In the world of boutique coffee, it is necessary to ensure the consistency of espresso taste.
For professional baristas, no matter how busy they are, they should consider the consistency of their products. In fact, in the world of boutique coffee, consistency is the most critical. In order to ensure the taste of every espresso.
For hand-brewed coffee, electronic scales are essential, isn't it necessary for espresso?
How to solve the inconsistency of espresso products?
To reduce or even eliminate the impact of unknown factors on espresso, the most reliable way is to weigh the liquid. The whole process is as follows:
1) weigh the tare of the empty handle on the scale
2) fill the handle with the ground coffee powder and weigh it, and make sure that the weight is the value you want
3) cloth powder, tamping
4) put the handle into the boiling head
5) put the shot cup on the scale, place it under the handle and start the extraction
Some people say that this technique seems to make espresso production less fun, but knowing that the amount of powder ±2g will make a significant difference in extraction time and flavor.
You may think it's not a good idea to add steps to your busy work, but it's necessary to keep your coffee of high quality and consistency. The trick is to be efficient and calm, and an experienced barista can do this magically and easily.
And when you have the knack, adding weighing steps in the production process can make the work faster and more efficient.

Maintain dose consistency: electronic scales are essential.
Several key factors will affect the extraction and taste of espresso. The first step is to determine the amount of powder, and then the degree of grinding of coffee powder and the flow rate of coffee liquid.
Most boutique coffee shops have adjustable mills, which is one of the keys to product consistency. But no matter how good the bean grinder is, you can't guarantee the same dose, and sometimes the coffee powder will spill over to the outside of the handle. So it is necessary to weigh the handle again after adding coffee powder.

The flatness of the coffee powder bed will affect the uniformity of extraction. Then put the shot cup on the electronic scale and place it under the cooking head. The espresso machine is very effective for achieving consistency, with a flow meter pressing the flow ration button, and if the amount of powder is the same, then the liquid volume in the shot will be the same each time.
But how do you determine the dose, the yield, and the time it takes (affected by the degree of grinding), and whether these parameters have achieved the best coffee extraction rate?

You can always change the ratio of powder to coffee liquid. Based on a constant amount of powder, try different extraction time.

First, get the electronic scale, handle and 18g coffee powder ready.


Weigh the handle skin first, then pour in 18g coffee powder.
If the time is too short, the extraction will be insufficient, and the coffee will taste salty and sour. The longer the extraction time, the more water will pass through the coffee pressed powder and the more liquid coffee will be extracted. But be careful, it is not easy to over-extract. The flavor in the coffee is lost and bitter, and there is no aftertaste. So you need to find an extraction gold spot.
Be careful to adjust only one parameter at a time. If the extraction is not enough, tighten the grinding plate slightly. If the extraction is excessive, it will work instead. At the same time, it takes more patience and time, and constantly trying will keep you improving your stability.
Two ways to save time:
1) determine the position of the electronic scale
2) when the first part of espresso is extracted, the next part is pre-ground.
If you want to be professional, it is very important to weigh before each extraction in order to provide guests with the best coffee. Not only that, but when you extend the production time, it is also a kind of respect for roasters and coffee farmers, who try their best to produce the best coffee.
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