Espresso flavor extraction process sour nutty, creamy, scorched bitterness

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Italian espresso machine

Espresso is a kind of coffee that is easy to brew with technology. According to the standard of Espresso, the coffee powder is about 7 grams, the water temperature is about 95 degrees, the water pressure is about 10 atmospheric pressure, and the brewing time is between 22 and 28 seconds. If the water temperature is too low, it will cause insufficient extraction and can only boil a cup of Espresso with insufficient flavor and sour taste. However, the excessive temperature of the water will cause excessive bitterness and astringency in the coffee. The mellow taste mainly comes from its water pressure, and its brewing time will determine the characteristics of this cup of coffee, about 25 seconds, after the timeout of the coffee will only dilute the Espresso.

In Espresso, extraction rate and intensity are two variables which are closely related and difficult to separate. When you drink a cup of drip coffee, you can easily feel the corresponding flavor of the coffee. But when you drink a cup of Espresso, it is difficult to have a more accurate judgment of its flavor. In general, you will judge the advantages and disadvantages according to your taste memory and experience. But is this really accurate? The purpose of this article is not to discuss the issue of accuracy, but to provide you with another way to correct Espresso to exercise your ability to describe flavor in Espresso.

First of all, I would like to emphasize that the word "intensity" mentioned above only allows you to understand what I am talking about. But in Espresso, the so-called intensity has several meanings:

Flavor intensity (Intensity)

The amount of soluble matter in Espresso, that is, concentration (Strength)

Thin (Thin) and thick (Heavy) of Body

When we drink a cup of Espresso, it feels exciting and intense. In fact, we mean the concentration (Strength) is very high, not the flavor. You know, when tasting Espresso, our tongues become less sensitive to flavor as the concentration increases. But the problem is, the quality of a cup of Espresso can not be measured by concentration, even if it is very light, but the flavor is outstanding, it is still a good cup of Espresso.

The first step is to extract the concentration of different gram weight respectively.

Find a match that you are most familiar with and extract it according to your previous method, as long as you think it is right, dare to do so. If the concentrated weight of this cup is 40g, then you need to extract six more cups according to the weight of the cup.

The second step is to dilute the water and dilute it as shown in the following figure. Note that there is no need to dwell on variables such as concentration, degree of grinding, extraction time, etc. Because our ultimate goal is not to study the extraction rate of each cup.

After dilution, start tasting your coffee. (the first three cups are not extracted enough; the middle one is what you think is the best; the last three cups are overextracted.) when tasting, you should describe and write down the flavor of each cup. Note that please ignore the alcohol thickness and simply record the flavor, sweetness, acidity and balance of the coffee.

Through the above three steps, you can easily find the pros and cons between them in these seven cups. It is possible that the middle cup is the best, but it is also possible that it is not as good as one of the other cups after being diluted with water. Then I think you must have a new understanding of the extraction method that you thought was correct. More importantly, if you persist in doing so for a long time, you will quickly find the defective flavor in the future extraction and solve it through the extraction strategy.

On the basis of uniform pressure, water quantity and powder quantity, the time change of coffee liquid extraction is to give out sour taste first, such as the flavor of some fruits, lemon and passion fruit. Then there is some nutty flavor, almonds, hazelnuts, and then caramel flavor, baking bread, no longer produce an exquisite bitterness.

Usually we can extract Italian coffee with nutty flavor or caramel flavor. What is too sour and bitter is not what we want.

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