Eight factors that influence the taste of coffee

There are eight main factors affecting coffee: (1) water temperature of extraction, (2) grinding degree, (3) extraction pressure, (4) powder quantity, (5) extrusion degree, (6) water quality, (7) machinery and equipment, (8) people.

Temperature:

Why temperature is listed as the first focus of discussion. Because other factors are better solved and there are coffee bean quality, different varieties are different. But the temperature is the most difficult for the average machine to master. Because coffee itself contains hundreds of very complex substances, and these substances will be extracted with different extraction temperatures, resulting in the ever-changing taste of coffee. Therefore, it is suggested that the best extraction temperature of coffee is between 90 °C and 92 °C.

Grinding degree:

The degree of grinding is very extensive, generally speaking, it is related to the variety of coffee beans and the degree of baking. The grinding degree of 100%ARABICA beans is generally a little thicker than that of mixed beans. To cook a perfect cup of Espresso has a certain range of grinding. When the grinding degree is too fine, when brewing coffee, the effluent will flow out in droplets, and the hot water will stay for too long, resulting in excessive extraction, and too rough grinding will cause coffee running, resulting in insufficient extraction and affecting the taste of coffee. Under normal grinding degree and normal extrusion degree, the outflow state of extracted coffee should be fine and uninterrupted, and the 30C.C.~35C.C should be finished within 25 seconds. Espresso coffee.

Extraction pressure:

Also known as brewing pressure. A pressure of 8 to 9 bar is generally used. Why use this pressure? Because this is the empirical value obtained from the actual operation. Because too high pressure will break through coffee powder, create holes, form uneven extraction, and the pressure is too high, hot water passes through too fast, will cause insufficient extraction. Too little pressure will lead to excessive extraction.

Powder quantity:

This factor often affects the quality and taste of a cup of coffee. In general, the appropriate amount of powder is recommended around 7.5g/ per cup of Espresso, because too much powder will cause the coffee pressed powder to top to the effluent network, so that the coffee does not have sufficient room for expansion, resulting in over-extraction. If the amount of powder is too small, the thickness of pressed powder is insufficient, and it is easy to be broken down by hot water, resulting in uneven extraction.