Does Italian concentrated Espresso taste good? What are the key factors that affect Espresso?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Qianjie Coffee talks about the key factors affecting Espresso
Extraction time is the key factor among the three elements of Espresso. It takes seconds as the timing unit, from the start of the pump to the end of the pump stop. Extraction time is the least important factor in Espresso formulations, but it is still enough to make or destroy a cup of Espresso.
The Espresso extraction time of most cafes is between 22 and 40 seconds, and most of them are concentrated between 25 and 32 seconds. Espresso that is extracted faster usually tastes thinner and has higher acidity. The longer the extraction time, the sweeter and thicker the taste. If the extraction time is too short, Espresso will be sour and weak. If the extraction time is too long, Espresso will become bitter and irritating.
In Espresso production, time is not as important as liquid weight.
This means that you should not debug for the purpose of achieving a specific extraction time when you have not yet adjusted the target liquid weight. Instead, you should first adjust the extraction to achieve the expected liquid weight, and then see if the extraction time is what you want. It is only a simple adjustment in thinking and implementation, but it is very important.
Suppose your ideal extraction formula is 20 grams of coffee powder, 40 grams of liquid weight, and 30 seconds of extraction time. When you make espresso, you will use 20 grams of powder, extract 40 grams of coffee liquid, and try to stop the extraction in 30 seconds.
The authentic taste of Espresso is as fast as the following.
1. Drink a glass of water first, let the taste buds return to the most primitive and purest state.
two。 Experience the visual impact of oil and taste the richness of coffee
3. Take a sip, feel its fragrance and sour, and wait for it to be sweet.
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What is the relationship between baking and extraction? How should different degrees of baking pass through different extraction
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie coffee to talk about different roasting degrees of coffee extraction? The roasting degree of coffee can be divided into light roasting, moderate roasting and deep roasting. Light roasting retains more flavor in coffee beans, and coffee can be obvious at this degree of roasting.
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What is the core process of the extraction principle of coffee? What factors will affect coffee
Professional coffee knowledge exchange more coffee bean information please pay attention to the core process of coffee extraction principle in the front street of coffee workshop (Wechat official account cafe_style): grind coffee beans to increase the surface area of coffee in contact with water; coffee powder is fully soaked in aqueous solution and coffee essence is hydrophilic dissolved; separation of coffee solution and coffee grounds. All modern coffee extracts are soaked and filtered.
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