Coffee beans with more oil are better? The relationship between the amount of coffee bean oil and the quality of Italian concentrate

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Espresso extracted under high pressure retains all the aroma and all the nuances. High temperature and pressure extraction releases carbon dioxide produced by photosynthesis in coffee cells, just like when you open a can of cola and the foam swarms out when the carbon dioxide is released, and these tiny foams in the coffee make up the oil.

"the color ranges from hazelnut to dark brown, interspersed with a few strands of tan, and the texture is extremely delicate"-this is the ultimate Italian pursuit of the fat of traditional espresso.

●, what is the "perfect grease"?

Baristas will disagree with the perfect crema. The perfect grease should be neither thick nor thin and can be kept in the cup for about two minutes.

Extracting the perfect crema may be a little complicated, but here are a few things to keep in mind.

Excessive extraction, insufficient extraction and grinding degree will affect the performance of oil.

If your oil disappears within a minute after extraction, you will want to consider whether the extraction is too fast or the coffee beans are roasted too lightly.

The extraction time from a high-quality coffee machine should be between 15 and 30 seconds, although this may vary from machine to machine.

Remember to preheat the machine, wash the head after extraction, and clean the machine regularly to ensure that the machine continues to work normally. A dirty cooking head will also affect the taste and fat of your espresso.

● "so what can the fat of coffee tell us?"

(of course, the following is only for traditional Italian matching, if it is medium or light baked mix or SOE, fresh beans will also appear thin fat.)

Is the ● coffee fresh?

We can judge the freshness of coffee beans by the state of fat, but we can also be confused by whether the beans are mixed with robusta beans. However, we can still judge by looking at the changes in grease. Using fresh coffee beans, the whole cup of coffee looks greasy when it is first extracted. Only when the extraction is stopped will the coffee liquid and oil be divided into two clear parts. When using stale coffee beans, you will see that there is a small amount of oil in the cup when the coffee is extracted, and the coffee liquid is usually thin and watery, the aroma is light, and the oil will disappear quickly.

The degree of full extraction of coffee by ●

When the same bean is made by different baristas, the darker the oil, the higher the solubility of the coffee in the cup. We will also know that the darker the coffee oil, the less bright the color, the closer to black or the occurrence of black spots, indicating that espresso has the possibility of over-extraction; however, the lighter the coffee oil, the lighter golden feeling, and the coffee flow rate is too fast, indicating that espresso may tend to be underextracted.

Uniformity of ● extraction

If the flow rate and color of crema are relatively stable, the color is bright and shows hazel or ochre red, and the texture is thick, it means that the probability of channel and depression in the extraction process is lower, and the extraction state of this cup of coffee is better.

● "what doesn't coffee fat tell us?"

Grease ≠ tastes good, grease ≠ tastes good

Some cheap, shoddy coffee beans will still produce good crema when fresh, on the contrary, if a light roasted SOE extract golden yellow thinner oil, it is not difficult to mean that this cup of coffee must be difficult to swallow.

No matter extract or pull flowers, it is difficult to judge the taste of a cup of coffee only from the look and feel, unless there is a major extraction mistake.

If you try to make espresso under the pressure of 6-7bar, you will find that you can still make a lot of crema, but the coffee tastes very insipid because of its lack of layer and aroma.

Brand recommendation of coffee beans with lots of ● oil

Located in Dongshankou, Yuexiu District, Guangzhou, Qianjie Coffee freshly roasted Italian blended coffee beans are fully guaranteed in brand and quality, and the amount of fat is good, so it is suitable for making fancy coffee and lace coffee. 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