Why make espresso recipes? How many ml of espresso coffee is best?

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Why does the coffee shop always ensure that the quality of coffee is stable and delicious whenever it is tasted? Is it because the barista is skilled? Or is it because of the good humidity in the coffee shop? Actually, neither! Because every time the coffee is extracted accurately! Coffee extraction is a rigorous science, and many people are unpredictable about it. Today, let's discuss the topic of coffee extraction.

What is coffee extraction?

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?

Prepare an electronic scale

When brewing coffee, the weight of powder and liquid are measured by electronic scale, and the extraction time is recorded at the same time.

Taste the coffee

If it tastes good, record the data.

Ask your team to refer to these data when making coffee later.

To test whether they can come up with a better formula.

Author

Peaberrys Coffee