Espresso will cause a lot of flavor changes as long as the amount of coffee powder is increased or decreased.

We often do the operation of increasing or decreasing powder in the process of grinding, so what will be the change in the extraction of espresso if we increase or decrease the amount of powder on the premise of the same amount of coffee liquid and degree of grinding?

The beans tested are the [front street boutique matching] that the editor uses every day, the blending ratio is 6:4 (Brazil: Goran), the bean grinder is Pegasus 900N, and the grinding degree is 1.7.

Without saying much, let's start today's experiment!

[21G Coffee Powder]

The parameters of today's grinding

Powder content: 21 grams

Amount of coffee liquid: 40 grams

Extraction time: 22 seconds

Espresso flavor: caramel, hazelnut, almonds, berries, lemon, the overall sour taste is more intense, with dark chocolate flavor.

In today's parameter extraction of flavor as a reference value, first carry out the operation of powder reduction

[20g Coffee Powder]

Powder content: 20g

Amount of coffee liquid: 40 grams

Extraction time: 19 seconds

Espresso flavor: caramel, citric acid, nuts, grapefruit, the overall taste of acidity is a little sharp, long-lasting finish.

Then carry on the operation of adding powder.

[22g Coffee Powder]

Powder content: 22 grams

Amount of coffee liquid: 40 grams

Extraction time: 23 seconds

Espresso flavor: melon seeds, roasted almonds, caramel, smoking, berries, the overall bitter taste is obvious, the sour taste is weak, the tail rhyme is not long-lasting.

The overall flavor of [21G] espresso is sour, the berry flavor is heavy, and the taste is soft. On this basis, the flow rate of the reduced [20g] espresso is relatively fast, and the saturation of the coffee liquid extracted from the front stage is slightly lower, so the fruit acid flavor released from the front stage of the coffee is more sharp. in addition, the amount of powder is less, so the extracted flavor of the latter stage is closer to that of the last stage, so on the whole, the flavor of [20g] espresso is uneven.

The additional treatment of [22G] espresso is due to the large amount of extracted coffee powder, so the flavor of the coffee extracted in front of it is more and concentrated, but the flavor of the last part has not been completely extracted and only the flavor of the former segment has been extracted. the overall flavor is more direct, but the tail flavor is not lasting.

After knowing the three concentrated flavors, the editor made them into cappuccinos.

[21G cappuccino]

Flavor: cream, cream, milk chocolate, hazelnut, toffee, the overall flavor is relatively sweet and balanced.

[20g cappuccino]

Flavor: hazelnut, caramel, chocolate, the overall flavor is relatively balanced, full-bodied and long-lasting finish.

[22g cappuccino]

Flavor: almonds, nuts, cream, dark chocolate, full-bodied overall flavor, obvious aroma of coffee.

Through the dilution of espresso by milk, the editor feels that all three cappuccinos have their own characteristics. If you like sweet, you can use [21G]. If you want coffee with strong aroma, you can choose [22G]. On the contrary, [20g] cappuccino is the most balanced of the three, because it has outstanding acidity in the front and nutty flavor in the end. The overall extraction is more complete and the most balanced after milk dilution.

Through the experiment, we can draw the conclusion that when adding powder, the flavor of espresso will be more rich and full, the bitterness of coffee is more obvious, and the flavor of coffee after adding milk is more rich; when reducing powder, espresso will be obviously sour and bitter, but because of its high extraction rate, it is more balanced after making cappuccino. What kind of powder extraction depends on the coffee flavor you want to express is the key point!

In the process of espresso extraction, the most common feature is to extract a cup of strong coffee in a short time through high pressure. Generally, when we adjust the parameters, 0.5 grams of coffee powder will have a change in flavor. The editor chooses to add or subtract 1 gram in the experiment in the hope that there can be a more obvious flavor comparison, so the editor still suggests that when adjusting the parameters, the weight should be increased or decreased by 0.5 grams.