BARISTA Professional Cooking Technology-- small details in Espresso production steps

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

Although the barista seems to make coffee very simple, as long as a few buttons, a cup of coffee is completed. In fact, even if you use an automatic espresso machine, there are still a lot of eyebrows and details, coffee expert Huang Yuyuan said to you.

In the cognition of coffee expert Huang Yuyuan, brewing and roasting are equally important to the birth of a good cup of coffee, the two are closely related, there is a good roasting, no good brewing is also useless, but if the roasting is slightly defective, through good brewing technology can strengthen the taste and avoid shortcomings. She has an interesting analogy. She said that brewing is like cosmetics in a woman's hand. When a woman who doesn't wear makeup is not eye-catching, she will be slightly beautiful after makeup, but if it is a girl like Lin Zhiling who is very beautiful even if she doesn't wear makeup, she will be more beautiful after makeup. Strengthening, strengthening and beautifying are the importance of good brewing technology.

Brewing is the process of extracting coffee oils, minerals and aromatic substances. How to make these substances dissolve evenly in water within the appropriate time is related to the quality of a cup of coffee. At present, there are many ways to brew coffee on the market. Now it is very popular to make coffee by hand. Topaz Yuan said that its coffee tastes clean. As for the common espresso, the flavor is strong, but because it is extracted by high pressure for a short time, the advantages and disadvantages of coffee will be amplified, which is the best way to test the roasting quality of coffee beans. As for corks that filter coffee powder through filter paper, the taste is somewhere in between.

Topaz coffee people

I have been in contact with coffee for more than ten years. Since my junior year and senior year, I have started to play roasting and brew coffee with simple equipment. After graduation, he officially started the business of importing coffee beans. So far, he has imported about 100 coffee beans from different countries and different manors. Recently she opened Fika Fika Café, a unique Nordic coffee flavor that resonates widely.

Step1. the bean grinding

Once the coffee beans are ground into powder, the aroma will be quickly distributed, so like Fika Fika Cafe to focus on the aroma of coffee, but also to grind immediately after brewing, but if it is brewed less heavy aroma of coffee beans, time is not so tight, so in Italy many will be ground in advance, after the Order directly fill the powder, out of the cup. Huang Yuyuan said that there are many "small molecular aromas" in coffee, which is the first smell we smell in the nasal cavity. If the powder is not brewed immediately after grinding, it will also be emitted into the air, forming a dilemma that can not be smelled.

Step2. powder filling

Put the ground coffee powder into the handle. In a Shot cup, the amount of powder is about 7-8 grams. Excessive powder should be removed by hand.

Step3. the tamping

Use Temperer to compact the loose coffee powder. The angle of the hand should be perpendicular to the coffee powder. The angle should not be skewed. If there is uneven condition, it is easy to extract uneven defects when brewing, especially when boiling Espresso.

Step4. Prepare the machine

Drain the first half of the hot water before brewing, and also use the drained hot water to preheat the cup.

Step5. brewing

After inserting the hand into the machine, the barista should have a high sensitivity to the flow rate of the machine brewing, the standard flow rate of Espresso is 22 to 28 seconds, usually based on 25 seconds, but mainly in a few seconds, depending on which flow rate coffee tastes best, which is tested. Topaz says she usually measures mass for 25 seconds before comparing faster and slower flow rates. The number of seconds is not certain, can not be blindly based on 25 seconds, to taste to do the final decision.

Step6. coffee completed

Because it is Double Espresso, the Espresso that comes out will have two shots, one Shot is usually 30c.c. After cooking, Topaz used to take a Shot Glass with each hand and pour it into the coffee cup together, in order to buy time. After a long time, the Crema (fat) in the upper layer of coffee would melt.