How to make espresso high quality and stable? Try this method.
Why do qualified cafes always ensure that the quality of coffee is stable and delicious no matter when it is tasted? Is it because the barista is skilled? Or is it because of the good humidity in the cafe? Actually, neither! Because every time the coffee is extracted accurately.
What is coffee extraction?
Coffee extraction is to extract the most balanced and essential taste of coffee. In principle, if the extraction is too fast or the time is too short, the coffee will not be extracted enough, the taste will be thin and the taste will be sour; if it is too slow or too long, the coffee will be over-extracted, bitter and metallic.
For each type of coffee or blend of coffee, we should find the best balance to optimize the sweetness, balance and acidity of the coffee.
What's the point of the recipe?
You can't taste every cup of coffee, so the formula can help you calibrate better.
To develop a coffee recipe, you need to measure three sets of data:
1. The coffee powder in the filter bowl is heavy
two。 Total liquid weight of coffee after extraction
3. Total extraction time
Here are some examples that I have prepared for you:
20g coffee powder
40g coffee liquid
25-30 seconds extraction time
Whenever I come into contact with a new variety of coffee, I will take it as a basis and adjust it according to the actual situation.
Doesn't the traditional "30ml" rule work?
It's not that it won't work, but it's not accurate enough. As the amount of coffee oil will be affected by coffee freshness and other factors, the volume of coffee with different roasting dates will be slightly different, and after standing for a period of time, the oil will slowly dissipate, affecting your judgment of the volume, and the weight can perfectly avoid the above errors.
How to develop the formula?
1. Prepare an electronic scale
2. when brewing coffee, the powder weight and liquid total weight are measured by electronic scale, and the extraction time is recorded at the same time.
3. Taste the coffee
4. If the taste is good, record the relevant data
5. Ask your team to refer to these data when making coffee later.
6. Test whether they can work out a better formula
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