espresso coffee| To extract a good espresso, you need to pay attention to a few details.
Professional baristas and enthusiasts like to make things complicated. Complex multi-step cooking formulations and equipment with some unique functions have become standard. Require the use of novel features on an espresso machine or brewer without any necessary evidence.
I believe we haven't even begun to grasp the basics of coffee. Of course, we still have a long way to go before we start to optimize the finer details.
The following is the hierarchy of adjustable or addressable things that affect a cup of coffee, in order from highest to lowest. The numbers 1 to 3 can completely ruin a cup of coffee. Everything after that will certainly damage the quality, but it will have disastrous consequences. That is, unless they cooperate with each other.
1. Basic quality of raw coffee beans (no defects, 82 +, good water and water activity)
two。 To bake (a ripe, uniform, minimal distillate).
3. Water (whether to choose soft water or water with low hardness)
4. All grinding experiences the same flow / time / etc. (distribution and quality of espresso)
5. Grinder and burr (aligned and sharp)
6. The brewing contact time (if the above time is fixed, the longer brewing time may be improved. Using filtered coffee may hurt you: you may need to get thicker)
7. Change the pump pressure of espresso.
8. Equipment cleanliness (boil everything in the espresso solution, then rinse)
9. The freshness of the water (has the water been in the boiler for some time? )
The next time you find yourself looking for a way to make coffee better, maybe start with the most important thing.
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