How to Control Coffee extraction time-American Coffee extraction time
How to Control Coffee extraction time-American Coffee extraction time
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 head under high temperature will produce a peculiar smell, and the coffee grounds can absorb the smell. )
Italian espresso, extraction time is generally controlled within 25-28 seconds, beans grinding slightly thicker than flour, do not deliberately heavy pressure, as long as lower than the powder bowl edge 5mm, powder mallet and bowl edge flush, powder content of about 7 grams, water temperature of about 92 degrees. In this way, the Italian concentrated oil is the most abundant and tastes the best. The extraction time of dripping, siphon and mocha kettle is 45 seconds, 90 seconds and 2 minutes respectively, and the water temperature is 85 degrees, 92 degrees and 100 degrees respectively.
1, capacity. The amount of coffee is lounce (including crema, between 25~35ml)
2, water temperature. It was extracted with water with a water temperature of 90.5-96 degrees.
3, air pressure. The pressure is 8.5 to 9.5 atmospheres.
4, time. The extraction time is 20: 30 seconds.
5, jet lag. The Espresso extraction time difference of each coffee is less than 3 seconds.
6, coffee cup. Espresso must be crashed into 60~90ml 's container with a special coffee cup with a cup ear. The special coffee cup has a unique name demitasse cup.
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