I saw a push a few years ago, mainly introducing kitchen supplies that broke the existing pattern. Minipresso is also among them. In my opinion at the time, it was a bit far away, and there was no more concern. After I had enough homes and gradually learned about the various kinds of coffee, a man who never opened the love early on time saw it lying there quietly. I decided to try it. After all, just 289... build this recipe. The main intention is to understand the working principle of a barista (novice), its maximum work load, its advantages and disadvantages... (The real reason is that a bunch of photos are not built.
From left to right: water tank, powder spoon, pressurizing area, liquid discharge area, powder bowl, shield
Add 8g (one square spoon) of ground coffee to the powder bowl. It must be noted that minipresso is a portable coffee appliance, which will inevitably make trade-offs in certain parts, such as inconvenient cleaning, such as lower temperature of the liquid, and most importantly, its strength is limited, if more than 8g is used. Coffee powder, excessive pressure during extraction may exceed the working limit, failure (blood lesson)
Put the powder on the bowl, turn it upside down, gently pat the powder spoon and let all the coffee powder fall into the powder bowl.
Then gently press the coffee powder with a powder spoon, don't press hard! Otherwise it will cause excessive resistance. Obsessive-compulsive disorder definitely likes this design because a little coffee powder will not be sprinkled.
Install the powder bowl and tighten the liquid discharge area
Inject water of less than or equal to 65g in the water tank. I have previously said that the temperature of the liquid is low, so I chose to heat the water last, and the water temperature is as high as possible. Off topic: In espresso, we refer to the ratio of coffee powder to liquid output as the ratio of powder to water. Take 8g of 8g powder as an example. The ratio of powder to water is 1/5.625, which is lower than the conventional espresso 1 /3 The ratio of powder to water is close to the long extraction area. If you are pursuing oil and rich taste, you can reduce the amount of water used.
Ready, you can start to press, pause every time, don't be too fast, don't be too fast, don't be too fast, don't press strong when you encounter extreme resistance, wait a moment and press again
Very dirty things came out
You can see the fullness of the oil: the grease in the upper layer of espresso (commonly known as crema) is formed by the emulsification of the oil in the coffee during the pressure extraction process, so the crema will dissipate after a period of rest, so Whether it is a flower or a tasting, it must be as soon as possible.
The extracted oil can make a good cup of coffee. (Of course, the quality of the milk foam is very important. The milk foam used in the lower tula flower is made using a commercial coffee machine, and it is still a hot mom.
Factors affecting the thickness of crema 1. The primary factor is the freshness of the coffee beans, freshly baked, freshly ground. From the moment the coffee beans are baked, the oil begins to volatilize and the aromatic substances begin to disappear. After grinding into powder, the contact surface between the coffee beans and the air grows geometrically, and the rate of volatilization can be imagined. Of course, most of the players in minipresso are quick and convenient, and they are less willing to pack beans and hand grinders, and more to choose ready-made coffee powder and capsules. 2. The secondary factor is the degree of baking. The deeper the degree, the thicker the crema is, but! The deeper the beans are roasted, the faster the oil will evaporate. Therefore, after the deep-roasted beans are ground into powder, there may be no grease in the days. 3. Extraction conditions, pressure, temperature, grinding degree, powder-water ratio... So tired... I’m not happy.