The current mainstream coffee extraction methods are freshly brewed coffee and espresso coffee.

    The coffee powder used in freshly brewed coffee is coarser than Italian coffee powder. Mix the water and coffee powder and heat it to 92-96 degrees and keep it for 1 to 3 minutes. The effective ingredients in the coffee are extracted with water. The water temperature above 96 degrees will Destroy the aromatic substances in the coffee and make the coffee taste bitter. The brewed coffee can be drunk after filtering with filter paper.
    The principle of making espresso is actually very simple. It is nothing more than what people often say "9 atmospheres, 90°C, 30 seconds." In other words, it is at a high temperature of 90°C and a high pressure of 9 atmospheres. Under the environment, it takes only 30 seconds to extract small but high-concentration espresso coffee. However, few fully automatic coffee machine manufacturers can precisely control these simple parameters to produce high-quality espresso. coffee.

    The high-temperature and high-pressure extraction method of espresso can penetrate into the coffee powder more than traditional methods. Moreover, the coffee powder used to make espresso is generally finely ground than freshly brewed coffee, so more coffee can be extracted The aromatic ingredients inside, the taste is naturally more intense.

Features of espresso
    The most typical feature of espresso is the coffee oil (Crema) floating on the surface. In addition to the carbon dioxide contained in the coffee powder itself, when the water suddenly returns to the normal atmospheric pressure from the high-pressure state, a large amount of carbon dioxide is also brought in from the air. When a good high-pressure coffee flows out of the coffee machine, due to the change of air pressure, the liquid cannot carry the original carbon dioxide in the coffee powder and the air brought in when it flows out. A large amount of gas will flow out of the coffee surface and form a layer of foam. Coffee fat.

Why choose espresso?
    Espresso extraction is more adequate. If you use freshly roasted coffee beans to make espresso, the more coffee oil will be on the surface. Generally, the darker the coffee fat, the stronger the taste of espresso coffee. Because the coffee fat completely covers the surface of the Espresso, it can better seal the aroma of the coffee in the cup.
The taste of espresso is better. The preparation time of freshly brewed coffee is relatively long, so the acidity and bitterness will be more obvious. At the same time, the taste of freshly brewed coffee is not as strong as that of espresso due to insufficient extraction.
    Espresso coffee is healthier. Because of the different extraction methods, freshly brewed coffee has higher caffeine content than espresso, so drinking freshly brewed coffee is easier to consume more caffeine.

Commercial espresso brewer
    There are few international manufacturers that can independently develop commercial espresso brewers. At present, most of the domestic commercial espresso brewers are reverse engineered products of foreign products;

    In terms of appearance alone, foreign manufacturers still have some independent research and development capabilities, and the commercial espresso brewers used by domestic coffee machine manufacturers are basically the same.
Current status of common domestic commercial brewers
    Structural design defects, coffee powder and coffee grounds are everywhere in the coffee brewing process, which is prone to pollution

    The transmission mechanism and the brewing mechanism are an integral structure, which is not easy to disassemble and disassemble, and the brewing device can only be disassembled and cleaned as a whole, which requires a large amount of work, time and effort, and high difficulty in cleaning.

   The overall structure of the brewer is loose and complex, with poor reliability and consistency. Spilled coffee powder and coffee grounds can easily block the transmission mechanism and affect the sealing performance of the brewer, causing the brewer to jam or leak during the brewing process.

    When the brewer is in standby mode, the water pipes are open, and insects are easy to crawl in along the open pipes, causing food contamination

    The life of the brewer is short, even if it can ensure good daily cleaning and maintenance, the life of the common domestic brewer is only 10,000 to 20,000 times.