Italian espresso extraction time powder liquid proportion standard reference production Espresso coffee process step production principle

Although most people come to Qianjie to drink hand-brewed coffee, there are also many people who are willing to drink Italian coffee. Espresso is known to be the basis for all kinds of coffee drinks-latte, cappuccino, macao white, mocha, etc. Espresso, as foreigners call it, also has higher caffeine per unit volume than most coffee drinks. Espresso coffee is extracted by espresso machines, which force hot water (usually around 92 degrees Celsius) under high pressure to make it through a finely ground, compacted layer of coffee. The liquid produced by extracting the solids and dissolving the ingredients in the process is called espresso. Espresso is the origin of all coffee drinks, but it is also a coffee drink in itself. Most people also compare espresso coffee as a representative of Italian coffee to American coffee. What is the difference between Italian coffee and American coffee?

American coffee is made in two ways. One is made with an American-style coffee drip machine and the other is made with conscious espresso and water. The difference can be explained by the history of American coffee. American drip filters were first popular in every household in the United States. Americans were used to the coffee taste made by drip filters-coffee taste light, taste thin, water strong. During World War II, American officers in Europe to drink coffee is basically espresso, strong taste stimulation. So in order to simulate the flavor of drip coffee, they add water to the espresso liquid, so that the coffee flavor will be much softer and very good to eat. Since no other country in Europe would drink coffee like this at that time, this coffee was called "American coffee". In fact, behind this name, there was a satirical meaning, which made the locals laugh at Americans who could not drink espresso coffee. The French even called "American coffee" as "sock coffee" behind it, which was used to describe the bad taste of American coffee.

Front Street Coffee's American coffee is actually espresso with water, and most cafes on the market are made in this way. Generally speaking, the water-to-liquid ratio of American coffee is 1:4-1:9, and different cafes will have different standards. Front Street's hot Americano has a 1:4.5 ratio of water to liquid coffee, which is a combination of warm sun blend characteristics and the size of the cup produced in the store. The ratio of iced American water to coffee in Front Street is almost 1:9. Because it is a blend of Italian coffee beans made in stores, unlike other coffee shops that pursue the flavor of nuts, the American style of Front Street Coffee will have a strong aroma, rich coffee fat, overall mellow, taste is biased towards cream texture, chocolate has a long tail. Ice Americana is cooler than hot Americana. The flavor of coffee drinks made with different Italian coffee beans is different. Front Street has designed four kinds of Italian coffee beans for various needs: boutique blending, commercial blending, basic blending and warm yang blending.

Brazil, Colombia, Yunnan coffee beans and other commonly used beans suitable for Italian coffee are used for basic blending, so as to obtain better coffee flavor and taste at lower cost. For coffee shops seeking rich fats, Front Street Commercial Blends added 10% Robusta beans to improve overall body and flavor. Nutty flavor outstanding, chocolate flavor with milk sweet, very perfect. The boutique blend uses Brazilian and Colombia Arabica beans. All-American Arabica can show a cleaner taste of coffee, while the flavor of these two regions is nutty and chocolate, which is very suitable for Italian coffee production.

Sunflower warm sun coffee beans are a new attempt by Qianjie in 2019. At that time, the concept of fine (single product) coffee was popular, and there were also many SOEs with flavor as selling points. However, Qianjie intends to mix high-quality single product beans, and the coffee beans with flavor as the main purpose are mixed. It is best for Qianjie to use 30% Yejia Sherry Red Cherry and 70% Honduran Shirley as the formula of sunflower warm sun coffee beans. The rich vanilla cream and fermented wine attracted a large audience.

Generally speaking, espresso extraction has certain standards. Depending on the bowl, the weight of coffee powder is generally between 23-22 grams. Make sure the weight of coffee powder is the amount you want, because miss by a mile. The most common brew ratio is twice that of ground coffee, which means that if you have 18 grams of ground coffee, you'd better extract 36 grams of liquid espresso. Of course, this standard can also change according to the different needs of the store. Front Street espresso is 35 grams of coffee extracted from 20 grams of powder. Here, we need to remind everyone that the weight of liquid coffee is preferably 1-3 times that of dry coffee powder, and the commonly used is 2 times.

The brewing time is from the start of the key to the end of the extraction, and the time used is usually between 25 and 35 seconds. If the extraction time is longer or shorter than you expect, the biggest reason is the grinding of coffee, then you can adjust it according to your own needs and optimize the extraction parameters.

Generally speaking, rapid extraction will make coffee acidity outstanding, sweet reduction. A slower extraction gives coffee a bitter, dull flavor.

The most direct way to judge whether espresso is good is to taste it. Taste is a good way to judge espresso quality. But because the method of judging espresso by taste is normal for beans is too competent, some visionary baristas and roasters use refractometers to measure total dissolved solids (TDS) in espresso. The TDS measurement enabled them to determine accurate brew intensity and extraction percentages and correlate their preferred brew parameters with digital data. Measuring TDS also means that we can calculate the extraction percentage using the following formula:

(%TDS x brewed coffee weight) /coffee powder weight = extraction percentage

Many coffee lovers come to the front street to admire the barista who operates the coffee machine at the bar and wonder how to operate the seemingly complicated coffee machine. In fact, baristas master the detailed steps of espresso making, as for how coffee machines work, most baristas do not know. So today, Qianjie will introduce you to the detailed production process of Italian coffee! Take the normal operation process of Qianjie Coffee as an example:

Step 1: Wipe the powder bowl to ensure that the coffee powder bowl is dry and free of water.

Step 2: Weigh the coffee powder, use the electronic scale to weigh the right amount of coffee powder, and control the error within 0.1 g.

Step 3: Powder

Step 4: Powder pressing

Step 5: Tap the handle

Step 6: Key extraction

Step 7: Knock down the powder handle and clean the brewing head.

Qianjie espresso extraction scheme recommended: powder 20g, extract coffee 40g, time 30 seconds

And that's it, an espresso is done. If you want to make any other coffee drink, it's just sugar and milk. Iced coffee is relatively easy to make, which is to add hot espresso to cold milk. As for the hot milk coffee, you have to use the steam stick on the coffee machine. On how to make milk foam, Qianjie Coffee also has a special article for teaching. If necessary, you can find it by yourself. It is worth mentioning that many coffee chain brands now use fully automatic coffee machines, and their operation is even simpler, just press the button.

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