Italian espresso extraction course the adjustment of water ratio parameters of Italian espresso powder

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Friends who have been to the Qianjie coffee shop to drink espresso know that the Italian beans in Qianjie have the smell of whisky, and the little friends who have drunk will give a thumbs up and say yes!

The history of espresso espresso

In 1901, the world's first espresso machine was born with the industrial revolution in Europe. But espresso at that time was different from what it is now, because the machine production process at that time was backward than today, and the extraction time and pressure were completely undesirable today, because its extraction pressure was only 1.5bar, so espresso at the beginning of the 20th century did not have rich oil, and the extraction time was as long as 45 seconds, so the original espresso tasted a bit like today's dripping coffee.

Italian coffee consumption declined between the 1930s and 1940s, but that didn't stop the improvement of espresso technology. In 1947, a manually pressurized espresso machine was developed to extract more grease and gum. It was also from this time that oil became the soul of espresso. In 1961, Pegasus launched the now world-famous commercial espresso machine Faema E61, which was later called "the father of the modern espresso machine". The E61 is the first semi-automatic espresso machine.

How do you make espresso?

The front street uses Pegasus E98 espresso. The extraction parameters are as follows:

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Ratio of powder to water: 1. 7: 1. 1: 2.

Powder content: 12g (single espresso) 20g (double espresso)

Extraction concentration: 20ml (single part) 40ml (double part)

①, dry the powder bowl.

② turned on the coffee bean grinder and let the coffee powder fall into the powder bowl.

③ cloth powder

④ pressing powder

⑤ buckled the powder bowl on the head and began to extract.

Although the process of making espresso seems simple, it is very knowledgeable. There are several factors that can greatly affect the taste of an espresso.

[water pressure]

Qianjie Coffee has mentioned the principles involved in extracting a cup of espresso in many articles about espresso. The ideal water pressure of espresso is generally 9 BAR, which is also recognized by all. If the water pressure is not enough, it will lead to the lack of oil in the espresso extract. Oil is the soul of espresso and has an irreplaceable position.

[water temperature]

Friends who often read Qianjie coffee articles are not difficult to notice that Qianjie attaches great importance to the water temperature when brewing coffee. For example, for deep-roasted coffee beans, the front street will use a water temperature of 86 °C ~ 88 °C; for shallow roasted coffee beans, the front street will use a water temperature of 90 °C ~ 93 °C. For espresso, many baristas agree that the water temperature is between 90 °C and 92 °C. However, each barista can make flexible adjustments according to his own understanding and needs, and can make his own espresso with his own hands.

[powder quantity]

The amount of fine coffee powder should be determined according to the size of the powder bowl. The reasonable capacity of the powder bowl size of Qianjie coffee is 20 grams. If the amount of powder is less, the extraction time is too short, it is easy to cause insufficient extraction and incomplete coffee flavor; if the amount of powder is too much, the powder bowl may not be able to hold, even if it is installed, after the powder is compacted, the gap between the particles is too narrow, the speed of water outflow becomes slower, and the extraction time is easily elongated, resulting in excessive extraction, which may lead to bitter taste.

[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. Because we use a constant pressure powder hammer, the powder pressing strength is basically the same.

[extraction time]

The extraction time of the gold rule is set to be between 25 and 28 seconds, but the extraction time is affected by three factors: filling pressure, powder quantity and grinding degree, which needs to be adjusted by baristas to achieve the ideal extraction time.

[extraction amount]

For example, 20 grams of coffee powder extracted 40 grams of espresso, the ratio of powder to liquid was 1:2. But this proportion is not absolute, it can be determined according to the desired flavor. If you extract more coffee, the coffee will appear thinner and the bitterness will be more obvious. At the same time, if less coffee liquid is extracted, the taste of the coffee liquid is thicker, the flavor is more concentrated, but not complete. Lungo, espresso and espresso are a good comparison.

[degree of grinding]

The degree of grinding suitable for making espresso is changing all the time, and the thickness of the degree of grinding needs to be adjusted every day according to climate, roasting degree of coffee beans, freshness, humidity, new and old bean grinders and many other reasons.

Before opening, the baristas of Qianjie Coffee Store will adjust the extraction parameters according to the situation of the day, so that everyone can taste a cup of coffee with good flavor.

The espresso in the front street coffee shop has a strong whisky aroma because the store uses sunflowers with beans.

Qianjie coffee sunflower warm sun

Producing area: Honduras & Ethiopia

Varieties: Kaddura, Kaduai, native species

Treatment: washing and insolation

Qianjie Coffee is a sunflower made of 70% Honduran sherry and 30% sun-red cherries. Among them, 70% of the Honduran Shirley brings vanilla, cream, chocolate and whisky to the coffee, while 30% of the sun-tanned cherries bring berry-like acidity to the coffee, highlighting the sweetness of the milk.

Espresso can not only make milk coffee, but also add water to make American coffee, or you can drink it directly.

Normally, espresso is produced with ice water. Before drinking espresso, take a mouthful of ice water to rinse your mouth and clean your mouth to feel espresso better.

However, because the flavor of espresso is too strong, few people can accept it. Putting aside milk and adding water to make American coffee will make it easier to accept its taste.

American coffee, on the other hand, pours espresso into the water, usually in a ratio between 1:6 and 1:8. American coffee is simple, convenient and fast, but American coffee is the most test of baristas' technology of extracting espresso and the quality of Italian beans.

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