What kind of coffee beans are good for Italian coffee machine? what is the influence of coffee beans on the extraction of Italian coffee machine?

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You just cleaned your high-end coffee machine yesterday, and this morning you spent some time adjusting the bean grinder, carefully removing the residue from the handle, and every step of the production is in place. You want the taste of coffee to be your favorite, because you think all the preparations are perfect.

But the espresso you made is still plain, the water is strong and lacks aroma, and you must be thinking, "* *, what have I done wrong?"

Does that sound familiar? Do you experience similar setbacks every day?

Do you know why? Haven't you noticed that your espresso beans have been kept for a month?

Yes, all your previous steps have been correct, but you have achieved only part of the "perfect coffee four elements".

I've been in the same situation, so I know exactly what effect expired and spoiled espresso beans will have on coffee. If you want to be a successful family barista, you must know the right way to make the perfect coffee and how to solve problems.

Ideally, espresso should flow slowly, with a delicate and thick texture, golden yellow, aromatic, balanced taste (not too bitter, too sweet, too salty or too sour) and silky taste. The perfect coffee can bring you the ultimate sensory enjoyment without adding anything, and the pleasant aroma and aftertaste will linger in your mouth for a long time.

To make this perfect development, you must do the best in the following areas, including:

-Italian coffee beans are fresh enough

-the grinding thickness is suitable

-accurate powder quantity

-proper pressing of powder

-appropriate moisture content

-moderate pressure

……

In this regard, I will summarize the above relevant factors as the "four elements of perfect coffee". Next, I will introduce them to you one by one:

Element 1: coffee maker

A good coffee maker can provide you with the right water temperature and pressure. When checking the coffee machine, you should pay attention to some factors:

1. Water temperature: the water temperature should be stable for a long time, between 86 and 96 ℃.

two。 Water pressure: the water pressure of coffee extraction should be 9-10 bar, pressure is the key to extract perfect oil, and oil is the essence of coffee aroma.

3. Boiler pressure: boiler pressure determines the size of steam. If the quality of the milk is not high, then you should first test the boiler pressure and consult a professional if necessary. Most coffee machines are equipped with pressure gauges on the front.

Element 2: grinding

A high-quality gear grinder is the key to making perfect coffee. Compared with the blade bean grinder, the gear bean grinder can grind more evenly. Newcomers to coffee often ignore the importance of grinding. The grinding of coffee powder must be accurate and fit with the coffee machine.

Element 3: coffee beans

There are five main factors that affect the taste of coffee:

1. Origin: is it a single product or a mix? Blending is made from a mixture of multi-origin coffee, which has a thicker taste and richer flavor, and is more suitable for making milk-based coffee.

two。 Raw bean processing: dry processing or wet processing?

3. Freshness: the shelf life of the whole coffee bean is up to 3 weeks from the baking date, while the ground coffee powder can only be fresh for 3 minutes at most!

4. Roasting: the degree of roasting will directly affect the taste of coffee. If you make espresso, it is best to use medium roasting, while trickling is more suitable for light roasting.

5. Storage: light, heat and humidity are all the biggest enemies of coffee.

Element 4: barista

1. Powder: coffee must be ground and made right now, and the right amount of powder should be produced each time. If the coffee powder is kept for more than 30 seconds, do not use it again.

two。 Pick the powder: before pressing the powder, it is necessary to make sure that the coffee powder is evenly distributed in the filter bowl.

3. Pressing powder: the strength of the pressing powder should be uniform, and the pressed powder should be pressed tightly and smoothly.

4. Extraction time: the extraction time for two cups of 30ml coffee should be between 25 and 30 seconds.

5. External environment: the external humidity and temperature will constantly change within a day. As coffee powder is very easy to absorb water, it is necessary to timely adjust the thickness of grinding to ensure the correct extraction time. Temperature is equally important, do not expose coffee powder to high temperatures.

6. Coffee cup: the coffee cup must be preheated, the wall of the cup should be thick enough and the heat preservation should be strong.

7. Exercise: there is no need to repeat the importance of practice. If you want to make good coffee, you must keep practicing until you are proficient in the process and your technology has been significantly improved.

Making espresso is an accurate science as well as an art. At least I haven't seen a really perfect espresso in my life. Most people can only get infinitely close, but never really reach it.

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