The espresso machine doesn't flush out the soul? How to make a cup of Espresso for boutique coffee beans?

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A wave of fine coffee hits

As the second wave of coffee revolution, the fancy coffee wave, continued into the third wave, the boutique coffee wave, would espresso disappear on this wave? No doubt I am sure, absolutely not! Many people discuss the fine coffee of the third wave coffee revolution, it seems that the brewing method of Italian coffee is directly excluded, and it is necessary to pick up the hand to show the follicular coffee to represent the existence of fine coffee. If you think so as a coffee maker, then it is too narrow, fine coffee discusses the importance of coffee production and quality, but merchants often regard this as an advertising term, constantly showing consumers pictures of the production area or overemphasizing the name of the estate as if it is already a representative of fine coffee.

Photo taken from: Fugo Liou Coffee Tour in Central and South America

Fine coffee represents a rigorous and traceable process from bean to cup. So why did I choose Italian coffee in the final brewing process as if it could not be boutique coffee, as long as it could be brewed enough to express the characteristics of the region, then it is definitely a cup of boutique coffee. Of course, this phenomenon is also caused by commercial considerations. Now operators will over-emphasize handmade coffee when promoting fine coffee. It is necessary to use hand-brewed coffee or siphon pot to represent the highest sincerity of the store to the guests. It is also because operators will try to add some tedious deduction processes to coffee making in terms of commercial value, so as to give the guests a dry and wet smell. Then, they will stand beside the guests 'tables for hand-brewed service. It seems that a cup of coffee can be equated with high-quality coffee. However, through the Italian coffee machine, the feeling is quite "not manual", so there is no way to show enough sincerity to sell this cup of fine coffee, but I do not know the use of Italian coffee to interpret fine coffee, in fact, is relatively more difficult. As the current promotion of fine coffee on the road, seems to be light roast of the world, which caused the traditional Italian coffee production conditions are limited, do not show the best flavor of light roast.

When artisanal coffee emphasizes the spirit of fine coffee, does it mean questioning the brewing ability of espresso machines?

Traditional Espresso VS Future Espresso

Traditional Italian coffee has been agreed to use the same conditions to extract coffee for a long time, 9bar pressure, 20-30 seconds extraction time, 25-35ml extraction dose, traditional heat exchange coffee machine temperature conditions, these conditions make light roast coffee not easy to present good flavor, often easy to show excessive acid salty or lack of sweetness and viscosity of a cup of espresso, so through this limited coffee making method, The best balance is still in the medium and dark roast coffee, even in Italy it is always believed that the right amount of Robusta coffee beans must be added to the formula to show a balanced coffee taste, especially in the performance of Crema, as long as the formula of coffee beans is added to more than 15% Robusta coffee beans, there is absolutely enough thickness of Crema. Moreover, in terms of taste, it is easy to present the coffee with a sweet, sour and bitter balance and a honey-like thick feeling. With the Italian drinking method of adding a lot of sugar, it can highlight the strong coffee taste.

Photo taken from ESPRESSO Coffee Bible

However, in the trend of fine coffee, the way to drink pure coffee is emphasized, do not add other additives, must drink pure way to taste coffee, which is a necessary condition for promoting fine coffee, but the coffee beans will be roasted lighter to show the characteristics of the production area, which is gradually considered to be a way to do, so the use of Italian coffee machine will be light roast coffee to drink, this is a very important thing; Now you can see many excellent shops or players, through the use of high-performance coffee machine (e.g.: with electronic temperature control) and grinder (e.g.: EK43), as well as excellent brewing skills, or shallow performance is quite wonderful. But in the future of fine coffee road, must break the traditional framework to perform better, so the transformation of the coffee machine is the future of Italian coffee trend.

DALLA CORTE 2015 Presented Variable-Voltage espresso Machine- MINA

Through the five-stage variable-pressure brewing, even very light roasted coffee beans can also show fine taste layers and rich diversity of extraction capabilities.

Photo taken from: DALLA CORTE official website

Photo taken from: La Marzocco official website, coffee machine model: strada

Photo taken from La Cimbali official website, coffee machine model: M100

Future baristas are less likely to excel

With the change of times, medium and deep roast coffee seems to be unable to satisfy coffee people who pursue the flavor of the region, so when exploring how to extract light roast coffee better, we must pay attention to the coffee machine of the variable pressure system. Because light roasted coffee beans are not as easy to extract full flavor per unit of time as dark roasted coffee beans, this problem can be solved by changing the speed of water flow or extraction pressure.

But this also means to use the variable pressure coffee machine, barista needs to produce flavor, coffee beans roasting and various extraction conditions more understanding, because in the past light is to cook coffee in the constant pressure coffee machine, it is already quite not easy, now added more difficult to understand and control the variable pressure conditions, then barista in the control of such skills, you must have excellent ability to do so. Therefore, in the future, there will be more topics that need to test the barista, so the future Italian barista must have a good taste, knowledge of mechanical principles, and familiarity with the concept of roasting in order to be able to break a path in fine coffee!

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