Italian espresso extraction time powder standard Italian coffee bean formula sharing

When introducing coffee beans to guests, someone will ask, "can you use these beans to make espresso?" . When meeting such guests, the staff in front of the street often ponder and suggest that it is best not to use individual coffee to extract espresso. Through the sharing of the article, Qianjie tells you three reasons for saying this: first, the cost is high. As we all know, the price of individual coffee is much higher than that of Italian coffee beans. For example, the price of Yejiaxuefei coffee beans on the front street is generally about 88 yuan and half a pound, and Yega Xuefei is also known as the most cost-effective coffee beans. And Qianjie's boutique coffee beans cost 75 yuan a pound, using the Brazilian blending of Colombian coffee beans that are common in the knowledge market. Do you understand the difference between the two now? Some friends may not understand that before the cafe opens every day, the most common thing to do is to debug espresso. Even experienced barista friends have to go through two adjustments to extract good coffee, not to mention the new coffee shop. Cost control is very important. Even if the knowledge of non-commercial coffee is cooked at home, in pursuit of good flavor, it means wasting more money.

Second, unstable, the daily extraction parameters of coffee liquid extracted by single coffee with shallow roasting degree will be unstable. This has to do with all kinds of problems, it's okay if you extract light-roasted coffee for a long time, but suddenly switch from the usual very deep-roasted coffee beans to light-roasted coffee beans. We need to adjust a lot of parameters: grinding degree, powder quantity, extraction time and so on are all big changes and adjustments. Third, Crema is thin. Crema actually refers to the "oil" attached to the surface of espresso. In fact, this is a foam layer covering the surface of espresso, which is composed of countless carbon dioxide bubbles and contains a large number of volatile aroma substances. "Fat" is the bubble state maintained by melanoid drinking protein coated with carbon dioxide, which acts as a surfactant. Due to the uniqueness of "grease", many coffee industry insiders believe that the richness of "grease" will affect the pull flower. Therefore, if you are keen on milk coffee, and like the strong ornamental milk coffee, then the traditional fat-rich coffee beans will be more suitable for you. Shallow roasted coffee beans extract less "oil".

Individual coffee with a low roasting degree is not suitable for making espresso, so can espresso beans be hand-brewed? Yes, Qianjie thinks that any coffee bean can make hand-brewed coffee, as long as it meets your taste and needs. However, it should be noted that generally speaking, the flavor hierarchy of espresso coffee is much worse than that of ordinary coffee. First of all, because espresso is deeply roasted, it can drink the flavor of chocolate at most, and more often it will produce a bitter taste. The second point is that because most espresso beans are blended coffee, the main purpose of blending is to balance the flavor, so when it is used to make hand-brewed coffee, it will lose the sense of hierarchy that coffee should have.

The recipe for conscious blending of coffee beans is also a knowledge. Qianjie believes that the blending of coffee should also be adjusted and changed according to the season of coffee production, because new beans and old beans have different flavors. Qianjie Coffee will share the idea of blending coffee in Qianjie. The originality of coffee beans is the matching of coffee beans. In order to show respect for the intention of coffee beans, it is more appropriate to call it originality, but this change of name is different from Kong Yiji's "stealing" and "stealing". Before we talk about matching specific data, let's make some preparations, first of all, to understand the basic points of original blended coffee.

First: choose good quality coffee beans, which is very important. Because the use of poor quality coffee beans, of course, will greatly damage the flavor of coffee, even if the production of a very balanced coffee, but also can not make delicious coffee, the choice of good quality coffee beans, is the biggest point. In the case of warm sun boutique coffee used by street coffee stores, 70% of sherry beans and 30% of red cherry coffee. Even if it is sold as a single cup of coffee, both are very capable of fighting. But Qianjie pushed down the price in order to change the misconception that Italian coffee is low-quality coffee. With the aim of allowing everyone to drink delicious and special espresso.

Second: get rid of defective beans, mixed with defective beans, the taste will become worse. Therefore, we should not be stingy to get rid of the defective beans, it is better to be missing than rotten. What kind of worms have holes, abnormal development, shell without benevolence, all be picked out. Even if it is the basic matching of Qianjie, Qianjie will not be lenient in the process of selecting beans.

Third: understand the characteristics of coffee beans, if you do not know very much about the individual characteristics of the coffee beans to be blended, Qianjie thinks that it will be very difficult for you to make good coffee beans, because at this time, you are like a team administrator. You must know your members very well in order to do their best. In fact, the same is true with coffee beans. All kinds of coffee beans in your hand are your soldiers. You must first understand which are more acidic and which are more bitter. If you want to dilute the sour taste with an acidic mocha, it will only be counterproductive. Many people in the coffee circle will have a chain of disdain for Robusta coffee beans, but the front street will add Robusta coffee beans to the mountain mix of coffee beans. At this time, I want to understand the characteristics of robusta coffee beans. Robusta coffee beans are very mellow, very high in acidity. After deep baking, the bad flavor of Robusta coffee beans will be removed and the oil is extremely rich. Isn't this the perfect choice for commercial coffee in pursuit of "grease"? Not to mention the low price, adding a small amount of Robusta coffee beans is not a bad thing.

Fourth: understand the properties of coffee beans, to know that roasting degree has a great impact on coffee. The variety and planting environment of raw coffee beans are different, and the roasting will be different. But in general, most of the physical changes are related to the difference in baking time and baking degree. During the baking process, the density of raw beans decreases because the weight is reduced due to the expansion of the epidermis. After the raw bean water evaporates, the gas is not produced, and as the pressure increases, the originally compact cell tissue expands and makes a sound. Therefore, experienced baking can determine the degree of baking by sound. Qianjie Coffee is a small new roaster at the beginning of the store, but due to the increase in passenger flow, the increase in the variety of coffee beans and other reasons, a roaster with large cheeks has been built in Qingyuan area. Second, experienced bakers are also there to carefully bake coffee beans for everyone, and design a new baking plan when the new beans are sad. After cup testing, the baristas in the front street will use the best plan as a fixed baking plan.

Having said such Italian coffee beans, does anyone want to know the extraction of Italian coffee beans? In fact, there is a standard for everything, the extraction standard for espresso. Espresso is extracted from coffee powder with hot water of 90-95 degrees and pressure of 8-10. Espresso is extracted by using the gravity of water to dissolve the contents on the surface of coffee powder, while espresso is extracted by letting water penetrate the coffee cells in a short period of time under high temperature and high pressure. The time and quantity of coffee extraction is controlled at 25-35 seconds and the weight is between 22-44 grams.

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