What is espresso? Suggestion on the proportion range of parameters related to espresso espresso

For those of you who have had espresso, you will be familiar with Espresso, because it is hidden in our common coffee, such as American coffee, latte, mocha and so on. Espresso is used as the base. Let's talk about what Espresso is on the front street.

What does Espresso mean?

Espresso refers to the coffee liquid extracted quickly by a pressurized Italian coffee machine with a layer of golden foam floating on the surface. Espresso means express, which means "fast". It also means to cook it now and drink it as soon as possible. Espresso has just been made, with a layer of golden foam on it, which is Espresso's unique "crema", which enriches the aroma and layer of coffee. The lower layer of pure black coffee liquid condenses a variety of flavors, strong and full-bodied taste.

Espresso is not included in the menu of the store in front of the street, but many friends will take the initiative to order "give me a glass of Espresso". That's because we usually drink American, latte and mocha coffee. They are all based on a delicious Espresso and made with water, milk or other accessories. So the quality of Espresso largely determines the production of all kinds of espresso in a store, and a standard Espresso is the soul of espresso.

What conditions do you need to make Espresso?

According to the standard of the Fine Coffee Association SCA, use 7-9 grams (double: 14-18 grams) of coffee powder to extract 25-35 grams of coffee in 20-30 seconds, the extraction pressure is 9-10bar, and the water temperature is 90-96 ℃. Each coffee shop will adjust up and down according to the coffee beans and equipment used. The extraction of Espresso requires four key factors: high pressure, high temperature, rapid extraction and grinding of fine coffee powder.

1. high pressure

Italian coffee machine by increasing pressure to quickly extract coffee soluble substances, is the biggest difference from other coffee extraction methods. Coffee powder can be extracted into rich and mellow Espresso coffee liquid in 20 to 30 seconds, so great pressure must be used to force hot water to quickly penetrate the coffee powder and complete the extraction. The general commercial espresso opportunity has 9: 10 atmospheric pressure, and the coffee machine used in Qianjie stores can be adjusted to a maximum pressure of 11 atmospheric pressure.

two。 High temperature

To extract the rich aroma of coffee, you need hot water, which usually requires a stable water temperature of more than 90 ℃. The hot water temperature of the coffee maker in Qianjie store is maintained at 94 ℃.

3. Rapid extraction

As mentioned in the article on Qianjie, the word Espresso comes from Italian, meaning "fast", so rapid extraction is one of its features. The extraction time is usually limited to 20-35 seconds, because coffee usually tastes thin within 20 seconds, while more than 35 seconds is easy to be extracted and bitter. The concentration of Qianjie is mostly within the range of 28 to 30 seconds.

4. Fine grinding

Due to the short extraction time, in order to extract the aroma of coffee completely, it is necessary to grind the coffee powder finer and evenly, that is, a special electric bean grinder for Italian coffee extraction is needed.

How to extract a good cup of Espresso?

With the popularity of boutique coffee, many friends have come to ask Qianjie how to make espresso at home. A good cup of espresso is inseparable from a high-quality Espresso. Qianjie takes store products as an example to briefly describe the extraction process of Espresso.

The freshness of coffee

A cup of golden brown coffee fat (Crema) is the right signal for Espresso to make, which is the result of the distribution of carbon dioxide and various gases in fresh coffee beans in the water under high pressure. It is impossible to extract Espresso with perfect oil from coffee beans that have been stored for more than two years, so Qianjie recommends freshly roasted coffee beans and proper cultivation. Coffee beans shipped in front of the street will be confirmed to be freshly roasted within 5 days, so that they are still fresh when they are received. Coffee beans need a period of exhaust after roasting, and since most Italian coffee beans are roasted in medium and deep depth, it takes 7 to 10 days to emit carbon dioxide. Good coffee beans are not only full of aroma, but also more stable in extraction.

Extraction parameters

The front street uses the capacity of a double powder bowl, which is about 18 to 20 grams, and 20 grams of coffee powder is used when it is produced in front street. Usually, the ratio of coffee powder to liquid coffee will be 1: 1.5: 1: 2.5, and the extraction ratio on the front street is 1:2, that is, 20 grams of coffee powder. 40 grams of coffee liquid will be extracted. The time is related to the flow rate of coffee powder, and the duration of a single extraction is usually controlled at 20-35 seconds, because coffee usually tastes thin within 20 seconds, while more than 35 seconds is easy to be extracted and bitter. The concentration of Qianjie is mostly within the range of 28 to 30 seconds.

Extraction details

Before extraction, you need to dry the powder bowl, turn on the bean grinder, grind out the amount of double coffee powder, and place it on an electronic scale to increase or decrease the weight of 20 grams. Then use the cloth powder machine to smooth the coffee powder, press the powder down vertically, and fill the coffee pressed powder tightly to ensure that the coffee extraction is more stable.

Then turn on the extraction switch and wet the head for 1 / 2 seconds, while taking away the coffee grounds stuck on it. Place an electronic scale under the cup connected to Espresso, return the weight to 0, and place it under the boiling head during extraction.

Gently buckle the handle to the boiling head and start pulling down the extraction switch. Observe the change of the extract, when the electronic scale shows that the coffee extract is 40 grams, the time is about 30 seconds, pull the extraction switch. The brewing parameters will change subtly according to the daily air humidity and the state of coffee beans, so it is necessary to adjust the amount of coffee powder, scale and the amount of coffee liquid extraction.

Finally, prepare a cup with 50ml capacity, pour the Espresso into the cup and start to enjoy.

The smell of Espresso

The taste and taste of coffee is based on the coffee beans used. For example, the Espresso produced by Qianjie stores uses Qianjie sunflower sunflower mix. Honduran Shirley fermented in a whisky barrel and sunlit Ethiopian red cherries are spliced at 7:3. Espresso extracted is rich in oil, whisky is very obvious, the entrance is vanilla biscuits, berry acidity, solid flavor, drink the whole mouth filled with a variety of aromas. With this Espresso as the base, we can dilute it with water, that is, American coffee, full of fragrance, and latte with milk, showing the sweetness and delicacy of chocolate and cream. The rich aroma of this warm sun blend coffee in Qianjie has also been praised by many friends.

In addition, there are three kinds of Italian coffee beans with high performance and price on the Qianjie bean list, and the extracted Espresso is mellow and solid with nut, cocoa, chocolate and caramel flavor. Crema is dense and rich, and the latte with milk is sweet and delicious.

1. Qianjie Coffee-Fine mixed Coffee beans:

Colombian washed coffee beans (30%) + Brazilian half-sun coffee beans (70%), with nutty, dark chocolate and caramel flavors.

two。 Front Street Coffee-Commercial blending of Coffee beans:

Robusta washed coffee beans (10%) + Colombian washed coffee beans (30%) + Brazilian half-sun coffee (60%), with nutty, cocoa and caramel flavors.

3. Qianjie Coffee-basic mix of coffee beans:

Yunnan washed small coffee beans (30%) + Brazilian half-sun coffee beans (70%), with soft fruit acid, caramel and nutty flavor.

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