We have found more coffee lovers are trying to integrate coffee into their life. They start to buy professional coffee making facilities and learn more knowledge in coffee, which genuinely necessitates coffee as daily commodities. For the problems that occur during use, let’s get down to solving some of them today
- What are the standards for professional coffee machines?
A: One significant indicator is that a 58mm group handle is adopted to semi-automatic coffee machine, which is the specification of most professional coffee makers – together with a non-pressure filter basket designed as well.
With these two configurations satisfied, the concentration extracted under normal circumstance will be correct.
- What are the crucial factors in coffee extraction?
A: The success of extraction is closely related to the degree of grind, freshness, coffee powder amount and operation. Any individual changes of the above factors may directly lead to unsuccessful extraction or unsatisfactory flavor.
Therefore, in the process of making a good cup of espresso, everything needs to be rigorous.
- Why does such a big difference exist between the two days of extraction - while the equipment reference remains unchanged?
Undoubtedly, this is the No.1 backstage FAQ raised
Let’s see the updated questioning details: the extracted crema was abundant at a normal flow rate on the previous day, but on the second day the flow became too fast without crema and pressure gage display. The grind degree of bean grinder has not been changed. Is there something wrong with the coffee machine?
A: In most situations like this, there is nothing wrong but operation mistakes or inadequate bean grind. Just pay attention to adjustment, and you can easily extract a proper espresso as follows:
Never leave the beans in hopper overnight. Put them back into the bag on the same day, and seal the bag. If the burr/blade grinder cannot be fetched out, grind up the left beans.
Don’t fill up the hopper with coffee beans like advertisement pictures, especially for those home users, who just want to take good-looking photos, because the oxidation of coffee beans will be accelerated. The degree of expansion for ground coffee powder will drastically be decreased after oxidation, which leads to flow speed-up and loss of flavor.
The correct way is to put appropriate amount through estimation. You’d better put the left beans back into bags or sealed storage container. If the burr/blade grinder cannot be fetched out, grind them up (or save for Latte art practice)
Before the next use, add fresh coffee beans, grind some powder and just throw it away. In this way, you can use fresh coffee beans to clean the residual powder on the burr/blade grinder. The purpose of doing this is to reduce the influence of oxidized residual powder on the extracted flavor. Meanwhile, in case of changed grinding degree or coffee bean, the same operation is required as well. We call it "washing beans", which will reduce the influence of residual powder of the previous beans or the previous grinding degree on extraction.
It may seem like a waste of coffee beans, but it actually ensures that the flavor of the extract is not affected, improves the success rate of extraction, and avoid trial and error. Roughly speaking, it is also a way to save coffee beans.
How do you quickly find the right grind degree for expresso and complete the correct extraction?
A: First of all, you may try grinding some powder, pinch it with your fingers and observe - granular sensation like ground salt will approximately be fine. You can refer to the ground salt particles in the kitchen.
Prepare double filter baskets with 18 (+-0.5) grams of powder, and control the extraction time around 26-28 seconds (by using manual control, pull rod or manual button, and watching the certain time to stop). By constantly adjusting the grind degree, control the extraction range of 21g-36g concentration within the above specified time, that is to say, the water-powder ratio of 1:1.15-1:2.
However, don’t just look at the data. You should never forget that coffee is a kind of beverage after all, so you still need to taste the flavor of expresso to determine eligibility, which is our ultimate goal indeed.
It is not recommended to use the ratio of 1:1.15 and 1:2 completely, because they are at the bounder line between the beginning of extraction and the achievement of qualified extraction. It is easy to encounter insufficient extraction or over extraction, resulting in excessive acidity, bitterness and mixed taste.
In fact, this method is to fix other parameters first, and practice adjusting grind degree, so as to achieve qualified extraction.
If you need help, please leave your message to us
Please be patient
to wait for reply…
At the same time, your daily questions will be well collected
At last, hope you all enjoy your life and your coffee!
Single origin coffee, specialty coffee and blended coffee, do you feel confused to differentiate them?
When stepping into any specialty coffee shop, people may find basic types of coffee like Americano, blue mountain, cappucino , latte and civet coff...