Why espresso doesn't taste good? The reason why espresso is too sour and bitter

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Why espresso doesn't taste good? The reason why espresso is too sour and bitter

In the process of extracting espresso, when water chooses to gather in pressed powder to pass through, this place is called "channel". The result of producing the channel is usually a cup of irritating and thin, extremely unsatisfactory concentration. If you use bottomless handle extraction, the channel will easily allow coffee liquid to spatter from the bottom of the powder bowl. Therefore, in the process of production, we need to avoid the formation of channels as far as possible.

1. The cloth and powder are uneven.

The purpose of the cloth powder is to distribute the coffee powder evenly and pave the way for the next step of tamping. Therefore, whether you choose not to fill the powder directly, or to distribute the powder first and then fill it, you must ensure that it is uniform. If the uneven distribution of coffee powder directly leads to the uneven density of pressed powder, the water will choose a place with low density to pass through, thus forming a channel.

two。 Uneven filling pressure

The filling and pressing action after powder distribution is also one of the prerequisites to ensure uniform extraction. When filling and pressing, it is necessary to keep the flour smooth and level with the mouth of the bowl. If the powder layer is thick and thin in the following picture, the thin side of the powder layer will be penetrated by more water, resulting in uneven extraction.

3. Many baristas are used to tapping the handle with a powder press during the filling process. Here is a piece of advice, you'd better get rid of this habit in the future. Because in the process of percussion is likely to crack the originally pressed pressed powder, SO~ congratulations, the channel has been formed again! Even if the pressure is added after knocking, it can only ensure the flatness of the surface, and the cracks in the powder layer can not be avoided. If you still have to argue that tapping the handle does not affect your extraction, well, over time, the metal surface of your handle will be covered with powder press tapping marks, and the powder press will end up the same way.

4. Uneven discharge of water diversion network

Due to the improper maintenance of the coffee machine, the effluent of the water distribution network of the brewing head is uneven, and the water column with strong water volume will break through the coffee pressed powder, thus forming a "channel".

The above are the major reasons for the formation of the channel that I have summarized. You are welcome to add to the discussion. The reasons are summarized, so what can be done to effectively prevent the emergence of channels? The method is simple.

The reason why espresso is too sour

1: you use acidic coffee such as mocha and Brazil.

2: hot coffee will turn sour when you cool it, because in the process of getting cold, the tannic acid in it will be released.

3: if the heat of brewing coffee is too small or there is not enough time, insufficient extraction will also make the coffee sour.

The reason why espresso is too bitter

1: the degree of grinding is too fine and the extraction is excessive.

2: it takes too long to pick it up

END

For more professional coffee exchanges, please scan the code and follow Wechat: qiannjie

Please indicate the source of the reprint.