Answer a few questions about coffee

Soy sauce paste like Espresso

Wecare

[ask]

You mentioned last time that you can use your Rancilio to make a whole cup of paste-like crema, just curious to ask, is this kind of espresso delicious?

[answer]

That's for sure! The answer is very affirmative!

This kind of espresso is very strong and has a sweet taste. After drinking it, the feeling of returning sweet can last for 40 to 50 minutes!

When I mention the paste, I mean the way it flows from the machine nozzle into the cup, like soy sauce paste! You must have poured soy sauce and soy sauce ointment. Can you feel any difference? I'm sure you can! And my espresso is very "ointment", which means that my machine can maintain a very stable water pressure of 8.5bar.

To get a paste-like espresso, you must control the correct water temperature, the right pressure, and so on. But more importantly, your beans must be fresh within five days of baking!

For more than seven days of beans, the aroma and taste of fresh beans will be completely lost, and your espresso will not be paste. This is the most important reason why even "O'Lei" or "Prolo" can't make the best espresso! The Cavravali beans they use are so stale! The smell of fresh coffee dissipated long before their beans arrived in Taiwan, so you can find that their coffee is always dull!

So, if you want to drink espresso that is not shit in Taiwan, you only have two choices:

1. Try to find a shop in Taiwan where you bake your own beans and bake them at a good level.

two。 Bake beans at home by yourself.

I really wonder why there are so many people on this website praising American baked beans like Starbucks,Caravali or Allegro.

Starbucks is baked too deep, almost like coal, and is hard to taste even when it is fresh. And to me, ten days later, Starbucks tastes like shit!

Do you know why the coffee emperor Starbucks baked the beans so deep? the reason is simple: when you bake the beans like coal, the taste of the coffee is gone, it's like drinking carbon water! This makes it easy for them to control the quality, because you won't complain that their espresso is too sour! This method of large chain stores such as McDonald's, Starbucks, or SBC is very important!

Do you expect great food at McDonald's? wake up!

As for Caravali, their beans are only a little better than shit.

Well, Yatu is a little better than the above two kinds of beans, but when you open their five-pound package of beans five days later, it tastes the same as shit.

[ask]

You also mentioned that your cooking time is exactly 25 seconds. Is this "exactly 25 seconds" so important?

[answer]

Yes, it's very important. Most experts would recommend that the time to soak a cup of espresso is 20 to 30 seconds. In my personal experience, I would say 25 to 27 seconds.

You should note that these 20 or 30 seconds are counted from the time you open your help, not when you see the coffee coming out! When you turn on the pump, it will take about five seconds for the coffee to start flowing out.

If the cooking time is less than 25 seconds, the crema you get will be very light, which means excessive extraction.

The espresso extraction time of most espresso stores in Taiwan is too short, far less than 25 seconds.

I had a funny experience in the Coffee Republic when the little sister over there brought a cup of double espresso without crema! This story tells us that even if you use expensive and cool La San Marco, a little sister with a monthly salary of 20,000 can't make a good espresso.

Just because the espresso of crema is so difficult to obtain in Taiwan, many people think that having crema is a good espresso.

Wrong!

Crema is just the beginning of the perfect espresso sanctuary. What is more important is to extract time. If you want exactly 25 seconds of extraction time, your beans should be ground fine and evenly. That's why a good bean grinder is so important.

Lark KMM30 bean grinder is the most basic, but to control the extraction time of 25 seconds, this bean mill is not fine enough. This is why I suggest that you should use Rancilio or Povoni bean grinder.

[ask]

May I ask you the amount of coffee? 30CC?45CC? or...?

[answer]

Well, it's pretty much 40CC.

[ask]

And is your espresso single or double?

[answer]

I think it's double.

It's called Espresso Ristretto.

Conclusion:

I suggest that everyone who wants to drink a good espresso should read David Schomer's book. You can buy his book with a credit card on the Internet (WebBarista Note: see [hyperlink] for details). Mr. Schomer is really the master of espresso! I learned a lot from him.

Finally, I'll give you a reference score:

Most espresso in Taiwan tastes like shit, so zero.

Proctor: 25 points

Ou Lei: 30 points

I use my modified Rancilio and my own baked beans: 50 points.

If you follow every detail in Mr. Schomer's book, and use a La Marzocco machine plus a conical bean grinder: 65 points.

I am planning to open an espresso store in Taipei, and there are:

1. The modified air-bed bean baking machine can completely control the flow rate of hot air and temperature curve.

two。 The powerful modified La Marzocco espresso machine can completely control the flow rate, temperature, and pressure curve of water.

I hope the above efforts can get 80 points of espresso!

OK . The last point is:

The machine is not a good espresso the most important key! The person who operates the machine is! We call the expert who operates the espresso machine barista.

What's the secret of being a good barista?

The answer is: pay attention to the relationship between parameter and coffee in your mouth, and try to control all the details and try to get the best results.