Why is the coffee made by hand light? why does the coffee taste weak? why is the coffee made by hand so weak?

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Correlation between Grinding setting and Coffee Flavor

The first mistake I have seen in the most common home espresso environment is the failure to adjust the grinding to fit the coffee bean / blend.

Most home users just keep their grinders in the same setting.

Of course, it depends on the ability of your grinder (some have very large steps between settings and others have fine tuning and others have a very small adjustment range if they are automatic machines).

With the aging of coffee, the need for grinding and the optimal extraction dose change.

Usually, you need to make some minor adjustments every few days.

Of course, you can cheat with a slightly higher dose.

When you open the newly packaged coffee, the pressure in the bag is different from the atmosphere, so the beans will behave differently in the first few hours until they balance the oxygen balance.

If the grinding is too rough, or the dose is too low (remember that the grinding and the dose interact with each other), the espresso will "spout" and finish shooting in a very short time (for example, less than 20 seconds).

This is often referred to as "underextraction"-coffee is light, with varying degrees of bitterness in both body and sweetness.

Underextracted coffee tastes very light, and you will notice that the cream may be very light and will soon dissipate.

This is a very light coffee. It is not a problem with beans or roasting, but is caused by incorrect extraction.

When the grinding is too fine, or the dosage and tamping are too high, the coffee may be overextracted-poured very slowly, or "choked".

Coffee will be scorched because it has been in contact with hot water for too long.

The typical taste of overextraction is baked, sour, bitter, lack of sweetness, and the cream has dark grease marks on the surface.

The color of crema may also be pale, with deep oil stains on the surface.

When you extract it correctly, it will taste good.

The cream will be rich in yellow / brown / orange, and the cup will have body, sweetness and, of course, taste.

Used for brewing methods of non-espresso, such as filtration, plunger, etc.

It is important to have the right type of ground to suit your instrument, and for the exact dose level and brewing time to make the appropriate level of coffee oil (flavor) released.

Once you have mastered and adjusted your brewing and extraction techniques to adapt to coffee, then if you prefer coffee with a richer flavor, you can choose coffee with a more natural taste.

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