Coffee flower embossing shaking technique-coffee cloth powder correct technique video tutorial
Coffee flower embossing shaking technique-coffee cloth powder correct technique video tutorial
The water will all flow out of these pits, and this place will undoubtedly become a rapid flow route for the water, making the extraction uneven in this area, and of course the coffee aroma will not be discussed.
Now let's talk about the impact of too tight pressure on Espresso extraction. If the coffee powder is pressed very tightly and pressed to death, under 9 atmospheres of pressure, it cannot let water penetrate the coffee powder cake. I dare not imagine the taste and time spent after this cup of concentrated 30 ml drop by drop. Such a cup of espresso is believed to be a very failed cup.
Tell your friends how to make the correct coffee powder filling. In the process of pressing the powder, after the coffee powder is evenly distributed, the pressing action is carried out immediately. Generally, there is an action of leveling with mild force. After this action, it is the action of really pressing hard. At the same time, some people will have a bump handle to make the powder attached to the wall of the powder bowl fall into the powder bowl. Then, the handle hammer is horizontally placed in the powder bowl and rotated clockwise for 3 times. Then, rotate counterclockwise for 1 time and lift the handle hammer. So our coffee powder is pressed.
As mentioned above, rotating the powder is to make the surface of the coffee cake smooth. Beginners often can't master the strength but the pressure of the coffee cake is uneven, so we can try to reduce the pressure as much as possible. Try this method again after you have a good grasp of the pressure.
[Packing] is divided into light pressure and heavy pressure. Its main purpose is to make the powder cake uniform force after getting complete!
①, light pressure is carried out with the weight of the cake hammer itself;
2. Heavy pressure means using artificial external force.
Because of excessive human force, packing is one of the largest variables in the whole ESPRESSO extraction process, so experienced baristas choose to press lightly to ensure product consistency.
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What is the concentration of milk in coffee pull?-the standard of coffee pull to milk.
What is the concentration of coffee pull milk? the fat content in standard skimmed milk is too low, so the taste of the milk foam will be much worse than that of full fat. Milk foam is the product of a fine mixture of milk and air. The way to make milk foam is to pump air into the milk. The principle is simple, but it is not a simple thing to make a cup of dense and meticulous foam.
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How much foam is there in coffee milk?-the standard of coffee flower to milk.
How much foam is there in coffee milk? the standard cup of milk for coffee cups: the fat content of milk used in latte drinks is basically around 3%. The less fat, the harder the foam. What you want is smooth foam (so forget about fat-free cappuccinos). About foam: the main thing to keep in mind when making foam is when the temperature reaches the right point.
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