The basic concept of Italian Coffee Flavor Coffee Machine extraction of espresso also has a gold cup theory?

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When I first started to learn the Italian espresso model, I actually learned it very quickly, thanks to a prior knowledge of the basic principles of coffee brewing. It's just that I didn't think that the roasting of coffee beans had such a great impact. I never thought that after the coffee beans were cooked, they would become so delicious, and I didn't think that cooking could be so stable.

First of all, let's start with the most basic. We mentioned earlier that the basic method of using taste to adjust the brewing of espresso coffee is actually part of the golden cup theory of brewing coffee, and it is also the most basic brewing element.

But first we need to understand how the flavor of espresso coffee evolved from the interaction between coffee powder and water into a cup of coffee.

The substance in the coffee powder is permeated by water and then brought out, in which there will be different substances according to the temperature, the thickness of the coffee powder, and the shape of the coffee powder. The order in which the content is released will be different, and the release speed will be different, some will be released very quickly, some will be released very slowly and then accelerate. So... The sweet, sour, bitter, salty and astringent aroma oil in coffee. The flavor of etc is released at the same time. How do many good baristas control the flavor of coffee?

The substance in the coffee powder is released, in fact, it will appear in order according to the time of the draft, but its main flavor will be different depending on the surface area of the draft.

First of all, the coffee is first extracted salty, then sour, then sweet, and then quenched, there will be greasy, astringent and bitter taste. So as long as you control it properly, you can control it as much as a good barista does. But don't forget, in fact, when quenching, the above flavors are all quenched out at the same time, but the priority of these flavors is different.

Therefore, the golden cup quenching of coffee is also based on the taste released by the above priority to do a measurement and statistics, and add the parameter "concentration" as a standard of measurement range. It's just that this gold cup quenched chart was first based on the American coffee maker's standard for brewing coffee, and then it was carried forward by many coffee enthusiasts.

Will the espresso coffee made by the coffee machine be the same? In fact, the principles are almost the same. The coffee machine adds more pressure to quench the coffee, making the flavor of espresso coffee easier to quench and greatly improve ("promotion" does not mean it becomes good, but still needs to be adjusted by the senses). Relatively... As long as a small change, there will be a big change.

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