What is the reason why the water pressure in the front is normal and slows down when extracting espresso?
What is the reason why the water pressure in the front is normal and slows down when extracting espresso?
Extraction time
The extraction time was 30 ±5 seconds. When extracting strong espresso, the quality of extracting two cups at the same time is more perfect than that of one cup alone. The extraction time for making two 1-ounce cups of espresso should be between 25 and 30 seconds. In addition to time, if the color of espresso begins to fade, the production process should be completed. The goal should be to make dark red espresso without changing color within 25-30 seconds.
Filter handle and filter
The filter handle must be kept at the same temperature as the water temperature for making espresso. Therefore, the handle should be preheated on the head of the machine.
Scoop the coffee powder into the coffee filter cover, put it on the horizontal line, and cut off the excess coffee powder with a flat knife or spoon.
Tap the coffee filter cover so that the coffee powder is evenly distributed, which is why the better Italian coffee machines use heavier metal to make coffee filter covers. Because if it is made of other materials, it may not stand too many heavy knocks.
Press the coffee powder in the lid with a press stick. When pressing coffee powder, it is best to keep the surface level of coffee powder, otherwise the steam water will be uneven. It is best to press with the muscles under the thumb. It is easier to apply force evenly. How much pressure does it take (it is said to be 20 newtons), you can try it a few more times. The important thing is to try the same batch of coffee powder several times before you can master the corresponding relationship between your pressing method and the function of the machine.
Clean up the coffee powder around the filter cover
Lock the filter cover, press the switch, and the steam water begins to pass through the coffee powder for 25 seconds.
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