What is the reason why the flow rate of espresso is normal but not delicious?

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Many baristas spend a lot of time every morning adjusting the bean grinder. After making coffee every day, they will carefully remove the residue in the coffee handle and clean up the powder in the channel of the bean grinder, so that every step of the production is accurate. At this time, baristas usually think that the extracted coffee must be the taste they want, because all the preparations are perfect in terms of cleaning, flow rate and scale.

But-- have you ever encountered that when you have done all the preparation details, even if the flow rate and scale are normal, the coffee you make is still insipid, may have a strong smell of water, or lack aroma? at this time, there must be thousands of dirty words in your heart, but you don't know what went wrong.

Is it deja vu? Has the same thing happened to you?

Do you know why? Do you know how long your coffee beans have been roasted? How long have you had it? How long do you wake up in the bean warehouse?

Maybe all your steps before extraction are correct, but you are only part of the "perfect" part.

I've been in the same situation, so I know exactly what effect expired and spoiled coffee beans will have on coffee. If you want to be a barista who is proficient in coffee extraction, then you must understand all the factors that can affect coffee when making coffee and how to solve problems.

Ideally, espresso flows out of the coffee machine with slow flow rate, delicate and thick texture, golden color, full aroma, balanced taste and smooth taste. The perfect coffee can bring you the ultimate sensory enjoyment without adding anything, and the pleasant aroma and aftertaste will linger in your mouth for a long time.

If you want to make this ideal extraction for a good cup of espresso, you should pay attention to the following aspects:-whether the coffee beans are fresh enough, whether the bean cultivation period is enough, whether the awakening time is appropriate, the grinding thickness is right, the powder quantity is right, the pre-soaking is appropriate, the extraction pressure is moderate, of course, in addition to the above small factors will affect the extraction of coffee. We have summarized four hard factors that objectively affect coffee, and then briefly introduce to you: first, a good coffee machine can provide you with the right water temperature and pressure, and can maintain a stable taste during continuous production, which is why our own coffee shop uses the slayer coffee machine. When we check the coffee machine, we should pay attention to the following factors: 1. Water temperature: the water temperature should be stable for a long time, keeping it between 88-95 ℃.

two。 Water pressure: the water pressure of coffee extraction should be between 8.5 and 9.5 Pa. Pressure is the key to the extraction of perfect oil, which is the essence of coffee aroma.

3. Boiler pressure: boiler pressure determines the size of steam. If the quality of the milk is not high, then you should first test the boiler pressure. The coffee machine is generally equipped with a pressure gauge, and the boiler pressure is generally between 1 and 1.5bar.

Second, grinding high-quality Italian bean grinder is the key to making perfect coffee. The professional Italian bean grinder can grind more evenly and reduce the residual powder in the channel. Many beginners who are new to coffee often ignore the importance of grinding. In my opinion, the importance of the bean grinder is far more than the coffee machine. The grinding of coffee powder must be accurate and fit with the coffee machine. Therefore, qualified friends in the choice of bean grinder, in the range of economic capacity, can try to choose a good bean mill to choose a good bean mill.

Third, coffee beans affect the main factors of coffee beans are as follows: 1. Origin: is it a single product or a mix? Blending is made from a mixture of multi-origin coffee, which has a thicker taste and richer flavor, and is more suitable for making milk-based coffee. Raw bean treatment: washing treatment or sun treatment; 3. Freshness: the best flavor supervision period of Italian coffee beans can be up to 8 weeks from the roasting date, while the ground coffee powder can only maintain freshness for up to 3 minutes. Roasting: the degree of roasting will directly affect the taste of coffee, while the roasting curve will affect the sweetness and flavor development of the whole cup of coffee. Storage: light, heat and humidity are the greatest enemies of coffee; 6. Bean cultivation period: not the fresher the coffee beans, the better. Generally speaking, the coffee produced by our store will be stored in a cool and dry place for at least 2 weeks before use. Fresh coffee beans will release a lot of carbon dioxide. If these gases are not extracted after discharge, they will produce more smells in the mouth; 7. Wake-up period: after two weeks of coffee beans, I will not use them immediately after opening them. I usually leave them open for 0.5-3 hours before starting to use them, so that oxygen can awaken the flavor of coffee beans. Of course, if it is for family use, it is best to wake up as many coffee beans as you need.

4. Barista 1. Powder: coffee must be ground and made right now, and the right amount of powder should be produced each time. If the coffee powder is kept for more than 30 seconds, do not use it again.

two。 Cloth powder: before pressing the powder, use the cloth powder to ensure that the coffee powder is evenly distributed in the powder bowl.

3. Pressing powder: the strength of the pressing powder should be uniform, and the pressed powder should be pressed tightly and smoothly.

4. Extraction time: the extraction time for two cups of 30ml coffee should be between 20 and 30 seconds.

5. External environment: the external humidity and temperature will constantly change within a day. Since coffee powder absorbs water easily, it is necessary to timely adjust the thickness of grinding to ensure the correct extraction time. Temperature is equally important, do not expose coffee powder to high temperatures.

6. Coffee cup: the coffee cup must be preheated, the wall of the cup should be thick enough and the heat preservation should be strong.

Making espresso is an accurate science. Because there are so many variables that affect extraction, it is very rare to get a perfect cup of espresso. This article only details some of the common Italian extraction variables, in fact, there are more things that can affect espresso, do not intend to go too deep, after all, this article is intended to give some novice baristas and family baristas reference coffee-making methods. The flow rate is certainly a way to confirm whether the coffee is extracted correctly, but sometimes I think that when we extract, we should not rely too much on observing the flow rate, and it is more important to try the taste in our cup than what. After all, as a coffee maker, drinking is much more important than being able to do it.