Human factors affecting the extraction of Espresso from coffee knowledge
substrate
Barista should know how to taste espresso, because as long as espresso is made perfectly, other fancy coffees are easy to ensure quality, so espresso is the basis of coffee; so to master Italian coffee, you must first learn to drink and taste espresso.
familiar with machine
Barista must have a considerable degree of coffee expertise and literacy, but also must have a considerable degree of understanding of the coffee machine used, only to be able to master the performance of the machine, in order to make a good cup of coffee
Professional production skills
Professional training and continuous practice can achieve correct and skilled skills, so that the quality of each cup of coffee can be guaranteed.
Time to extract espresso
For a cup of 25cc to 30cc espresso, the standard extraction time is 25 seconds, but it is also considered a reasonable extraction time in the range of 22 seconds to 28 seconds, so that the quality of coffee can be controlled.
Factors affecting espresso extraction time
Coffee bean selection and grinding thickness adjustment: theoretically, the dark roast beans are thicker, and the medium roast beans are finer, so adjusting the grinding thickness of coffee beans is one of the important factors. Coffee powder quantity standard: Generally speaking, the powder quantity of each cup of Singer espresso is 7g to 9g, which is determined by Barista for coffee flavor positioning and consumer preferences. The pressure of coffee powder filling in the handle of coffee machine must be very accurate. To fill the coffee powder to the most solid degree, the handle can be stuck on the head and the espresso can be extracted. The filling pressure must be filled with appropriate pressure and rotated left and right for 3 to 4 times.
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Coffee knowledge-- the pros and cons of coffee beans
Classification of coffee beans: (also known as Gaoshan beans) main characteristics: strong fragrant smell; not easy to have bitter taste; moderate Creama (coffee oil) content; high acidity; caffeine content of 30% Robusta 40% of the main characteristics: poor aroma; deep roasting is easy to have a bitter taste; more Creama; low acidity; high caffeine content of coffee beans preserved unopened coffee beans:
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Changes in coffee knowledge environment affect coffee taste
The change of temperature the higher the external temperature, the finer the coffee beans are ground; otherwise, the coffee beans are ground coarsely. In general, coffee is made in an environment of 18 to 23 degrees. The greater the humidity, the thicker the coffee beans will be ground. Compared with humidity, coffee is mainly affected by ambient temperature. Generally speaking, 70ppm (ratio of mineral content in water) is below
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