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Solutions to Common problems in making Espresso with Commercial semi-automatic Coffee Machine
(1), (brew) too long (more than 25 seconds). The brewing speed is too slow. Reasons: 1, coffee powder is too fine 2, coffee powder is too much 3, water pump pressure is too small: 1, adjust coffee powder 2, adjust coffee powder dosage 3, adjust water pump pressure (2), (brew) time is too short (less than 15 seconds), brew too fast: 1, coffee powder is too coarse 2, coffee powder is too little, water pump pressure
2015-03-02 Commercial semi-automatic coffee maker production Espresso FAQ resolution
Coffee machine problems solving common problems of commercial semi-automatic coffee machine making ESPRESSO
(1), (brew) too long (more than 25 seconds). The brewing speed is too slow. Reasons: 1, coffee powder is too fine 2, coffee powder is too much 3, water pump pressure is too small: 1, adjust coffee powder 2, adjust coffee powder dosage 3, adjust water pump pressure (2), (brew) time is too short (less than 15 seconds), brew too fast: 1, coffee powder is too coarse 2, coffee powder is too little, water pump pressure
2014-12-09 Coffee maker problem Commercial semi-automatic production ESPRESSO FAQ
Solution to Common problems in making ESPRESSO of Commercial semi-automatic Coffee Machine
Commercial semi-automatic coffee machine to make ESPRESSO FAQ (1), (brew) time is too long (more than 25 seconds). The brewing speed is too slow. Reasons: 1, coffee powder is too fine 2, coffee powder is too much 3, water pump pressure is too small solution: 1, adjust coffee powder 2, adjust coffee powder dosage 3, adjust water pump pressure (2), (brew) time is too short (less than 15 seconds), brew too fast
2015-05-27 Commercial semi-automatic coffee maker production ESPRESSO FAQ resolution
Solution to Common problems in making ESPRESSO of Commercial semi-automatic Coffee Machine
Commercial semi-automatic coffee machine to make ESPRESSO FAQ (1), (brew) time is too long (more than 25 seconds). The brewing speed is too slow. Reasons: 1, coffee powder is too fine 2, coffee powder is too much 3, water pump pressure is too small solution: 1, adjust coffee powder 2, adjust coffee powder dosage 3, adjust water pump pressure (2), (brew) time is too short (less than 15 seconds), brew too fast
2014-07-16 Commercial semi-automatic coffee machine to make ESPRESSO common problem solving semi-automatic coffee
Four principles to be followed by Espresso
(1) the quantity of coffee beans must be standard, generally 14-16 grams per cup, using good quality deep-roasted coffee beans. (2) the grinding powder should be of appropriate particle size, not too coarse or too fine. Coffee beans are too coarse or too fine to make thick and delicious espresso. When the coffee powder is too coarse, the gap in the filter bowl is too big, the resistance to water is not enough, and the coffee flow rate is too fast, which is easy to cause extraction.
2014-08-26 Coffee knowledge Espresso principles to follow
4 principles to follow when making a cup of Espresso
(1)The amount of coffee beans must be standard, generally 14-16 g/cup, using high-quality deep-roasted coffee beans. (2)The grinding powder shall be selected with appropriate particle size, not too coarse or too fine. Coffee beans are ground too coarse or too fine to make thick and delicious espresso coffee. When the coffee powder is ground too coarse, the coffee gap in the filter bowl is too large, the resistance to water is not enough, and the coffee flow is too fast, which is easy to cause extraction.
2015-04-16 Make One Cup Espresso Follow Four Principles
Coffee common sense four principles to be followed in making a cup of Espresso
(1) the quantity of coffee beans must be standard, generally 14-16 grams per cup, using good quality deep-roasted coffee beans. (2) the grinding powder should be of appropriate particle size, not too coarse or too fine. Coffee beans are too coarse or too fine to make thick and delicious espresso. When the coffee powder is too coarse, the gap in the filter bowl is too big, the resistance to water is not enough, and the coffee flow rate is too fast, which is easy to cause extraction.
2015-04-22 Coffee common sense make well one cup Espresso follow four principles
Basic knowledge of coffee four principles to be followed in making a cup of Espresso
(1) the quantity of coffee beans must be standard, generally 14-16 grams per cup, using good quality deep-roasted coffee beans. (2) the grinding powder should be of appropriate particle size, not too coarse or too fine. Coffee beans are too coarse or too fine to make thick and delicious espresso. When the coffee powder is too coarse, the gap in the filter bowl is too big, the resistance to water is not enough, and the coffee flow rate is too fast, which is easy to cause extraction.
2014-11-07 Coffee knowledge coffee basics Espresso 4 principles
Coffee machine and bean grinder knowledge points: common problems in the use of semi-automatic coffee machine and bean grinder
Cause solution A, (brew) time is too long (more than 25 seconds). The brewing speed is too slow. 1. Coffee powder is too fine 2, coffee powder is too much 3, water pump pressure is too small 1, adjust coffee powder 2, adjust coffee powder dosage 3, adjust water pump pressure, note: please adjust B, (brew) time is too short (less than 15 seconds), brew too fast 1, coffee powder is too coarse 2, coffee powder is too little 3
2015-12-25 Coffee machine bean grinder knowledge main points semi-automatic in use frequently asked questions original
Analysis of coffee spoilage
First, the reasons for the bitter boiling of coffee 1, the heat is too high, the cooking time is too long, the coffee is ground too fine, the sugar is not good, it is damp, the coffee is ground too much, the water is too little, the bean grinder is not clean, the beans containing deep roasting are seeped inside, the boiled beans are too sour, the beans are ground too fine, the cooking process is stirred too much, the quality of cream is poor, coffee is not clean.
2014-08-14 Coffee knowledge coffee spoilage analysis coffee encyclopedia
Common mistakes in espresso espresso
Common mistakes: excessive extraction of coffee powder; too fine powder; too high temperature. After coffee extraction, the coffee cup is too cold; the handle temperature is not enough; the coffee powder is too fine; the extraction is insufficient. Insufficient extraction, single color, insufficient concentration, insufficient coffee; coffee powder is too coarse; pressure is too low; coffee machine temperature is not enough. The coffee cup precipitates too much after drinking and the water pressure is too high.
2016-06-07 Italian concentrated Common error Coffee extraction excess Coffee Powder
Four principles to be followed in making an Italian Espresso
(1) the quantity of coffee beans must be standard, generally 14-16 grams per cup, using good quality deep-roasted coffee beans. (2) the grinding powder should be of appropriate particle size, not too coarse or too fine. Coffee beans are too coarse or too fine to make thick and delicious espresso. When the coffee powder is too coarse, the gap in the filter bowl is too big, the resistance to water is not enough, and the coffee flow rate is too fast, which is easy to cause extraction.
2014-09-12 Coffee knowledge Espresso Coffee Encyclopedia
ESPRESSO problem Checklist of Fine Coffee
one。 Observe whether the flow rate of coffee from the handle of the filter is between 25-30 seconds. If the flow rate is too fast, it may be the reason why the flow rate is too slow. two。 Observe the shape of the CREMA that flows out of the handle of the filter to see if the Q.CREMA has too much water in a thick and smooth flow, not a smooth flow, but a possible cause of splashing off the handle. three。 Observe whether the color of CREMA is
2014-11-07 Coffee knowledge boutique Coffee Espresso problem check
Coffee basic knowledge ESPRESSO problem Checklist
one。 Observe whether the flow rate of coffee from the handle of the filter is between 25-30 seconds. If the flow rate is too fast, it may be the reason why the flow rate is too slow. two。 Observe the shape of the CREMA that flows out of the handle of the filter to see if the Q.CREMA has too much water in a thick and smooth flow, not a smooth flow, but a possible cause of splashing off the handle. three。 Observe whether the color of CREMA is
2015-04-22 Coffee basics common sense ESPRESSO questions checklists observations coffee
Common sense of Fine Coffee Analysis of coffee spoilage
First, the reasons for the bitter boiling of coffee 1, the heat is too high, the cooking time is too long, the coffee is ground too fine, the sugar is not good, it is damp, the coffee is ground too much, the water is too little, the bean grinder is not clean, the beans containing deep roasting are seeped inside, the boiled beans are too sour, the beans are ground too fine, the cooking process is stirred too much, the quality of cream is poor, coffee is not clean.
2014-10-31 Coffee knowledge boutique coffee coffee common sense coffee spoil analysis
Four key points of Italian espresso production Macinazione
Macinazione: the right ground coffee beans are too thick or too fine to make a thick and delicious espresso. Coffee powder is too thick, the gap of coffee powder in the filter is too big, the resistance to water is not enough, the flow rate of coffee is too fast, it is easy to cause insufficient extraction, coffee is tasteless. It is also wrong for coffee powder to be ground too fine, because the resistance is too high, and the hot water stays in the filter for too long.
2015-11-11 Italy espresso coffee production 4 main points Macinazione
Four key points of espresso production in Italy
Macinazione: the right ground coffee beans are too thick or too fine to make a thick and delicious espresso. Coffee powder is too thick, the gap of coffee powder in the filter is too big, the resistance to water is not enough, the flow rate of coffee is too fast, it is easy to cause insufficient extraction, coffee is tasteless. It is also wrong for coffee powder to be ground too fine, because the resistance is too high, and the hot water stays in the filter for too long.
2015-08-26 Italy espresso coffee production 4 main points common sense Macinazi
Four key points in the production of Italian espresso
Macinazione: the right ground coffee beans are too thick or too fine to make a thick and delicious espresso. Coffee powder is too thick, the gap of coffee powder in the filter is too big, the resistance to water is not enough, the flow rate of coffee is too fast, it is easy to cause insufficient extraction, coffee is tasteless. It is also wrong for coffee powder to be ground too fine, because the resistance is too high, and the hot water stays in the filter for too long.
2015-08-03 Italy espresso coffee production 4 main points Macinazione
Four key points in the production of Italian espresso
Macinazione: the right ground coffee beans are too thick or too fine to make a thick and delicious espresso. Coffee powder is too thick, the gap of coffee powder in the filter is too big, the resistance to water is not enough, the flow rate of coffee is too fast, it is easy to cause insufficient extraction, coffee is tasteless. It is also wrong for coffee powder to be ground too fine, because the resistance is too high, and the hot water stays in the filter for too long.
2014-07-11 Main points of making espresso espresso and espresso
Four important factors in the production of Italian espresso: 4m theory
Macinazione: the right ground coffee beans are too thick or too fine to make a thick and delicious espresso. Coffee powder is too thick, the gap of coffee powder in the filter is too big, the resistance to water is not enough, the flow rate of coffee is too fast, it is easy to cause insufficient extraction, coffee is tasteless. It is also wrong for coffee powder to be ground too fine, because the resistance is too high, and the hot water stays in the filter for too long.
2015-09-16 Italy concentrated Coffee production 4 important Factor Theory Macin