What if the extraction rate of Italian espresso is slow?

What if the extraction rate of Italian espresso is slow?

Espresso has always had a very high status in the hearts of coffee lovers, not only because of its rich taste and pure Italian origin, but also because Espresso is not only a test of skill for coffee players, but also a knowledge and love of coffee.

After filling the appropriate amount of powder, the horizontal position of pressed powder after filling will just fall in the depression of the filter cup, basically not exceeding, and the handle is easy to be fastened to the middle after installing the machine, and because the handle is designed as a knob, just like a screw, so the angle of the lock is different, the distance between the filter and the brewing head is different, which will indirectly affect the brewed coffee, if the hand lock is not in the middle position. Please find out the best position where you can lock it first, and then fix it.

1. Too rough grinding: if the flow rate is too fast, more than 60 milliliters of coffee will be extracted in less than 20 seconds; the concentrated color is light yellow, the texture is thin, and the oil is maintained for a short time; the taste is high acidity, simple taste and heavy water feeling.

two。 Over-fine grinding: the flow rate is very slow, more than 30 seconds of extraction time, can not extract more than 50 ml of coffee liquid; the color is dark brown, thick; taste bitter, irritating. After the extraction, "a depression of water" is likely to appear on pressed powder, because the water can not pass smoothly through the powder layer and is silted on the surface of pressed powder.

Suggestion: usually in the production of Italian style, you can often use your hands to twist and rub the grinding powder thickness, memory powder thickness feel, convenient to quickly judge the direction of grinding degree adjustment.