Espresso cloth powder-semi-automatic espresso machine operation

Espresso cloth powder-semi-automatic espresso machine operation

The force of the pressing powder should be determined according to the grinding thickness of the coffee powder, and the reference basis is the flow rate of coffee during extraction (extraction time 25 ±3 seconds). If the flow rate is too fast, the powder pressing strength is too light; if the flow rate is too slow, the powder pressure is too heavy, which will directly affect the Italian concentrated product and the taste of the coffee. In addition, everyone's application strength will be different, and there is a great difference between boys and girls, so it is necessary to adjust the corresponding strength according to the effect of the actual extraction. The classification of powder hammer is mainly divided into six categories:

1.Euro Curve; 2.American Curve; 3.Flatter4.C murf Flatter5.Rippleter6.Cmuri Ripple.

The main difference is the shape of the bottom of the powder hammer:

[Euro Curve]: the bottom of the powder hammer is arc-shaped, and the highest height difference at the edge of the powder hammer is in 3.355MM.

[American Curve]: relative to the bottom Radian of the Euro Curve, the height difference between the highest point of the arc and the edge of the powder hammer is reduced to 1.661MM.

[Flat]: the most common powder press with a flat bottom at the bottom.

[C-Flat]: it belongs to the combination of Euro Curve and Flat, it does not have an arc at the bottom like Euro, but like Euro, the pink hammer has a height difference, the bottom is a horizontal flat bottom, but the edges are curved, there is a height difference.

[Ripple]: it's hard to control. The bottom of the powder hammer is wavy.

[C-Ripple]: improved on the basis of Ripple, the powder hammer is made into a flat bottom at the edge, there are several raised concentric circles in the center, and the center of the pressed powder is wavy and the edge is horizontal.