Three Secrets of Italian Coffee extraction: espresso from Italian Coffee Machine

No matter what kind of concentration and extraction method, there are three variables:

Powder quantity-the weight of dry powder in the powder bowl

Output-weight of concentrate

Time-time of contact with powder and water

The amount of powder plays the role of timpani in the whole concentrated extraction, where does the concentrated liquid come from without dry powder, and the amount of dry powder determines the direction of your concentrated flavor. The amount of powder can be 5g or 30g. But usually we fall at 18-21g.

No matter how good you may be in the future, the first step is to determine the amount of powder. With this in mind, the following is simple:

How much coffee liquid would you like to extract?

The more powder, the more can be extracted, and vice versa.

If you choose the amount of extraction powder, double the coffee powder and double your extraction solution. As long as the ratio of powder to solution is the same, the flavor of the coffee will be the same.

Do not change the amount of powder to adjust the flavor!

Do not change the amount of powder to adjust the time!

Do not change the amount of powder to adjust the concentration!

The only prerequisite for changing the amount of powder is to get less or more concentrate (the ratio of powder to liquid is the same! )