Introduction to the production of espresso requiring American Coffee
Introduction to the production of espresso requiring American Coffee
1. Grind the right amount of coffee powder with a bean grinder. Note that the thickness of the powder should be adjusted. Here's what's going on.
2. Put the powder into the handle of the coffee machine.
3, press it with a powder press, press it twice, and gently for the first time.
4. Put your hand on the coffee machine and turn on the coffee switch.
5. Pay attention to the flow rate of coffee. 25-30 ml. The best time is 20-30 seconds. The time is not right to adjust the size of the powder.
1. Generally speaking, the coffee shop produces espresso with a glass of water (room temperature) to clean the mouth so that you can better feel the taste of espresso.
two。 By observing the color and state of cream, we can preliminarily judge the technology of making coffee at the bar and the freshness of coffee beans.
3. Equipped with a coffee spoon, usually used as a stirring. In fact, it also has a function, that is, to help check the thickness of oil (cream), the thickness of 3-5mm can be considered qualified.
4. You need to take a sip of espresso, don't swallow it, let it stay in your mouth for a while, like red wine.
5. Drink a sip of water, then drink espresso, drink slowly.
Well, I'll send you a picture to help you feel espresso (we will use this when we do cupping, which is also applicable to other items)
This is the coffee flavor wheel made by SCAA (the new version will not be given to you)
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Coffee bean crushing fineness-coffee beans can be crushed with a grinder
Crushing fineness of coffee beans-when coffee beans can be ground with a grinder, the size of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the thicker the ground powder. In terms of actual cooking, the Espresso machine takes a very short time to make coffee, so the coffee is ground the finest.
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The part of Italian coffee that needs to be cleaned frequently
The part of espresso coffee that needs to be cleaned frequently is introduced. The cleaning of coffee residues flowing out of the brewing head can separate the water filter network and the water separation copper block on the brewing head. The water filter network is the part that directly contacts the coffee powder every time the coffee is brewed. Because the coffee powder is compressed, the coffee liquid will flow out of the powder bowl only when it is pressed to a certain extent, so before the coffee oozes out,
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