Summary of espresso Espresso: how to make espresso with the thickest oil?

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Around the mid-1990s, there were a number of pioneers of Italian cafes in China.

The familiar is nothing more than Alomar Proole

And then there was La Crema, Norway Forest, CIA, and so on.

This batch of Italian coffee shops has a clear distinction from many Japanese cafes at that time

Although self-baked beans were not popular in China at the time

But the rich taste and aroma really give Chinese people accustomed to Japanese coffee another choice

Coupled with the smooth and easy entry after blending with fresh milk, the coffee consumption group has dropped significantly to young people

There are many secrets in the intervening 20 years

And the many memories of the change of dynasty

And the Starbucks that make or break it all...

Fortunately, however, there are many waves before and after the waves for China's coffee industry efforts continue

Let China achieve excellent results in international competitions these years

Congratulations-

Not much else to say…

Italian coffee is mainly the use of high-pressure short-term extraction of coffee liquid

There are many articles on the Internet and interviews that say "high temperature and high pressure" is a big fallacy

As described in previous chapters

Coffee extraction falls somewhere between 85 and 92.

Too high will easily have a bitter taste

This doesn't change because of high pressure.

That's why the first steam espresso machine was modified.

(Because the water has to be turned into steam and heated to 100 degrees to make coffee that is both bitter and free of grease)

"High pressure" is actually to shorten the time for water to pass through coffee powder

From Coffee Room 4-Grinding and Brewing Conditions

The relationship between brewing time and coffee powder thickness has already been mentioned

But under high pressure,

If it's pure, very fine coffee powder that's being passed through by high-pressure, high-velocity water

It is conceivable that coffee powder will be washed into a mess

To control this part,

There is also an additional "filling" action in the extraction process of espresso coffee_

1. Fill the ground coffee into a "filter"(mostly a 58mm or 52mm diameter metal perforated filter)

2. Scrape the coffee powder out of the filter

3. The coffee powder is pressed into a powder cake by applying a certain pressure to it by using a "pressure filler"

4. Place "Filter" in "Handle"

5. Turn the "handle" onto the "brewing head" and fix it

6. Turn on the switch to let hot water rush through the powder cake through high pressure

7. Coffee flows out of the guide below the handle and into the coffee cup

So that's the whole process of making espresso.

It seems simple...

In fact, the slight difference in each step will lead to a big difference in the final coffee extracted.

Espresso is all about amplifying all the flavors.

So the good will be magnified, the bad will be magnified.

differences are amplified--

From the fineness of the coffee powder,

In the world of espresso, grinding scales are no longer quantifiable in whole numbers of 1, 2, 3.

A grinder that grinds espresso coffee, and it has a turntable that doesn't have a grid.

It's like digital versus analog.

If the grid is digital, the espresso grinder is analog.

Maybe if you turn it a little bit, it will be different--

it is also worth mentioning

Whether the beans are fresh or freshly ground

can be easily judged by the state of espresso flow.

So it's important whether the coffee is fresh or freshly ground--

During the compaction process

The loose coffee powder will be compacted and compacted

It also means that the gap between the powder and the powder will narrow, and the flow path of the water will become smaller.

Water does not pass easily, which means that its pressure can be maintained

But the same flow path size, the same velocity,

It could be "very fine powder + light packing"

Or it could be "fine powder + heavy packing"

Although the flow rate is the same, the extraction degree is very different--

Therefore, when adjusting the taste, the scale and filling force must be considered at the same time!

Generally speaking, the pressure of the coffee machine is about 8--9 bar

Coffee can be extracted as long as the cake is not compacted to withstand pressures of 8- 9 bar.

In other words, it's also possible that the coffee won't flow--

As long as the powder is fine enough and the pressure is strong enough, it's possible.

Be especially careful at this time!

If the espresso doesn't flow or drips slowly,

Be careful that your hand gets squeezed by the pressure. You could get burned or break your handle.

Please pay special attention!

in addition

When filling, pay special attention to whether the surface of the powder cake is flat or skewed

Because high pressure water tends to flow to places where pressure can easily be vented.

So if you don't pack the cake surface flat

It's easy to cause water not to flow evenly through the cake

And extract coffee with uneven astringency and water--

Espresso extraction

About 1oz, that's about 28--30 c.c.

It flows slowly and slowly.

Its color brown with red called ochre red

It's sticky because it's rich in crema.

If you put it in a glass, you can see that espresso quickly separates.

The lower layer is a dark brown coffee liquid, and the upper layer is coffee crema with fine bubbles.

Crema dissipates over time.

Bubbles disappear and the oil melts into the coffee liquid

Generally, we call this time when crema has not dissipated the best time to drink

(Not necessarily so…)

To ration, use an ounce cup or a small electronic scale

Most home coffee machines should be able to set the flow rate

without

It depends on whether you measure it every time or feel it...

Another way to decide to stop extraction

either by experience or by color.

Usually during extraction

Crema's color will be lighter and lighter

From ochre at first to tan later

If it turns white ivory, stop.

Even a glass--

There's a situation where at first the flow rate is normal and beautiful

But the middle changes color so fast, it's like a faucet.

Then it's possible that there's a water hole around the powder cake.

resulting in a large amount of water passing through the water hole and forming an uneven extraction

It's best to stop as soon as possible.

If you've already extracted half a cup, you can at least drink some.

Otherwise, you'll only get water and over-extracted coffee--

Water holes may be caused by uneven filling

It is also possible that there is a gap between the cake and the filter due to knocking or other factors after the packing is completed

When high-pressure water comes, it flows to the big gap.

This is one of the most important things to watch out for when doing compression exercises!--

(The powder cake knocked out is very important-you can observe whether the extraction condition is uniform and good)

The espresso blockbuster a few years ago suggested a pattern

It's to separate the filter from the handle, fill the powder, and then put the handle back on.

reason is nothing more than

1. Easy packing

2. Handle and filter temperature

3. Not easy to clean

But in fact, these points are really visible

And temperature is not the truth

So use whatever you like--

Espresso has its own way of drinking--

Because the amount of espresso is small, the temperature is easily affected by the environment and quickly cools down

And cooling, in addition to temperature changes,

It also speeds up the dissipation of crema bubbles, causing a difference in taste.

To avoid this, most stores use espresso cups that are thick and preheated.

In fact, as long as you master the "quick drink" point, there is no problem with the choice of cups (of course, preheating is still necessary)

in Italy

It's all done right now, and then you kill it at the bar--

of course

You can drink it in one gulp or several gulps.

Just emphasize timing--