The difference between pressed Coffee and Italian espresso in the Teaching of Coffee making skills

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Guide reading

When chatting with guests on Qianjie recently, I noticed that many enthusiasts wanted to buy an espresso machine in order to have an American coffee / latte at home, but were dissuaded by the price. The purpose of buying an espresso machine is to get a full-bodied coffee base, and then mix it with your favorite ingredients according to your preferences, and this rich coffee base doesn't have to be made by an Italian coffee machine, and a French kettle can do it!

Does it have to be an espresso machine to make espresso?

When there is no espresso machine, we can understand espresso as a very strong Lafite, so whether it is dripping coffee or soaking coffee, we can get a high concentration of coffee liquid by reducing the ratio of powder to water. Of course, the coffee liquid made in this way cannot be compared with the espresso made by the espresso machine, whether made by pressure pot or by hand, the concentration and alcohol thickness of the high-concentration coffee is still not as high as that of the real espresso, and there is no way to achieve the golden fat on the espresso. Popular Science: what is the oil on espresso?

When the coffee machine extracts espresso, the coffee powder is ground to very fine and extracted under pressure up to 9bar. When the hot water passes through the coffee pressed powder, the carbon dioxide in the coffee powder is under too much pressure, and the water is supersaturated for the carbon dioxide. There is no way to release the carbon dioxide and melt directly into the coffee liquid. The high pressure also forces the oil in the coffee to detach from the coffee pressed powder and is brought out by the hot water.

After the coffee is extracted, when the coffee liquid flows out of the coffee machine, the atmospheric pressure returns to normal, and the carbon dioxide that remains in the coffee liquid. When it was ready to return to the air, the carbon dioxide encountered the oil in the coffee liquid. The grease wraps the carbon dioxide that is ready to return to the air. So this is why this layer of oil (Crema) is produced.

Although there is no golden oil in the espresso, it can retain the original oil in the coffee. Unlike dripping coffee, without the filter paper, the oil and very fine powder in the coffee will be retained, so it tastes smooth and lacks a bit of cleanliness.

How to use a press to make espresso?

The normal use of the pressure pot to make black coffee generally uses the ratio of powder to water at 1:15, and the coffee with appropriate concentration can be extracted directly. Due to the need to soak for 4 minutes, the grinding degree is 20 and the screening rate is 75% (the size of coarse sugar) to avoid excessive extraction. The use of pressure pot to make espresso requires the use of low powder-water ratio to extract high concentration of coffee liquid, so the use of 20g powder in the proportion of 1:4, can extract 75-80g coffee liquid. The degree of grinding also needs to be relatively fine, the thickness of the No. 20 screen is 80% (the size of fine sugar), and the water temperature is 92 ℃. As the degree of grinding is finer, the soaking time is shortened to 3 minutes.

How to use a press to make American coffee?

The coffee produced by the French pressure pot belongs to black coffee and cannot be called American coffee. The overall feeling is close to that of hand-brewed coffee. Qianjie demonstrated how to use a press to make black coffee with Ethiopian sun-red cherries this time. The ratio of powder to water is 1:15, the grinding degree is 20, the screening rate is 75% (the size of coarse sugar), the water temperature is 94 ℃, and the soaking time is 4 minutes.

Pour the ground coffee powder into the pot, then pour into the 225ml hot water, pull up the pressure bar, cover the pot, and wait 4 minutes. Then slowly press down the pressure bar to make the metal filter press the 1x4 of the kettle body to prevent the fine powder from the bottom from surging to the top. After the extraction is completed, pour out all the coffee liquid and then taste it, so as to avoid the coffee powder being in the extraction state all the time leading to the bitter taste of the coffee.

Coffee flavor performance: berry juice-like full taste, obvious sweetness, black tea-like aftertaste, the overall mellow and solid, but poor cleanliness.

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