Coffee review

A brief introduction to the characteristics of extraction time tasting of espresso

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Brief introduction to the characteristics of extraction time tasting of Italian espresso Rotary pump is mostly used in commercial machines and high-end professional household machines because of its large volume. The pressure can be stabilized within a fixed value. From a straight point of view, the pressure curve of the vibrating pump is fluctuating, while the pressure curve of the rotary pump tends to be a straight line. The two are not the same, and the use of the rotary pump is stable.

A brief introduction to the characteristics of extraction time tasting of espresso

The rotary pump is mainly used in commercial machines and high-end professional household machines because of its large size. The pressure can be stabilized within a fixed value, from a straight point of view, the pressure curve of the vibrating pump is fluctuating, while the pressure curve of the rotary pump tends to be a straight line, the two are not the same. The use of rotary pump is a major element of stable extraction. In addition, the noise of rotary pump is much lower than that of vibrating pump, and some vibrating pump noise makes people feel unsafe and cheap, and noise can also affect people's mood, so it is not recommended to use vibrating pump coffee machine as a business machine.

At present, the standard of esp brewing theory is 9 ±1 and 9 ±0.5,9 ±2 respectively. Here in order to facilitate the memory and understanding of the individual is set at 9.

When you want to present a skill in words, you will find a lot of inconvenience. In terms of powder pressing, it is roughly divided into coarse powder heavy pressure school, fine powder light pressure school and non-pressure school, no matter which school you belong to can make different styles of perfect esp, of which the non-pressing powder school is the most minority and difficult to master, because it takes a lot of energy and time to find the critical point of powder quantity and powder thickness, and has certain requirements for bean grinders. The advantage of non-pressing powder is that once found, the failure of powder pressing can be avoided. But because there are so many variables in making a cup of coffee, it's okay to master light pressure and heavy pressure as a new experience, but if you don't press the pie here, you won't recommend it.

Fixed amount of powder, only adjust the size of the powder is conducive to the formation of stable extraction habits. This is of great help to the standards of store products. It is also convenient for individuals to quickly find the best powder thickness when changing different beans. Take me, for example, the common powder quantity of double is 16g.

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