For the general public, milk coffee such as latte is better than black coffee, so most coffee shops mainly serve latte milk coffee, and Italian style is the basis of milk coffee. Therefore, a good cup of Italian style Tools are essential. So, today let’s talk about what tools are necessary to make a glass of Italian, and what tools are needed for a glass of “professional Italian”.

To recap, the steps involved in brewing espresso are as follows:

Step 1: Clean the Powder Bowl

Step 2: Grind the Coffee Beans

Step 3: Cloth Powder

Step 4: Filling

Step 5: Extraction

That is to say, if you don’t pay attention to the products at home, you need at least the Italian machine and the Italian grinder. The minimum configuration of the home Italian machine will also have a powder hammer. Simply put, you can combine the powder hammer and the cloth powder. For one, this is at least one tool we need to use to achieve the product. Uh, of course, if the Italian machine is further reduced into a flat moka pot, even the powder hammer can be saved.

So, conversely, when we start to pursue professionalism and hope to obtain higher quality and more stable extraction, how do merchants make the tools more and more complex?

1. Powder dropper (/powder catcher): It can be called powder catcher to make the powder fall more evenly.

2. Powder receiving ring: placed on the handle to make powder receiving more clean and neat.

3. Powder distributor: Spread the coffee powder evenly in the powder bowl to reduce the risk of "passage".

(One-line powder distributor, spiral grain powder distributor, three-paste powder distributor, four-paste powder distributor)

4. Powder distributing needle: Break up the powder lumps to make the density distribution of the powder layer more uniform. This tool is said to be able to deeply stir the coffee powder in the powder bowl through a fine needle, so as to break up the clumped powder and make the powder layer more evenly distributed.

5. Various tampers: stably flatten and tamp the powder layer in the handle, increase the resistance during extraction, and extract better.

(Force Powder Hammer, Fixed Power Powder Hammer, Electric Pressed Powder)

6. Filter paper in the powder bowl: put the filter paper on top of the powder, which is beneficial to disperse the top water flow and extract evenly; put the filter paper under the powder to reduce the channel effect caused by powder distribution or powder pressing, and also make the secondary dispersion of the water flow even, and the extraction is more uniform.

Electronic scale: help us accurately grasp the gram weight of the extraction, stabilize the extraction water-powder ratio, and adjust the extraction plan.

Flat-bottomed handle: During the extraction process, the column of coffee liquid can be seen intuitively, which helps us judge whether there is uniform extraction, whether the fat is rich, etc., and retain more fat.

Diverter handle: It is convenient for sharing or adjusting the amount of the cup, aiming at the liquid column to prevent splashing.

"Espresso" is made through a short and high-pressure brewing process. Simply put, it can be achieved with the standard Italian handle and powder hammer. Powder dispensers, powder rings, powder distribution needles, electronic scales, etc. are not necessarily necessary. However, in the actual production, the powder is 0.5g more and 0.5g less, and the powder pressing force is stronger and smaller, which is enough to reflect the difference from the flow rate, and it is full of variables when it is reflected in the flavor. In the actual production, whether to use these tools depends on how high your requirements are for coffee production, to be or not to be, this, the beholder has different opinions.

Reference: kafeigongfang, makecoffee.cn