[coffee common sense] Gold extraction of espresso, 12 factors that affect the taste of Espresso

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The production of Espresso is an art that requires precision and patience. Maybe it's because there are so many factors that affect the production of Espresso that we can have a lot of fun when we use our brains and emotional hearts to control its complexity. The following 12 factors and problems will directly affect the perfection of Espresso!

Matching

It is impossible to make a good Espresso without a good coffee mix. Coffee must be matched with the sweetness, aroma and lubrication required by Espresso. Coffee beans must be fresh. We recommend using coffee beans within 4 days after baking.

Baking

Deeply baked beans will taste bitter and scorched. Experienced bakers will use medium and deep baking to keep Espresso sweet.

Ground beans

You must monitor the whole grinding process, and the thickness of the powder can keep the extraction process between 25 and 30 seconds.

Bean grinder

A high quality bean grinder must be used. Cone-shaped grinding plates are more average and have a longer life than flat ones, and coffee is not heated during grinding. If the grinding plate is heated, the coffee will lose its flavor. Professionals believe that the combination of conical and parallel grinding disc is the best design.

Distribution

In the filter handle, before pressing the powder, the coffee powder must be evenly distributed in the filter of the handle.

. Pressing powder

First use 5 pounds of pressure powder once, then press once with 30 pounds of pressure, and then rotate 720 °with 20 pounds of pressure to make the powder surface smooth and smooth.

Hydraulic pressure

The modern coffee machine is much more advanced than the old LAVA machine, which is controlled by a water pump to output controllable water pressure. Espresso ideal water pressure is generally in 9BAR, which is generally recognized as the most ideal atmospheric pressure.

Boiler pressure

The boiler pressure is related to the water temperature of coffee making and the impulse of steam. The higher the boiler pressure, the higher the water temperature and the greater the impulse of the steam; otherwise, the lower the water temperature, the smaller the steam. Boiler pressure is generally around 1BAR, of course, this number is still a lot of controversy, each barista's understanding is different.

Water temperature

The water temperature depends on the needs of different varieties of coffee beans, some are subject to boiler pressure, while others are more flexible and precise. According to the experience of most baristas, the water temperature is between 90 and 92 degrees Celsius, and each barista can flexibly adjust according to his own understanding and needs, which is why the editor has always envied professional baristas and can make their own style Espresso with their own hands.

Filling force

There are various styles of packing. In this world, almost no two people's packing will be the same. Generally speaking, if it is heavy pressure, the required pressure will be the pressure like 25kg/m2, but packing is indeed the freest parameter in the golden rule.

Coffee bean grinding thickness

The grinding thickness will be related to many factors, such as climate, coffee bean baking degree, freshness, humidity, new and old bean grinder, and so on. There has always been a saying in the industry: "the right thing is that the grinding thickness is changing all the time, but the wrong thing is that the grinding remains the same."

Powder quantity

The amount of Espresso powder for a single serving is 7 to 8 grams of coffee powder, and for a double serving is 15 to 16 grams, according to the powder bowl.

Extraction time

The extraction time of the Espresso gold rule is between 22 and 28 seconds, but the extraction time is actually a combination of packing pressure, powder content and grinding degree, which needs to be adjusted by the barista's understanding of Espresso.

Extraction quantity

Few people will change the amount of Espresso 30ml per serving and 60ml double, except for a few Italians who use a single serving of coffee powder to extract only 15ml of coffee liquid.

Coffee oil

The complexity of coffee grease can not be clearly explained by me in a few words. To put it simply, it requires a rich golden brown fat to make a good Espresso.

Absorb time

The absorption time for making two 1-ounce cups of Espresso should be between 25 and 30 seconds. In addition to time, if the color of the Espresso starts to fade, you should end the production process. The goal should be to produce a dark red Espresso within 25-30 seconds without changing color.

Machine cleaning

This is the biggest problem of doing Espresso today. If the machine, filter and filter handle are not cleaned frequently, the Espresso will smell of rotten oil.

Espresso cup

Espresso cups are preheated with a different heat source from the coffee maker. If the hot water of the machine is used to preheat the cup, the temperature of the boiler of the machine will be lowered, so that the Espresso produced is uneven. Espresso cups apply thick walls and narrow mouths to maintain heat and aroma.

Practice

Operational exercises and practices are very important. The key to Espresso is that you always recognize Espresso.