[experiment] the difference between hot handle and warm handle when making Italian concentration

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Coffee beans are most afraid of humidity, temperature, light, oxygen and other factors. In order to facilitate daily use, we will supply beans to the bean warehouse in the morning. In order to ensure the quality of the next day's products, we will start to test the concentrated quality soon after opening the store and start debugging. However, this process is generally operated in the morning. In summer, the morning weather is not as hot as noon, and the outdoor sun's illumination intensity is not as strong as noon. If the store is located near the roadside with sufficient sunshine, the coffee beans in the bean warehouse will be affected by the temperature difference between morning and noon due to sunlight and other reasons. The coffee beans have not been completely dehydrated after baking. In fact, the baked beans still retain 1%~1.2% moisture. And residual about 7.9% fat, in addition to this, beans also contain protein and carbonic acid compounds and other ingredients. Therefore, the influence of environment on coffee beans at different times will also affect extraction. Every time the temperature rises, the coffee oxidizes faster.

In the morning, when the machine reaches a certain stable state, it starts to be ground. If it is a store that mainly produces single products, or the Italian production volume is not high, the handle may often be hung in the first half hour of brewing. In this case, the handle temperature must be higher than that when you grind in the morning. At this time, this unnoticed problem also affects the extraction.

A lot of details are enough to make a little impact on the extraction of a cup of concentrate, a little impact can change the taste. So barista regular detection regulation is very critical. Sometimes once or twice, sometimes two or three times...

Let's look at how these factors have changed:

After more than 9:00 in the morning, there was a cup in the middle, but between 13:00 and 13:40, the time was not touched by the machine, and the time when the handle was buckled on the brewing head was 40 minutes.

Let's look at the results of the extraction:

a. Room temperature 26℃

The effect of morning conditioning is balanced taste

Ratio of water to powder:20g powder to 38g liquid

b. Room temperature 30℃

Time: 13:40 p.m.

Ratio of water to powder:20g powder to 36g liquid

The handle buckles at the brewing head after 40 minutes of insulation and the concentrate is:

Concentrated taste, high sweetness

Flavor caramel, nuts

The aftertaste is dry, involved, bitter

Because there is no water for 40 minutes, the temperature of the brewing head will be relatively high at this time, and so will the water. Therefore, when the water is released, it will also be more than other times

c. Room temperature 30℃

Cool the handle temperature from very hot (the handle temperature was about 80℃ at that time) to warm when touched with clean drinking water.

Water powder ratio:20g powder extract liquid 38g

Full taste, smooth acidity.

Bitter to weaker than sweet

lasting aftertaste

From the taste we can see a clear process of change, from equilibrium-bitter-lasting aftertaste. In view of these two problems, it is easy to extract too much. Change the handle temperature to reduce bitterness, improve aftertaste, reduce extraction effect, sour prominent without irritation, smooth and full taste. The idea also comes from seeing others doing it and seeing it with definite effect.

The only thing I have to remind you about is that the handle has to keep a little temperature.

Otherwise, the coffee will be cold, and there may be insufficient extraction, and the liquid will be sour and bitter due to the low temperature.

In general, many factors can affect the outcome, and there are many ways you can change the outcome.