Basic principles for improving the quality of ESPRESSO in Cafe

A near-perfect Espresso is not easy to come by. To make such a cup of Espresso, you must combine cooking techniques and cooking time, carefully control these parameters, and have some natural discrimination ability to check whether your Espresso is cooked well. If you can handle all this, then the Espresso made according to this program will be an unspeakable special product, but if you do badly, the best you can make is a cup of bitter black muddy water. Unfortunately, in most coffee bars in the United States, they are also quite happy to drink a really good cup of Espresso, and some of them are usually cooked with a small spoon, and if they are not done, the effect will be very different. Therefore, I would like to put forward these tips that should be paid attention to before cooking for your reference, and hope that coffee shop owners will aim to make "stewed cups" instead of just "uncooked".

Lesson 1: the author understands that with regard to the "identification ability of the sky", in fact, it does not rely solely on the "sky", but also depends on the acquired taste to enhance the identification ability. See the article "Taste Development methods" in the "quality" area.

1. Use the best coffee beans on the market in the recipe: to cook a good Espresso, the first premise is that the beans can't be bad, otherwise no matter how good your cooking skills are, it won't be much better. To do this, all you have to do is get the best raw coffee beans and roast them properly. If you can't bake, you can find a bean seller and roaster who has a good reputation, and don't be stingy about buying high-quality coffee beans, because these coffee beans can give you a special taste of the recipe. Of course, there are many other factors to consider to make a good Espresso, but the most important thing is to get to the root of the problem, the most important thing is to rely on the fresh quality of raw beans and the freshness of cooked beans. (No. 2)

Article 2: the author's summary shows that "raw bean taste", "cooked bean freshness" and "baking technology" determine whether this cup of coffee will send you to heaven or lead you to heaven.

two。 At the same time, pay attention to cleaning the bean trough of the bean grinder: no matter how good the coffee beans are put into the bean trough that is not dry and smelly of oil, it will be spoiled by the smell of oil. Cleaning the bean trough is something that cannot be stolen, and it should be completely cleaned at least once a week. You can use a cleanser that does not contain essential ingredients and wipe it with a dry towel. In addition, I see that many people in the bar use the spoons on the bean trough to shave the powder, which is not a good practice. It is recommended to use the small spoon on the counter. If you use a bean trough, it is easy to stick to coffee powder, and after a long time, fresh beans will be more or less stained with this kind of flour, which will not only spoil the taste, but also grind your life for a short time. (No.3)

Fan 3: the owner thinks that it is better to find another plastic ruler to do this action, which is better than the doubt that there is no doubt about the bean grinder and coffee powder. Ice is now known to use this way to powder.

3. The blower is fastened to the cooker: customer supremacy rule one, when someone orders an Espresso, apart from bringing him a bottle of bottled water first, the bar staff should not rush to look for the cooker, so if it is not in use, it must also be fastened to the cooker so that it can prevent the impact caused by poor performance. (No.4)

4: the concept of device predication is open to question. Taiwan players have conducted more extensive research in this area. Because the aroma components in coffee powder are volatile, if the aroma is predetermined in advance, a large amount of aroma will be lost during filling, which is a great hazard to Espresso. You can try to see the certificate at this point.

4. Use the tragedy in the size cup: imagine what it would be like to have an Espresso with a total amount of less than 1 ounce in a 12-ounce cup? It is recommended to use a 4-ounce cup or a 2-3-ounce cup to hold the Espresso.

5. Bad cup: you can use hot water to wash your cup, but you have to pour the water dry before using it. If you are afraid that the Espresso will spill the cup, you can measure the amount of coffee in an ounce cup first. When cooking, the Espresso juice should flow into the cup directly and peacefully. In the case of cooking, there is something wrong with your cooking procedure. (No.5)

There are many reasons for avoiding cooking, such as improper grinding scale, uneven filling force, new degree of cooked beans, number of days of cooked beans baking, and so on. For in-depth discussion, please go to the discussion area to search through the relevant topics, or start another discussion.

6. Pay attention to the grinding scale: grinding this part is probably the most successful step in the cooking Espresso process. A little bit or a little thicker will seriously affect the extraction of coffee powder, so the bar staff must be very clear about the timing and meaning of the grinding scale. The most basic time to cook a Single Espresso should be between 20 and 30 seconds (the person's own test is that about 1 ounce in 25 seconds is the best performance). When cooking a Single Espresso, the amount of powder should be medium (about 7-9 grams) and apply a filling force of about 30-50 pounds. (v / 6)

6: with regard to the number of seconds and the amount of powder and the amount of Espresso, the conditions mentioned by the author are the appropriate cooking conditions for the use of local or home-baked formula. in fact, when cooking Espresso, the best number of seconds, Espresso quantity, formula and baking degree vary. It is also a big problem that we must put our heart into practice.

7. Use a sufficient amount of powder to cook: do not put too little powder, this will not only make the Espresso feel thin, a small amount of powder will also cause insufficient resistance, easy to be broken by the water. And too much coffee powder will cause excessive expansion, and also form a kind of wave.

8. Determine your filling force: constant filling will lead to insufficient or excessive extraction (7). Increase the filling force frequently so that it can be controlled at about 30-50 pounds. If you are not sure how heavy such a force is, it is recommended to use a scale to measure it. Fill it on the scale when you are sure of the force, and you must fill it out regularly. Whatever the factor, do not use the filling equipment included in the bean grinder, because no matter how this kind of equipment can not produce about 30 pounds of strength to fill it.

Article 7: the practice of "transition extraction" is related to the relevant topics. Previously, Yuing has done such a practice, which is a controversial issue, but it is worth studying and exploring this phenomenon.

9. Choose a good filler: many bar staff use the filler to knock the filler, but if the filling equipment is not good, it is easy to produce gaps or dents over time, which has a great impact on the compactness and smoothness of the filling. A good filler should be durable, easy to grasp, and the size must be in line with the specification of the filler.

10. Clean the flour on the dryer: usually after drinking a glass of Espresso, the last impression of the Espresso is the bottom of the cup. If there is powder left at the bottom of the cup, the guest will always have a bad impression. Therefore, after each cup of Espresso, the pan and the bottom of the cooker are cleaned. If these steps are done, but there is still powder, it is time to replace the cooker. Because the cooker is subjected to heavy pressure during cooking every day, the size on the cooker will be enlarged more or less over time, so even if your grinding scale is very correct, the coffee powder will go through these small holes and into the guest's cup. Provide an easy way to check: pick up a brand new device and pick it up together to check the difference in the size of the hole through the light.

11. Wash and dry the cooker: does the coffee in the heart smell like Espresso? Then there is one more step to clean the dishwasher. It is recommended that you use the water sink to wash your dishwasher. You can get rid of most of the stuff left behind. This is also a very thoughtful service for the guests. I am proud to say: with the scale of 1800-2000 passengers a day, we really do it every time we cook!

twelve。 Beauty of beauty: when it comes to Espresso, many people will think that the more, the better. In fact, it is not. I have seen a lot of bar staff holding large 4-ounce cups (sometimes larger cups) to hold the Espresso and stop the extraction until the cup is full. The correct amount of extraction should be between 1 and 1.25 ounces. In addition, if you do not want to do Double or Ristretto, please use an ounce cup to measure the correct amount of extraction. Cut it up a bit: for espresso, the less you extract, the more you will get.

13. Be sure to check your Espresso first: before you start your career, you must check your Espresso every day so that you can be more accurate. You must know whether this Espresso has the proper taste, thickness of Crema and the color of Crema. If all these conditions are met, then you can bear the name Espresso and serve it to the guests.