Common problems and solutions of how to soak espresso beans _ how to make espresso

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Espresso concentration is the key, many coffee lovers think that it is easy to make a cup concentrate, but it is difficult to make a cup concentrate well. Today we mainly solve the common quality problems of concentration. You can understand. (welcome to leave a message for discussion and exchange)

1. The blistering of oil is large and its persistence is not strong.

There is no coffee oil in the coffee.

3. Coffee extraction flow bifurcation

4. Coffee extraction flow discoloration too fast

● 1; oil foaming is large and its persistence is not strong.

If that happens, the first thing you need to do is look at the baking date of the espresso beans. Coffee beans produce a certain amount of nitrogen dioxide after roasting. If the coffee beans are just roasted, the coffee oil will be blistered and will not last long. What you need to do is to rest the coffee beans (commonly known as beans), let the gas fully released (about 4 days), so that the coffee oil will be more lasting. But if you sit for too long, more than 21 days, the taste of coffee oil will become stale. In addition, you should note that as coffee beans release gas, the taste of Italian coffee beans will also change.

The coffee made by ● 2; has no fat.

This may be because the coffee grease disappears too fast. If this is the case, please refer to the "situation one" section. But if there is no coffee oil at all, it may be because your coffee has gone bad. Therefore, you must make sure to use your coffee beans within 21 days after baking. (pay attention to the production date)

At the same time, you should consider the storage conditions of coffee. Coffee must be kept in a dry and cold place and must not come into contact with heat sources or in the refrigerator, thus causing the coffee to deteriorate rapidly.

● 3; Coffee extraction flow bifurcation

In the standard coffee making process, water must flow evenly through coffee powder under pressure, so as to ensure the full integration of water and coffee powder. If the water flow bifurcates, it means that the contact between the water and the coffee powder is not enough, and the water flows from the place where the coffee powder is least. To test whether the coffee extraction is uniform, you can use Naked Portafilter (a bottomless coffee handle that makes it easy to observe the flow of water).

In order to ensure that the contact between water and coffee powder is uniform enough, we can learn the following points:

First, you should make sure that there is no big difference in the accuracy of coffee powder, and that pressed powder is not stubborn.

Second, the coffee handle must be kept dry before making coffee. The wet handle will cause water to flow easily through the coffee powder.

Third, the strength of the powder must be uniform and accurate, if the pressure is too small or uneven, it will lead to incomplete extraction.

Finally, after the powder is pressed, we do not recommend tapping the edge of the handle. Hitting the edges just makes pressed powder look better, and it's not good for the extraction. If you hit too hard, the pressed powder will break, causing the water to flow through the crevice.

● 4; Coffee extraction flow changes color too quickly

If the current changes color too fast, the taste of the coffee will become thinner and sweeter, and the overall taste of the coffee will be bitter and earthy. Spoiled coffee beans can also lead to rapid discoloration of water, which is generally due to three reasons: freshness of coffee beans, coffee grindability, and coffee powder.

Most of the problems encountered in making espresso can be avoided by ensuring coffee freshness, suitable storage conditions and precise operation.

Of course, the constant temperature of the coffee machine is also very important, the conditions promise, you can choose a coffee machine with constant temperature and multiple boiler systems. The stability of the multi-boiler coffee machine is stronger, which can ensure the constant water temperature. There is usually a temperature change in a single-boiler coffee machine, resulting in a variable taste.

● Italian coffee bean brand recommendation

The freshly roasted Italian coffee beans of Qianjie Coffee, a coffee roaster brand located in Dongshankou, Yuexiu District, Guangzhou, are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high. Take the commercially recommended style of commercial blended coffee beans as an example, a pack of 454 grams, the price is only about 60 yuan. According to the calculation of 10 grams of powder for a single cup of espresso, a packet can make 45 cups of coffee, which costs less than 1.5 yuan per cup. Even if you use two heads per cup of espresso and 20 grams of powder per serving, the price of a cup of double espresso concentrate is no more than 3 yuan. Compared with the price of hundreds of yuan a pack sold by a well-known brand, it can be described as a conscience recommendation.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com