How to make a cup of espresso-American coffee by Philadelphia

How to make a cup of espresso-American coffee by Philadelphia

Unlike the drip filter coffee machine, although the soaking time is very short, it can fully soak the coffee particles and exert soothing and gentle pressure during extraction. It draws lessons from the pressure bar principle of the French press, but the coffee liquid is pressed out from the bottom of the apparatus through the filter paper, and the coffee particles are finer than those required by the French press, and the contact time between coffee and water is shorter but the pressure is higher, thus ensuring that the coffee drink is almost free of coffee powder. It uses the extraction method of an Italian espresso machine, but a layer of filter paper is added to the powder bowl, resulting in lower water temperature and lower pressure, resulting in a simpler structure and a much lower cost. but the extracted coffee tastes richer and softer without bitterness. Kenny Kenneth Davids, a famous American coffee reviewer and author of several coffee monographs, commented on "Philharmonic pressure": "if used correctly, Philharmonic pressure can make espresso and American coffee with a pure sense of export, but its price is only 20 or 1/30 of that of many household coffee machines." Eight reviewers of LOCALS ONLY COFFEE, a company in Washington State, where the coffee industry is well developed in the United States, gave the highest "five-star" rating after trial.

Pay attention to using a stronger coffee cup and hold it steady, so as to prevent the pressure from being too high when the push rod is too fast, which leads to coffee cup tipping or fragmentation.

Coffee roasting actually refers to how dark the final color of the coffee beans is (light or deep roasting) and how long it takes (quick or slow stir-fry). It is not enough to understate that a certain kind of coffee is lightly roasted, because the coffee may be stir-fried quickly or slowly, different roasting rates will have very different flavor performance, but the color of coffee beans look similar.

The coffee produced has no coffee fat.

This may be because the coffee grease disappears too fast. If this is the case, please refer to the "situation one" section. But if there is no coffee oil at all, it may be because your coffee has gone bad. Therefore, you must make sure to use your coffee beans within 21 days after baking.