What to pay attention to when taking espresso coffee-Espresso making precautions

What should be paid attention to when coffee is concentrated-matters needing attention in the production of espresso

Several indicators of Espresso: pure water of 88 to 95 degrees Celsius plus 9 to 10 atmospheric pressure to make an ounce of espresso in 22 to 28 seconds. Espresso drips from the coffee handle like hot honey. The color is reddish brown. It is covered with coffee oil, accounting for 10-30% of the beverage.

As for the attention during the extraction, we should pay attention to several points: 1 the coffee handle is parallel to the horizontal plane; 2 the arm of the hammer is perpendicular to the horizontal plane for three times to press the powder; as for the middle one, the first time is mainly to flatten the powder, and the last time is to compact the floating powder. No force. The right posture lies in practice. First practice with useless powder or extracted coffee grounds until it is very skilled, almost flat, and then practice with the coffee powder used in the normal store. If you normally participate in the competition, you can only meet the standard by making at least 1500 cups. We have to make hundreds of cups if we are not so strict, and we have to taste them ourselves.

In the process of pressing the powder, after evenly laying the coffee powder, the action of pressing is carried out immediately. Generally, there is an action of leveling with a slight force, and only after this action is the action of real pressure. At the end of the mild pressure, some people will have a bump on the handle to let the powder attached to the powder bowl fall into the powder bowl, and then put the handle hammer horizontally in the powder bowl and rotate clockwise three times. Then rotate counterclockwise once and lift the handle hammer so that our coffee powder is pressed.

The above mentioned rotary pressing powder is to make the coffee cake surface smooth, beginners often can not grasp the strength but the coffee cake pressure is uneven, so we can try to reduce the pressure as much as possible. try this method when you have a good grasp of the pressure.

[packing pressure] is divided into light pressure and heavy pressure. Its main purpose is to make pressed powder complete after uniform force! ①, light pressure even with the weight of the cake hammer itself; ②, heavy pressure even if man-made external forces. Due to too much artificial force, packing is one of the biggest factors in the whole ESPRESSO extraction process, so experienced baristas choose light pressing to ensure product consistency.