[notes of baristas in front street] the "one-size-fits-all", "pre-soaking" and "sectional extraction" of espresso

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Today, I talked to my colleagues about hand steaming, one-cut flow and step-by-step extraction. what will happen if it is used in espresso? The heart is not as good as action, the editor immediately began the experiment.

The match is performed by Brazil and Colombia, the proportion is 7:3, the bean grinder is Pegasus 900N, and the grinding degree is 1.7m.

Let's start today's Italian concentrated extraction experiment.

Parameters: double handle / 21g coffee powder / 40g coffee liquid

[across the board]

Technique: directly extract 40 grams of coffee solution, the total time is 25 seconds

Espresso flavor: caramel, hazelnut, berry, smoke, the overall flavor is mellow, Hui Gan will have the sweet taste of caramel.

[pre-immersion]

Technique: first go into the water for 5 seconds, then stop for 5 seconds (time to 10 seconds) and start the extraction again. The total extraction time is 31 seconds.

Espresso flavor: caramel, cocoa, citric acid, the overall smoky taste will be heavier than the one-stop flow, the sour taste is also very prominent, and the sweetness of Huigan is not obvious.

[segmented extraction]

Technique: first launch for 15 seconds and then stop for 5 seconds (time to 20 seconds) before starting, the total extraction time is 32 seconds.

Espresso flavor: berries, caramel, nuts, smoked, Huigan will have the sweet taste of maple syrup, the overall softer.

In the concentration, the overall flavor is fuller and more layered. [pre-immersion] the flavor of the previous stage of extraction was originally less, but because the coffee powder stopped for 5 seconds, the coffee powder was in a state of soaking, unlike in the process of trickling extraction all the time, so the saturation of the coffee liquid in the front stage was relatively high. as a result, the extraction rate of the same 40g coffee solution is higher, the smoky flavor of espresso is heavier, the flavor of caramel becomes weaker, the sour taste is slightly sharp, and even a little over-extracted. The flavor of [segmented extraction] is relatively soft, probably because it has been extracted for 15 seconds, and most of the flavor has been extracted, but there is not much that can be extracted later. The coffee liquid that starts to flow out in 20 seconds can be seen that the color is lighter and the flow rate is faster. At the same time, because soaking in the middle for 5 seconds makes the coffee liquid from the back section more saturated than the one-cut flow, which is closer to the flavor of the coffee liquid in the front section. So the sense of hierarchy is not obvious but balanced.

The editor made a cup of Flat White from each of the above concentrations.

[across the board ·Flat White]

Flavor: milk, toffee, white chocolate, nuts, the overall flavor is very sweet, more like a toffee latte.

[pre-soaked Flat White]

Flavor: nuts, cream, cookies, wood, rubber, the overall coffee flavor is relatively rich.

[segmented extraction of Flat White]

Flavor: hazelnut, caramel, almonds, cocoa, cream, overall balance.

After making [Flat White], the three cups of espresso show different flavors, and the most obvious is that "pre-soaking] may be due to the fact that it is ordered and extracted. When milk is added, all the flavors are diluted and all the flavors are released, and all the flavors are released. [segmented extraction] because espresso is already balanced, it is also balanced and rich in nuts after adding milk. [Flat White] is more layered, espresso is more sour, and it becomes very sweet with milk.

The editor personally will prefer the layered [Flat White]; although the segmented extraction is also good, considering the stability of the actual product, it is generally not recommended to use.

END