Coffee making steps Coffee powder technology sharing

But I'm not talking about coffee making steps. I want to share one of the most important steps in making espresso-coffee pressing powder.

In fact, as a coffee rookie, pressing powder is the most laborious step in my coffee learning. I prefer to foam milk than pressing powder. Unfortunately, the quality of a cup of espresso is largely determined by pressing powder. So we can't skip this step of coffee pressing powder, so this coffee pressing powder tutorial is written to friends who are worried about how to press powder, hoping to help you.

Start with a handle diagram of coffee powder:

First of all, let me introduce the steps of coffee powder pressing:

1. Put the cleaned handle on the bean grinder and knock the powder (let the bean grinder grind the powder directly into the handle).

2. When you see that the coffee powder in the handle has become a hill, scrape the excess coffee powder back into the grinder with your fingers or the grinder cover, and gently smooth it, there is no need to force it.

3. Lightly press the coffee powder in the handle with a powder hammer.

4, with the other end of the powder hammer gently tap the handle periphery, will stick to the handle wall of excess coffee powder knock into the handle.

5. Use a coffee powder hammer to increase the pressure and press down. Note that the hand should be 90 degrees down vertically. (Different proportions of coffee beans and different brands of coffee machines use different pressure powder).

6, gently press the rotation, rotation does not need to force, the handle powder groove in the coffee powder surface polished smooth after lifting, and wipe off the remaining coffee powder around the handle with your hand.

7. Coffee powder pressing is completed.

For coffee powder, Wang Yan needs to emphasize a few points:

1, coffee powder is fine, then the pressure should not be too large, otherwise it will cause uneven coffee extraction.

2, the coffee powder is coarse, we have to press it tightly, otherwise it will cause excessive coffee extraction.

3, in the process of powder pressing, we must pay attention to the smooth surface of the powder, otherwise it will also cause uneven extraction.

4, in the process of practice, if you are not sure that the espresso taste is not good because of the powder, then you can break the coffee cake after extraction, compare the color of the coffee cake, if the color is uniform, basically you can rule out the reason for the powder.