The stable product comes from the daily morning test of the coffee shop under strict control.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

At a time when coffee culture is getting stronger and stronger, many baristas are slowly transforming from the front line of the bar to the behind-the-scenes position of baking beans in front of the roaster, as more factors affecting coffee presentation exist.

The roast curve of a pot of coffee often needs to be modified many times to achieve the ideal state; but the final state of the coffee often has a great influence on the brewing barista, and such a display needs to be completed by the joint efforts of the roaster and the barista.

A lot of bakers may get some feedback for no apparent reason:

For example, recent beans are extremely fresh, extracted coffee will have acid phenomenon;

For example, latte has astringent taste, American style and concentrated taste, which will be extracted too much. After repeated adjustment, it is invalid.

Or maybe, your baked beans are sun-based, but I like the cleanliness of the coffee. Your taste is too strong.

A recipe that had been used for half a year, whether it was a coffee machine, a bean grinder, a roaster, or a roasting curve, even if the blending ratio had not changed, the roasters would probably be helpless when they heard such information.

But I believe that many experienced baristas know how to solve such problems.

The daily work of the baristas may seem easy, but the easy premise is that everything that should be prepared for daily production has been prepared, including the early test of coffee.

Daily temperature, air pressure, and coffee beans are different from day to day, and coffee early testing exists to adjust for such differences. Especially for new baristas working in the bar, the early test status is not only to accumulate the extracted data, but also to provide the most direct basis for solving various problems in coffee extraction in the future.

In daily production, if there is a problem with Italian coffee, the two variables that can be adjusted most directly are the thickness of the bean grinder and the amount of powder. The extraction time and the gram weight of the coffee solution are changed as reference values.

A good cup of Italian coffee needs fresh coffee beans, soft touch, medium body, obvious flavor, taste changes from the mouth is roughly sour and bitter in turn, of course, different blending will show different taste changes. No astringent taste, no burnt taste at the end.

If your espresso beans are more washed beans, it needs to be kept clean; if it is more sun beans, it needs to be kept complex and layered.

In the end, no matter what kind of coffee, as long as there is a problem in extraction, what needs to be adjusted and selected is the understanding and control of the beans by the baristas.

If the baristas in a coffee shop make coffee morning tests for too long and too many times, this does not prove the professionalism of the baristas, but may be a deviation in efficiency and professionalism.

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