What is the name of Italian coffee cloth powder? what is the powder pressing skill? Italian coffee powder is thick and thin.

Italian coffee powder machine called what pressure powder skills Italian coffee powder thickness

Flat: The most common powder press, the bottom is flat bottom.

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

3.C-Flat: It belongs to the combination of Euro Curve and Flat. It is not arc-shaped like Euro, but it has a height difference like Euro. The bottom is horizontal flat bottom, but the edge is arc-shaped and has a height difference.

Ripple: It is difficult to control, the bottom of the powder hammer is wavy.

5.C-Ripple: Improved on the basis of Ripple, the bottom of the powder hammer is made into a flat bottom at the edge, and there are multiple convex concentric circles in the center. The center of the pressed powder is wavy and the edge is horizontal.

6. American Curve: The arc at the bottom relative to the Euro Curve has become smaller, and the height difference between the highest point of the arc and the edge of the powder hammer has dropped to 1.661MM.

Now let's talk about the impact of too tight pressure on Espresso extraction. If the coffee powder is pressed very tightly and pressed to death, under 9 atmospheres of pressure, it cannot let water penetrate the coffee powder cake. I dare not imagine the taste and time spent after this cup of concentrated 30 ml drop by drop. Such a cup of espresso is believed to be a very failed cup.

Tell your friends how to make the correct coffee powder filling. In the process of pressing the powder, after the coffee powder is evenly distributed, the pressing action is carried out immediately. Generally, there is an action of leveling with mild force. After this action, it is the action of really pressing hard. At the same time, some people will have a bump handle to make the powder attached to the wall of the powder bowl fall into the powder bowl. Then, the handle hammer is horizontally placed in the powder bowl and rotated clockwise for 3 times. Then, rotate counterclockwise for 1 time and lift the handle hammer. This way our coffee powder is pressed.

As mentioned above, rotating the powder is to make the surface of the coffee cake smooth. Beginners often can't master the strength but the pressure of the coffee cake is uneven, so we can try to reduce the pressure as much as possible. Try this method again after you have a good grasp of the pressure.