What should be paid attention to in the process of making espresso? How can soe espresso taste good?

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introduction

Espresso making is the most basic skill of every barista. It seemed easy to operate, but it made many novice baristas crazy. In addition to extraction time, pressure, water temperature, grinding degree and powder/water ratio, small details of operation can also affect the performance of espresso coffee. In this article, I will share the small details that need to be paid attention to when extracting espresso coffee as a barista.

| The amount of beans in the coffee bin

When the coffee bean bin is in a full state, the coffee beans will be in a state of compression during grinding, and the coffee powder will become finer at this time; on the contrary, if the amount of beans in the bean bin is too small, the coffee beans have enough space to form a "bounce" state during grinding, and the coffee powder will become coarse or uneven. Therefore, Qianjie suggested that the coffee beans in the espresso bean warehouse should be kept in 2/3 state as far as possible, and the lowest state should not be lower than 1/3.

| Residue from the mill

Whether it is the powder outlet or the powder bin, if the time difference from the last grinding is too long, the coffee powder flavor in the powder outlet channel/powder bin is already left. When the new powder is mixed with the old powder, the coffee will have uneven flavor and severe bitter taste.

Therefore, if the grinder has not been used for more than 15 minutes, it is necessary to use a tool to empty the coffee powder in the channel, or start the grinder, so that the subsequent coffee powder pushes out the previous coffee powder and then dumps it, and then grinds and receives the powder again.

| The temperature of the powder bowl

The high temperature powder bowl will accelerate the aroma of the coffee powder, so when the handle is in the "rest" state, it does not need to be buckled on the brewing head, and it can be placed at room temperature.

| Dry powder bowl

If you use a powder bowl with water stains, you will wet a small part of the coffee powder. These wet coffee grounds cause uneven extraction. Therefore, when connecting powder, you need to dry the powder bowl and the surrounding area.

| Dry powder hammer

Pressing powder with a powder hammer with water stains will touch a small part of coffee powder, resulting in uneven surface of powder cake, resulting in uneven extraction.

| Powder distribution and pressing

Powder distribution is to break up the coffee powder caked by static electricity generated during grinding, and to distribute the coffee powder evenly in the powder bowl. Qianjie recommends using powder distributor for this step.

To press powder, put the handle of the powder hammer in the palm position, swing the wrist straight, keep the whole powder hammer horizontal, and then gently press down. After flattening we can observe whether the powder cake appears on both sides of the inconsistency. When the powder cake is inconsistent, it is recommended to break up the powder cake, re-distribute the powder and re-press the powder. If the powder cake is modified by secondary extrusion, it is easy to cause layering of the powder cake.

| Do not tap the handle after pressing powder

Some baristas saw some floating powder on the surface of the powder cake after pressing the powder, and wanted to evenly distribute the floating powder by tapping the handle. DAMA DAMA (NO!)

Knocking the handle will cause cracks between the powder cake and the powder bowl to form a channel effect resulting in uneven extraction. If floating powder appears, we can flip the handle and the floating powder will fall.

| Keep the brewing head clean

After each extraction and before extraction, the boiling head should be drained. After extraction, the water is used to flush the residual coffee powder on the brewing head; before extraction, the water is used to drain a small amount of water stored in the brewing head that is inconsistent with the temperature of the boiler, and at the same time, it has the effect of cleaning the brewing head again.

| After the handle is buckled on the brewing head, extract immediately

Buckle on the brewing handle and press the brewing button quickly. The longer the time between pressing the handle and pressing the brew button, the more the surface of the cake will be "scorched" by the high temperature of the brew head. The resulting espresso has a charred bitterness.

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