How to adjust the espresso recipe How to adjust the espresso recipe

If you want to take care of the quality of espresso, you need to adjust it every morning. Because coffee beans may not adapt to the existing extraction parameters with time, the extraction parameters of espresso must be adjusted according to the state of coffee beans.

Qianjie will confirm whether the extraction parameters of the day are consistent with the extraction parameters before opening every day. If the flavor of the extracted espresso is obviously different from that of yesterday, it needs to be adjusted. It usually starts with adjusting the degree of grinding.

If the espresso you extracted is too bitter, it may be because there is something wrong with your extraction scheme. Take a look at the advice in front of the street:

Powder quantity

Why talk about the amount of powder in the first place? Because this is an element with a relatively fixed value. How much coffee powder is filled depends on how much coffee powder can be contained in the powder bowl of the brewing handle. So how do you know how much coffee powder the coffee powder bowl can hold?

First, you can look for the model engraved on the coffee powder bowl and find out the details of the model on the official website. Second, there is a circle of concave loop inside the coffee powder bowl. after filling and pressing, the surface of coffee pressed powder represents "reasonable capacity" within the range of the loop. If you fill the coffee pressed powder above the ring line, then you may not even be able to buckle the handle on the brewing head, if it is lower than the ring line, it may cause the powder to tumble during brewing, resulting in an unpleasant flavor.

For example, if Qianjie chooses to fill 19 grams of coffee powder as the standard, then each extraction should keep 19 grams of coffee powder (accurate to 0.1 grams).

Liquid output

That is, how many grams of espresso liquid is extracted. In the case of determining the amount of powder, the ratio of powder to liquid is derived from the amount of liquid. In the past, volume measurements were used to make espresso (milliliters or ounces), but weighing measurements (grams) are now widely used in order to be more accurate because the volume and weight of oil are not equal.

For example, 19 grams of coffee powder extracted 38 grams of espresso, with a powder-to-liquid ratio of 1:2. The proportion is not absolute, it depends on the original flavor. If you extract more coffee, the coffee will appear thinner and more bitter. If you extract less coffee, the coffee will appear to be sticky, full-bodied, more concentrated and incomplete.

In the past, some people have observed the color changes of the oil to determine the amount of liquid. Espresso is dark brown and relatively rich when it comes out of the liquid, and as time goes by, the color changes to golden yellow, and then to light yellow. Generally, the whitening of the oil extraction means the need to end the extraction.

time

This is a very important element in espresso extraction. A factor called "velocity" is derived here. Generally speaking, the extraction time of espresso is between 20 and 30 seconds, while that of Qianjie is more like 25 to 30 seconds. In the case of determining the amount of powder and liquid output, the less the time is, the faster the flow rate is. If the extraction time is less than 20 seconds, there may be insufficient extraction, acidity and thin taste. If the longer the time is, the slower the flow rate is, and if the extraction time is longer than 30 seconds, there may be excessive extraction, scorched bitterness and sticky taste.

Similarly, in the case of determining the amount of powder and liquid output, the extraction time can only be changed by adjusting the grinding degree of coffee, which leads to the key to the adjustment of Italian formula-grinding degree. If the coffee powder is thickened, the extraction time will be shortened and refined, and the extraction time will be prolonged.

Therefore, when adjusting espresso, nothing more than changing the amount of powder, liquid output, time of these three elements. (idea: determine powder quantity → and then pre-determine liquid quantity 1:2, preset extraction time interval → tasting feedback → by adjusting grinding degree changing time → to reach preset tasting → if there is still a trace of deficiency in tasting →, you can continue to taste qualified → records by adjusting grinding degree or changing powder-to-liquid ratio →)

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