Introduction to coffee knowledge-correct powder pressing posture

Introduction to coffee knowledge-correct powder pressing posture

It takes a lot of pressure. The coffee powder which has been lightly pressed in front has formed a relatively compact pressed powder, so it needs to be pressed further to meet the compaction requirements of pressed powder required by the production of Espresso coffee. The reason why it is not suitable for light pressure is that the compactness of light pressure pressed powder is not enough to produce rich and mellow espresso. But there are requirements for stress. The heavy pressure is to make the coffee powder more compact and the noodles should be kept horizontal, so the pressure should be big. But the force should also be uniform, otherwise the flour will tilt, or it may look horizontal on the surface, but in fact, the density of the whole pressed powder is inconsistent (some coffee powder is large and compact, in some places coffee powder is less but relatively loose) this will also affect the next step of production and extraction. So the second time to press the powder with heavy pressure, at the same time pay attention to the uniform force (the thumb and index finger can be placed on the upper edge of the powder hammer to touch the upper edge of the powder bowl, according to which it feels like a uniform force). In order to achieve the ideal state, the pressure is generally controlled at three to four times is the best. Some people are used to pressing hard and then rotating the powder hammer to achieve the effect of multiple heavy pressure, but this is a very bad habit. The powder hammer can be rotated between three to four times to sense the overall pressed powder level with the thumb and index finger, but do not press hard during rotation. The rotation with pressure can easily drive the pressed powder to move slightly together, which can easily cause the pressed powder not to combine closely with the edge of the powder bowl, and there will be cracks inside the pressed powder, which will give a relatively loose channel for hot water, resulting in the failure of the final coffee.

[packing pressure] is divided into light pressure and heavy pressure. Its main purpose is to make pressed powder complete after uniform force.

① light pressing is carried out even with the weight of the cake hammer itself.

The heavy pressure of ② is carried out by artificial external force.

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.