How to extract a balanced espresso? What's wrong with espresso?

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The previous articles mentioned the basic order of espresso coffee extraction, but in fact, the contents of coffee powder are "extracted at the same time", sour, sweet, salty, bitter, astringent, oil, various aromas and taste. Wait, wait,

Today, a little basic bar players or players will know that often espresso coffee is either too sour or too bitter, how to do it, espresso is very bad, and even a mixed taste of sour and bitter. What's going on?!

Think about the concept of "sequence" of extracting espresso coffee. The more sour it tastes, the shorter the extraction time or the coffee powder is too thick, which leads to the coffee flow rate too fast to reach the coffee you want. The amount of extraction is equal to the hot water contact time of the coffee is too short. Before it is released completely, stop the extraction, and of course it will be very sour. If you extract espresso for too long today, reaching your set amount of coffee extraction for more than 30 seconds, basically, it will show a bitter taste, showing a very unpleasant coffee flavor. At this time is to find a way to shorten the time or the size of the coffee powder should be adjusted to a slightly thicker level, so that the coffee can stop being extracted in the ideal coffee flavor.

Suppose the extraction of espresso coffee for 15 seconds feels too sour, then you extract it for 20 seconds, and if you think it is sour for 20 seconds, you can extract it for 25 seconds.

Suppose it is too bitter to extract espresso coffee for 30 seconds, then you can extract it for 25 seconds. If you think it is still a little bitter for 25 seconds, you can extract it for 20 seconds.

Whether you are shortening the time or adjusting the coffee powder to thicker, you can easily adjust the espresso.

It's actually very simple!

But there are bound to be more problems, that is, the amount of extraction is not quite the same. How to make coffee with almost the same flavor steadily?

My personal practice is to first confirm the amount of powder you use. Suppose it is 15 grams, then you have to fix 15 grams of powder every time. Then set a fixed amount of coffee extraction, that is, the amount of espresso, and then extract the coffee to a ‎ "sweet spot", seize the time and stop the extraction, so that you can at least make a balanced and tasty cup of coffee into a cup of espresso, no matter what cappuccino or latte you make.

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