirements, a good Italian coffee maker and bean grinder is essential. Often a lot of novice extraction is difficult to concentrate, because at the beginning do not understand, want to get started to play, the result bought a relatively poor so-called 15bar pressure Italian coffee machine and can not accurately adjust the scale of the bean grinder or only suitable for grinding coarse powder single product grinder. I would like to appeal to all novices, do not rush to buy espresso equipment, be sure to do your homework before starting, otherwise it is easy to spend money, but also can not make coffee!
A good concentration of extraction cup requires stable pressure, suitable water temperature, suitable grinding degree, suitable powder content and so on. Then what is appropriate? For example: WBC stipulates that 1 serving of Espresso is 1oz (25~35ml, including Crema), boiled at a temperature of 90.5 to 96 degrees Celsius, brewing pressure 8.5bar~9.5bar, and extraction time of 20 to 30 seconds (no mandatory stipulation). In order to meet the above requirements, a good Italian coffee maker and bean grinder is essential. Often a lot of novice extraction is difficult to concentrate, because at the beginning do not understand, want to get started to play, the result bought a relatively poor so-called 15bar pressure Italian coffee machine and can not accurately adjust the scale of the bean grinder or only suitable for grinding coarse powder single product grinder. I would like to appeal to all novices, do not rush to buy espresso equipment, be sure to do your homework before starting, otherwise it is easy to spend money, but also can not make coffee.
Ok, let's start production. The following procedures may be cumbersome, and some of these steps are not necessary and are for reference only.
We need the right amount of powder, strictly speaking, the difference of 0.5 grams will change the flow rate, so each time the amount of powder should be controlled within 0.5 grams, preferably 0.3 grams. Weigh the beans electronically, put them in a bean grinder and grind them out. This is not accurate (unless it is a bean mill like HG-ONE). Because your beans are likely to "eat" the powder, or spit out more of the remaining powder, be sure to weigh the flour falling into the flour bowl is the most accurate. Here the bean weight is weighed electronically as a demonstration.
In the picture below, weigh out 19 grams of beans and put them into the bean grinder. We assume that the powder that is ground and falls into the powder bowl also weighs 19 grams, and the calculation below this value will be used. )
- Prev
Taste of Tippika Coffee introduction to the Variety Grinding scale Manor in the planting Environment
Yunnan small grain coffee originated from Baoshan Lujiangba, is currently the largest production place in Yunnan, and is recognized as one of the origin of fine coffee in the world, mainly iron pickup and Katim. Iron pickup is a traditional variety with low yield, good taste, high yield and poor taste. Katim is Nestl é coffee.
- Next
Ratio of freshly ground coffee beans to water-steaming time of hand-brewed coffee
Ratio of freshly ground coffee beans to water-time for brewing coffee by hand in terms of actual steaming, the time required for ESPRESSO machine to make coffee is very short, so the coffee powder is as fine as flour; it takes about 1 to 3 minutes to siphon to cook coffee, and the coffee powder is medium-thick grinding; the thickness of American coffee pots and hand-brewed bubbles is generally
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?