How to control the relationship between extraction time and pressure of conscious espresso affects several sources of extraction

How to control the relationship between extraction time and pressure of conscious espresso

1. Too rough grinding: if the flow rate is too fast, more than 60 milliliters of coffee will be extracted in less than 20 seconds; the concentrated color is light yellow, the texture is thin, and the oil is maintained for a short time; the taste is high acidity, simple taste and heavy water feeling.

two。 Over-fine grinding: the flow rate is very slow, more than 30 seconds of extraction time, can not extract more than 50 ml of coffee liquid; the color is dark brown, thick; taste bitter, irritating. After the extraction, "a depression of water" is likely to appear on pressed powder, because the water can not pass smoothly through the powder layer and is silted on the surface of pressed powder.

The depth of high quality should be flawless, because defects will affect the performance of coffee during roasting, leading to uneven roasting such as inadequate baking and overroasting. In the first state, the weight loss of high-quality raw beans after baking should be between 18% and 20%. Italian concentration of high-quality oil is the key to appearance. High quality is the hallmark of espresso, which will affect the appearance and taste of coffee. From a technical point of view, oil is actually a layer of air bubbles evenly distributed on the surface of coffee liquid. High quality must be kept for a long time and can last at least two minutes on the surface of coffee. If the color of the oil is light or orange, the coffee may not be extracted enough, or the water temperature may be too low, or it may increase. You can increase the coffee time, or grind the coffee powder more finely, or press the powder a little more, and check the water temperature of the coffee machine at the same time.

If the color of the oil is dark, with very light white spots, it means that the coffee is extracted too much, and it is also possible to grind the coffee powder thicker, or to reduce the strength of the pressing powder. Because there are too many reasons, the more subtle extraction from the art concentration this time, expounds several aspects that affect the effect, whether it is the cause of raw beans, the reason of baking, the reason of grinding, or the influence of the strength of pressing powder, the influence of water temperature and water pressure, and so on, are some details that you need to pay attention to in the process of consciousness concentration.