The shelf life of Italian coffee powder

The shelf life of Italian coffee powder

Press the coffee powder in the strainer forcefully and evenly.

The powder press (a tool used to press the coffee powder in the filter) should touch the coffee powder vertically in the front. If there is a certain bevel when pressing, the surface of the coffee powder will be uneven.

Press the coffee powder four times in the order of "east, south, west and north" in the filter basket. Only in this way can the coffee powder be pressed evenly and the water pass through a uniform piece of coffee pressed powder.

If the pressure is not too tight, the espresso brewed is like water, lacking flavor and low alcohol. Moreover, due to excessive extraction, there will be a bitter taste.

After pressing the coffee powder evenly to form a smooth surface, you can put the filter in the espresso machine and begin to brew.

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To judge whether the pressing strength is appropriate, you only need to observe the state of the used wet coffee powder, which determines the quality of coffee extraction. If a "wormhole" appears on a damp coffee pressed powder, it means the water has found an easier way through.

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After the used wet coffee powder is poured out of the filter, it should be in the shape of a small hockey ball. If they are mushy, there is a problem with the grinding and / or powder pressing process.

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The key lies in practice. Only by practicing constantly can we master a better powder pressing technique.

According to the state of the Espresso production process, we can judge whether the powder pressing strength is appropriate. If the coffee flows quickly and runs out of 30cc in less than 20 seconds, then the strength of the pressing powder should be insufficient (the prerequisite is that other influencing factors have been ruled out, and the powder is evenly distributed) then the strength of the pressing powder should be increased appropriately to make the coffee pressed powder denser. If the coffee flow rate is very slow, with a rotating trend into the cup, has not extracted 30cc for more than 30 seconds, then the powder force is too large (the premise is that other factors have been ruled out, cloth powder, uniform powder level), then try to reduce the powder strength.

There is also a situation that is more obvious when using double-cup bowls. Coffee production is relatively smooth, coffee flow is smooth, and is relatively fine flow down, the extraction of 30cc coffee amount of time is slightly longer (more than 30 seconds), then according to the above basically no problem. However, when you take off the handle and observe, you will find that there is still a lot of water on pressed powder, indicating that the current with a force equivalent to nine atmospheric pressure does not pass smoothly through pressed powder. At this time, when you taste the coffee, you will find it is thin and sharp. In the case of grinding degree, smooth and uniform pressing powder and no problem with powder distribution and other factors, it is a question of powder pressing strength. Strong powder pressing will cause there are still traces of water on pressed powder.

The recent hot weather in Qingdao, so many guests will choose iced coffee as the best drink, to say that the highest click rate is iced American coffee.

American coffee in my opinion is a symbol of freedom, there are no more restrictions on the mixing ratio of water and espresso, and you are free to choose the ratio of sugar and milk! Maybe this kind of freedom has something to do with the free living habits of Americans.

Although free, but espresso pressing powder to punching and quenching is very limited! This is also the key to making a cup of coffee.