How to make espresso? The difference between coarse and fine taste in the ratio of water to powder in espresso

Before the current street opens for business every day, it will adjust the extraction parameters of espresso before doing other things. This is because other espresso produced in Qianjie stores need to use espresso as the base, but it is very important to think of a good espresso.

Espresso is a fully automatic / semi-automatic espresso machine that makes hot water pass through finely ground coffee powder under appropriate conditions (high temperature and high pressure). Quickly extract liquids with rich oil, rich aroma and thick taste.

After tasting the full-scented espresso in the coffee shop, a friend hoped to restore it at home, so he asked the family in front street how to adjust the proportion of espresso parameters. The extraction scheme of espresso is set up to make our coffee taste better. Although many times the performance of household equipment is not as good as that of commercial machines, as long as we find the corresponding powder-liquid ratio, extraction time and grinding degree, we will be able to extract delicious Italian concentration.

Before talking about extraction, Qianjie suggests choosing a packet of freshly mixed coffee beans with moderate baking and full aroma. We know that the flavor of coffee comes from the origin, variety, treatment, baking degree and other factors of coffee beans, while the baker understands the unique tonality of coffee beans, splices and adjusts the beans from more than two producing areas and adopts the corresponding baking degree. in this way, our Italian concentrated flavor is more stable, the taste is more balanced, and the fault tolerance rate of extraction is higher.

Every time a cup of espresso is produced in the front street, you can see a thick layer of oil floating on the upper layer, which we call Cream, with a strong aroma of wine, which is a symbol of freshly roasted coffee beans. The coffee is ground into powder and extracted under high pressure. the carbon dioxide in the coffee powder is wrapped by the oil in the coffee to form a small foam. Blended coffee beans need 4: 10 days of exhaust time after roasting, and then enter a stable taste stage. Deeply roasted coffee beans usually take 10 days to exhaust. The coffee beans shipped in Qianjie are freshly roasted within 5 days, and when you receive them, you may still be in a relatively fresh bean cultivation period because the previous street suggested that they be put in a few days and then extracted.

When it comes back to extraction, a delicious cup of coffee should be brought out of the coffee liquid with moderate soluble aromatics. The golden cup criterion holds that the coffee extraction rate is in the range of 18-22%, and the extracted coffee substance is more delicious. Therefore, we need to control the powder-liquid ratio, time, grinding degree to adjust the amount of extracted substances.

The extraction ratio is the specific gravity of powder and liquid weight. In fact, the extraction ratio does not have a completely fixed parameter, which needs to be adjusted according to different conditions. The Italian concentrated extraction ratio is generally controlled between 1.50 and 2.5, and 1:2 is used in Qianjie stores. The coffee machine in Qianjie store is equipped with a double powder bowl with a capacity of 20 grams. When it comes out, it will use 20 grams of powder to extract 40 grams of coffee liquid, and then adjust it up and down according to the concentrated extraction state of the day.

The increase or decrease of the amount of powder can change the compactness of coffee pressed powder, which determines the flow rate of the concentrate. The stronger the pressed powder will be, the slower the flow rate of the coffee liquid will be, the longer it will take to extract the same coffee liquid, the thicker the corresponding coffee liquid, and the higher the extraction rate. Normally, it is necessary to determine how to increase or decrease slightly according to the speed of flow and flavor.

Usually in the process of extraction, when other parameters are constant, the shorter the extraction time is, the less coffee substances are dissolved, and the longer the extraction time is, the more coffee substances are dissolved. When the ratio of powder to liquid is fixed at 1: 2, by adjusting the degree of grinding and the amount of powder, controlling the extraction time at 25-30 seconds is the fastest way to debug espresso.

Because Italian extraction will enlarge the flavor of coffee, the requirement of grinding degree is very strict, and the range of adjustment is relatively small. The thickness of the grinding degree is difficult for us to judge with the naked eye, which is generally reflected in the flow rate and flavor of espresso. If the grinding degree is too coarse, the coffee powder particles are larger, the pressed powder is more loose, the time for water to pass through the coffee powder is shorter, it is easy to lack of extraction, and the coffee flavor is light and acidic. If the grinding particles are too fine, the coffee is easy to over-extract, bitter taste and sharp taste.

Friends who have been to Qianjie store for espresso should know that Qianjie has always used self-baked "sunflower warm sun to mix coffee beans", which is made of 30% Yega Xuefei sun-tanned cherries and 70% Honduras sherry.

Qianjie will use 20 grams of coffee powder. According to the ratio of 1:2, 40 grams of coffee will be extracted under the pressure of 9bar for 30 seconds.

Espresso has a strong whisky flavor, with sour berry aroma, with a slight drop in temperature, vanilla, cream flavor began to emerge, dark chocolate finish, overall uniform, full-bodied and smooth taste.

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