Matters needing attention in Italian Coffee extraction-Coffee concentrate extraction method

Matters needing attention in Italian Coffee extraction-Coffee concentrate extraction method

Work begins: first remove the brewing handle from the coffee maker. (need to pay attention to two things: first, always buckle the hand on the brewing head to keep warm, do not put it on the warm cup or plate or other places, otherwise the low temperature handle when brewing coffee will lower the temperature of the brewing water and cause the coffee to go sour. Second, the coffee grounds inside should not be deducted before brewing the next cup of coffee, because the copper cooking head at high temperature will produce a peculiar smell, and the coffee grounds can absorb the smell.)

1. The thickness can not be explained by the scale of the mill. You may not understand it now, but remember one sentence: "scale is the reference". You can adjust the next scale according to the last scale and the taste of the product, instead of copying other people's scale as your own calibration criterion.

.a, partial acid may not be insufficient extraction, but it may be that the bean is bad; / 20% may be

B, the beans are not broken or the water temperature of the coffee machine is not enough. Try again 15 minutes after the start-up pressure meter is stable; / 10%

C. If the temperature of the water is enough, the powder may be too low. In this case, the pressure may be too tight, or it may be 30ml / 40% in 30 seconds.

.d, too much powder and too thick is also possible; / 30%

First of all, let's talk about what's going on in the coffee handle. In this way, after pressing the coffee powder, because the coffee powder is solid, the water will accumulate in the gap between the brewing head and the coffee powder, resulting in the early extraction flow rate is too fine, resulting in excessive extraction, and the coffee powder will automatically expand when hot water passes through the coffee powder. the position of the powder will begin to rise, resulting in a large uneven gap between the coffee powder particles inside the coffee handle after a certain degree of expansion. The hot water will instantly penetrate the coffee powder in such a gap, resulting in insufficient extraction in the later stage.