The golden rule of being a good Espresso

Espresso is an extraordinarily accurate coffee, and every step can be quantified. I think such rational coffee is also the reason why it can be quickly promoted and popular-after all, things that can be explained are always easier to learn and easier to use! Espresso's golden rule includes almost every detail of coffee, and I dare not say that I have completely eaten through the golden rule, let alone create my own rules, so let's start by making every cup of coffee step by step.

Hydraulic pressure

The water pressure of modern coffee machines is usually provided by water pumps, while older LAVA machines are provided by a large spring. So now all we have to do is simply adjust the pump. It is rarely disputed that the water pressure is generally best at 9 BAR.

Boiler pressure

The boiler pressure is related to the water temperature of coffee making and the impulse of steam. The higher the boiler pressure, the higher the water temperature and the greater the impulse of the steam; otherwise, the lower the water temperature, the smaller the steam. The boiler pressure is generally about 1 BAR, which seems to be more controversial, and the actual value varies greatly in the middle.

Water temperature

The water temperature varies according to the principle of different coffees, some are subject to boiler pressure, while others are more flexible and precise. Generally speaking, we want the water temperature to be between 90 and 92 degrees Celsius, but I personally think that the water temperature is a certain value that we can personalize.

Filling force

There are various styles of packing. In this world, almost no two people's packing will be the same. Generally speaking, if it is heavy pressure, the required pressure will be the pressure like 25kg/m2, but packing is indeed the freest parameter in the golden rule.

Grinding thickness

The thickness of grinding is related to climate, roasting degree of coffee beans, freshness, humidity, new and old bean grinders, etc., and even to the gender and height of baristas, so the degree of grinding is changing all the time. The only wrong degree of grinding is constant grinding.

Powder quantity

In most cases, we will use 7 to 8 grams of coffee powder for a single serving of Espresso, but not 15 to 16 grams for a double serving.

Extraction time

Although the golden rule clearly states that the extraction time is between 22 and 28 seconds, the extraction time is actually a comprehensive performance of packing pressure, powder content and grinding degree.

Extraction quantity

I will challenge every item of the golden rule, except for the amount of extraction, almost no one will change the amount of 30ml per serving and 60ml double, except for a few Italians who use a single serving of coffee powder to extract only 15ml of coffee liquid.

Coffee oil

The complexity of coffee grease can not be clearly explained by me in a few words. To put it simply, it requires a rich golden brown fat to make a good Espresso. I have never regarded the golden rule as the golden rule, but for beginners, it is really important to have a specific quantitative data.