Italian concentrated extraction-Italian espresso extraction time

Italian concentrated extraction-Italian espresso extraction time

Press the extraction button, after pressing, about 3-4 seconds before the coffee will flow out, during this period take two coffee cups on the extraction mouth. The extraction time is about 25 seconds and the extraction amount is also in 25ML.

To skillfully grasp the time of this process, the reason is that after the coffee beans are ground into coffee powder, the freshness can be maintained for up to 15 minutes, otherwise the taste will not be too good. This is why it is necessary to grind and do it.

Espresso will have a layer of oil on its surface, giving it a unique flavor. It's the base of all fancy coffee.

Miss Li of ILLY Coffee University in Italy also introduced that the main content of ILLY's international certification exam for baristas is also Espresso extraction, and the ILLY exam does not include coffee flowers.

Work begins: first remove the brewing handle from the coffee maker. (need to pay attention to two things: first, always buckle the hand on the brewing head to keep warm, do not put it on the warm cup or plate or other places, otherwise the low temperature handle when brewing coffee will lower the temperature of the brewing water and cause the coffee to go sour. Second, the coffee grounds inside should not be deducted before brewing the next cup of coffee, because the copper cooking head at high temperature will produce a peculiar smell, and the coffee grounds can absorb the smell.)

Buckle the hand to the brewing head, press the brewing key to wash the handle and the brewing head, and shake the handle constantly in order to rinse the coffee residue glued to the brewing head. (note: if you load the powder directly without rinsing the head, the residue glued to the head will be extracted again, causing the coffee to become bitter and astringent. In addition, this is also equivalent to releasing water in the front section to prevent the boiling water from being too hot, resulting in excessive extraction.

The powder bowl of this coffee machine is so deep that it can hold 25 grams of espresso powder, and the little guy can make 45 grams of espresso, which is very similar in texture and flavor to Ristow (a very strong espresso)-it tastes sticky and full-bodied.

After the coffee is extracted, it's time to foam. With a little practice, you can make a cup of Flat White that tastes as good as the store. It takes 9 minutes to make a cup of coffee from a little guy, and it takes 90 seconds to extract.