The grinding degree of Italian coffee is adjusted to several 30 degrees of grinding.

The grinding degree of Italian coffee is adjusted to several 30 degrees of grinding.

Maggiadot is more feminine and looks like a scaled-down version of cappuccino. The biggest difference between them, except that the weight of Maggiadoto is 1/3 of that of cappuccino, Maggiadot only adds a layer of milk foam on top of kung fu coffee without adding milk, so the taste of espresso only stays on the lips, and the taste of espresso will not be diluted by milk. This kind of coffee is the most popular in kung fu coffee today, because many young cafes like to use this coffee to change styles, such as caramel macchiato, but in fact it has been silently increased several times, and the taste has been reduced a lot. It's just that the beautiful name is still used.

Start extracting coffee. If there is no scale on your coffee cup, you need to measure the total weight of the coffee (28-32g). Measuring weight can help you determine whether coffee extraction is fast or slow, which is much more accurate than visually measuring the flow rate of coffee. This is not to say that visual observation is useless, but at least the numbers don't lie to you.

Before using an electronic scale to measure the total weight of coffee, you need to put the coffee cup on the scale and then clear the zero. You also need a stopwatch to measure the extraction time. It would be great if you had a stopwatch on your coffee machine. You can also find a special timer to measure the extraction time.

Press the powder according to your usual habit. In order not to destroy the just set amount of coffee powder, you need to use uniform strength when pressing the powder, so that the surface level of pressed powder, the overall pressure of pressed powder is moderate. No matter what method you use, you need to pay attention to the consistent method of pressing powder each time, so as to avoid the effect of making skills on the quality of coffee.

Use the manual pulverization button and measure the powder weight with an electronic scale. There will be an error of + /-0.2g when using manual pulverization. This is the conclusion we reached during the test, so you need to add or remove a little coffee powder to achieve the most standard weight. Some of our customers use small cups instead of handles when weighing them. You can also do this. After the measurement, you can pour the coffee powder directly into the handle.