Video course on the action of coffee powder press and powder distributor

Video course on the action of coffee powder press and powder distributor

1.Flat: the most common powder press with a flat bottom at the 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 in 3.355MM.

3.C-Flat: it belongs to the combination of Euro Curve and Flat. It doesn't have a curved bottom like Euro, but like Euro, the pink hammer has a height difference, the bottom has a horizontal flat bottom, but the edges are curved, and there is a height difference.

4.Ripple: it's hard to control. The bottom of the powder hammer is wavy.

[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 even with the weight of the cake hammer itself.

②, heavy pressure, even if the use of artificial external forces.

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.

If you do not use a coffee press to compact and flatten the coffee (to make the density of the coffee powder in the powder bowl as uniform as possible), the essence of the coffee will not be extracted, or some parts will be over-extracted. In other words, the main purpose is to flatten and tamp the coffee powder in the handle to form a flat horizontal plane, to better let the hot water be extracted through the coffee powder, and to enable the coffee powder to withstand the tremendous pressure caused by the coffee machine extraction. without being washed away and affecting the quality of the extraction. The force of the pressing powder should be determined according to the grinding thickness of the coffee powder, and the reference basis is the flow rate of coffee during extraction (extraction time 25 ±5 seconds). If the flow rate is too fast, the powder pressing strength is too light; if the flow rate is too slow, the powder pressure is too heavy, which will directly affect the Italian concentrated product and the taste of the coffee.