Solutions to some problems in the extraction of espresso by Coffee Machine

We always have some problems when we extract espresso with coffee machine, so let's see what problems there will be? How to find out why:

I. Observe whether the coffee flow rate through the filter handle is between 25 and 30 seconds

Q. Flow too fast

Possible causes: 2, 4, 5

Q. Slow flow

Possible causes: 3

II. Observe the crema shape of the coffee filter handle, whether it is a thick and smooth flow

Q.CREMA has too much water, not a smooth flow, but a splash off the handle

Possible causes: 12

III. Observe if CREMA is a thick ochre red

Q. No crema

Possible causes: 7, 12

Q. CREMA is too thin or has holes

Possible causes: 1, 2, 4, 5, 6, 12

Q. CREMA is too light, yellow or whiter

Possible causes: 1, 4, 6, 8, 11, 12

Q. CREMA color is too black

Possible causes: 3, 9

IV. Taste: Many people think that ESPRESSO is always bitter, stimulating and not easy to eat. In fact, in addition to matching beans with such characteristics, ESPRESSO should be smooth and not bitter. Some beans even have a fruity acid.

Q. Too bitter

Possible causes: 3, 9, 14, 16

Q. Too acidic

Possible causes: 8, 15, 16

Q. Too astringent or spicy (too irritating)

Possible causes: 1, 4, 6, 8, 11

Q. The taste is too thin

Possible causes: 2, 4, 5, 11, 12, 13, 16

ESPREEO BREW FAILURE CAUSE CATEGORY INDEX

1. Uneven packing force or uneven grinding

a. Make sure your grinder is not screw-bladed; and the blades are still sharp.

b. Check whether the surface of the brewed coffee grounds remains smooth.

2. Too loose packing or too coarse grinding

a. Check whether the surface of the brewed coffee grounds has been penetrated by water to form a large hole.

b. If so, try to increase the pressure; if not, adjust the scale of the bean grinder one notch.

3. Overpacked or ground

a. Do not change the filling force, adjust the scale of the bean grinder by one division

4. Swipe too hard or more than once

a. Check whether the gap around the coffee grounds is more than 1mm, or the coffee grounds can be knocked into the knock box without effort. If so, reduce the power of the sideswipe on the next charge and sideswipe only once

5. Too little powder.

a. Check whether the coffee grounds are below the safety line in the powder bowl. Add more coffee powder for the next brew.

6. proportion of excess flour

a. Stop the extraction before CREMA begins to fade or turn white. Do not insist on cooking to 30cc.

7. insufficient pressure

a. Only machines with steam as a source of pressure and mocha pots have this problem

8. low water temperature

a. Preheat lines and components prior to brewing. household machine brew immediately after that pre-brew light is tur off

9. water temperature is too high

a. Drain the water before turning on the handle. If using a steam engine, please omit the heat engine step.

10. Blockage of hot water pipe caused by pan scale

a. Use a water softener or purifier, do not use tap water directly; clean the pipeline with diluted vinegar or lemon juice

11. Coffee grounds from the previous brew remain on the machine

a. Always clean the brewing head after each brewing and thoroughly clean it after brewing coffee every day.

12. The beans are stale.

a. Make sure beans are used within two weeks of baking and are ground before brewing

13. Beans are not enough

a. Use beans 8-24 hours after baking

14. overbaked

a For the next baking or purchase, be careful to choose lighter baked beans.

15. underbaked

a. When baking or buying next time, pay attention to choosing the beans with darker baking.

16. The characteristics of each component of the bean in the comprehensive bean

a. According to the characteristics of various beans, adjust the formula for the next blend to find the right taste for yourself.

b. Change coffee bean brand or flavor series when purchasing