Extraction Conditions<\/p>\n
Coffee bean 7-8g<\/p>\n
9bar<\/p>\n
93 C hot water<\/p>\n
20-30s extract time<\/p>\n
30ml<\/p>\n
<\/p>\n
Compare to other’s brewing methods, as relative short extract time for espresso, the caffeine is relative lower.<\/p>\n
<\/p>\n
Leveling is not conducted probably, density of coffee powder will not be balanced within filter basket, which could cause “channeling” effect.<\/p>\n
<\/p>\n
Flush the group head before the portafilter is mounted have 2 reasons:<\/p>\n
1. Clean the machine<\/p>\n
2. Stabilize the temp of machine<\/p>\n
<\/p>\n
After the portafilter is mounted, extract should be started a.s.a.p as the group head is heated and it could cause chemical reaction of coffee powder.<\/p>\n
<\/p>\n
Milk steaming – Organic substances in milk cause tension force, so the milk foam may remain a period of time once its form.<\/p>\n
<\/p>\n
Temperature for milk steaming<\/p>\n
Starting at 10-15 C and Stopping before 65 C<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
[Ref. Espresso Bible isbn:9789863770886] Extraction Conditions Coffee bean 7-8g 9bar 93 C hot water 20-30s extract time 30ml Compare to other’s brewing methods, as relative short extract time for espresso, the caffeine is relative lower. Leveling is not conducted probably, density of coffee powder will not be balanced within filter basket, which could