1. Regarding the selection of powder bowls, it is recommended to use double powder bowls. The success rate is higher than that of single powder bowls and the production is more stable.
2. Understand the carrying capacity of the powder bowl. For example, the carrying capacity is 18 grams, and the amount of powder is between 18g±2 (16~20).
3. When using a tampon to fill coffee powder, some people will directly put the tampon on the filter handle to apply pressure, but this will sometimes make the brewing mouth skewed, so be careful when applying pressure. It is best to lay a layer of rubber pad under the filter handle to avoid damage to the filter handle.
4. Most baristas will rotate after pressing the powder, the purpose is to make the powder surface smooth and flat, so that the coffee powder "bites" with each other, so that it can better resist the impact of the water flow from the coffee machine 0.8~0.9MPa.
5. The pressing force should not be too small. Press down hard, and don’t use too much force. It just feels that the coffee powder can be flattened. Use a relatively stable force to press the powder. The pressure is about 20-30lb / 9- About 13kg, if the coffee powder is not compacted, the coffee liquid will appear uneven.
6. When filling and pressing, the wrist and forearm should be vertically upward, and the force will be transmitted from the elbow through the bone structure to the powder compactor in a straight line. If the forearm is not vertically upward in the direction of the force, then the wrist will feel excessive pressure, which will cause inflammation of the wrist tendons. In addition, it is easy to make the coffee cake not flat enough, and there are places where the tightness is inconsistent.
7. Liquid weight: The weight of coffee concentrate is generally reasonable to extract 25~50g. Some people are observing the amount of milliliters for the concentrated product, and some are observing the weight. I personally prefer the weight. Although coffee is a liquid, milliliters is a natural measure of the volume of coffee liquid. However, concentrated fats and oils are a major factor that cannot be ignored. The oil of coffee beans will gradually reduce the removal of carbon dioxide over time. At this time, the milliliter measurement is not accurate enough.
June 09, 2021
