What will happen if the principles and rules of coffee extraction are excessive?
Coffee extraction principles and rules of excessive words will appear what taste
Many people think that it is not enough pressure powder strength, powder cake broken caused. If we carefully analyze what happens in the handle when espresso is extracted, I believe you will reconsider whether you should only work on the pressure of the powder!
As we all know, there are many factors that affect espresso. My analysis means that in general, don't dwell on details.
First of all, let's talk about what happened in the coffee handle. After pressing powder, due to the coffee powder is solid, water will accumulate in the gap between the brewing head and the coffee powder surface, resulting in too fine extraction flow rate in the early stage, resulting in excessive extraction. When hot water penetrates the coffee powder, the coffee powder will automatically expand, and the powder position will begin to rise. After a certain degree of expansion, there will be a large uneven gap between the coffee powder particles inside the coffee handle. Hot water will penetrate the coffee powder instantly in such a gap, resulting in insufficient extraction in the later stage.
Espresso is quickly extracted from high-pressure water through nine atmospheres of pressure, so the requirement for extraction is that the flow rate state should be stable, and the extraction time should be controlled at about 25 seconds, so that the coffee taste will be balanced. Only by allowing the water to penetrate the coffee powder evenly can the flow rate be stabilized.
1, capacity. The amount of coffee is lonce (including crema, between 25 and 35ml)
2, water temperature. Use water with a temperature of 90.5 to 96 degrees C for extraction.
3, pressure. The pressure is 8.5~9.5 atmospheres
4, time. The extraction time is 20~30 seconds.
5, time difference. Espresso extraction time difference for each coffee within 3 seconds
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How fine should coffee beans be ground?
How fine the coffee beans should be ground. 1) use the manual powder button and use an electronic scale to measure the powder weight. 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, too.
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Coffee flower is not suitable to use what kind of milk as material video
One is Free Pour, which pours foamed milk into espresso and pulls out the pattern. The other is Etching, which, after making the latte, uses accessories such as chocolate sauce and toothpicks to carve directly on the foam on the surface of the latte. Espresso will also affect success or failure, but this article is mainly
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