Espresso Coffee Espresso Coffee

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. Determine the best extraction time as accurately as possible

Although the brewing time of an espresso is usually 22 seconds, the actual time it takes you to complete a perfect espresso may vary for some factors. Most importantly, end the extraction process at the right time to avoid over-extraction or underextraction of espresso. The key here is to grind your coffee just right, plus the pressure used when pressing the powder. Too much pressure or too fine grinding will cause the water to flow too slowly because the water is blocked. Grinding too rough or filling too loosely will cause the water polo to come out too quickly because there is not enough time to come into contact with the coffee grounds.

The aromatic properties of the extract do not have much bitterness.

The most important thing is to avoid extracting too much bitterness from the ground coffee, but still make sure that the aromatic oil and the good taste of the coffee are fully extracted. The general rule is that if you cook for too short, it will not reach its full taste, although if you cook for too long, you may extract too much bitterness and pollution from the single espresso.

Condensed coffee should be concentrated coffee, not too thin or too light, not too bitter. If you have 20-25 seconds to take pictures of 30 milliliters (1 ounce), you're doing the right thing. Remember, most of the "pain" comes from the end of the shot.

Diagnose and troubleshoot for the perfect coffee lens

The main factors that affect your perfect espresso shot include: how much pressure is produced by your espresso machine, how high the extraction temperature is, and how you grind the coffee (whether you use a burr grinder instead of a blade grinder, and the fineness of the coffee). The best time to brew espresso depends on these factors. You need to be familiar with three layers of espresso-Crema,Body and Heart.

Equally important are the initial quality of the coffee, the freshness of the coffee, whether it is properly stored, and whether the roaster is good at baking your espresso.

Make sure the coffee is recently roasted and transported in a sealed bag. Grinding should be carried out immediately before extraction.

Also, don't forget to preheat coffee cups and coffee pots. All these details are important to create a quality espresso shot.

One thing to note is the acidity of coffee-low-acid coffee produces an insipid taste, while highly acidic espresso has a better taste.

Troubleshooting: flowing espresso is too slow

Watch the espresso flow out of the spout. If the espresso flows too slowly, then maybe you grind the coffee down, or you press it too tightly.

Changing one or both of these items can help fine-tune shot so that it flows out correctly. If you let it flow very slowly, the result will be that espresso is overextracted, which can be dark or bitter.

Troubleshooting: espresso flow is too fast

On the contrary, if the espresso comes out of the spout too fast, then you may not tamp or compact the coffee. Another thing to check is whether you grind the coffee into too big particles.

Change one or two ways to adjust the espresso so that it flows out of the spout. If you let it flow too fast, it will lead to insufficient water or extraction.