Espresso | three factors determine how to adjust the speed at which you produce espresso.

1. Powder quantity

The amount of powder refers to the amount of dry coffee powder poured into the filter bowl. Ideally, an electronic scale with an accuracy of 0.1g is used to measure the amount of powder. The filter bowl of the handle usually has a capacity limit; if not marked, the amount of powder should not exceed the edge of the filter bowl. Once the amount of powder is determined, it should be taken as the standard to remain stable. For example, the amount of powder in my coffee machine is 20g, so I make sure it is 20g every time.

2. The output of the cup

Cup output refers to the total amount of espresso flowing into the coffee cup. Nowadays, people usually measure the cup by weight, but in the past, people are more used to measuring by volume. In order to ensure the quality of coffee, we should ensure that the reserve is stable. For example, if the amount of powder is 20g, the corresponding amount of powder should be 40g.

There will be a certain proportion between the amount of powder and the output of the cup. In the example we just gave, the ratio of powder to output is 1:2. The output of the cup can be adjusted as needed, but at the beginning, you need to make sure that the amount of powder and output remain stable, which will make it easier for you to understand the coffee extraction.

You can measure the output of the cup after weighing, or measure the volume directly with a coffee cup with a zona pellucida scale. Of course, the effect of weight measurement is more accurate.

3. Time

The last element is time, and sometimes people call it "velocity". Time is measured from the moment you start the extraction until the moment you stop the extraction. The standard espresso extraction time should be between 26 and 32 seconds.

If the flow rate is fast and the time is less than 25 seconds, the coffee may not be fully extracted and the taste is sour.

If the flow rate is slow and the time is more than 33 seconds, the coffee may be over-extracted and bitter.

If the time is exactly between 26 and 32 seconds, the extraction of coffee will be more balanced, sour, sweet and taste harmonious as a whole.

Adjustment grinding

Now we have prepared a basic espresso extraction formula, that is, "powder + cup volume + time", such as "20g:40g+26-32 seconds". But what if the extraction does not follow the formula? For example, the flow rate is too fast or too slow? At this point we need to adjust the grinding.

* if the flow rate is too fast and the time is less than 25 seconds, it means that the coffee powder in the filter bowl is too rough and should be adjusted more finely to slow down the flow rate.

* if the flow rate is too fast and the time is more than 33 seconds, it means that the coffee powder in the filter bowl is too fine and should be adjusted more coarsely to speed up the flow rate.

If this is incomprehensible, imagine a bucket of stones and a bucket of sand. In a bucket filled with stone, the gap between the stones is very large, and if you pour water, the water can easily flow through the gap; in a bucket filled with sand, the gap between the sand is very small. If you pour water, the water will be gradually absorbed by the sand and it will be difficult to reach the bottom of the bucket.

Finally, when adjusting the grinding, keep in mind that the coffee powder that has been ground before in the bean grinder still uses the previous parameters, and this small part of the coffee powder will still remain in the bean grinder. Therefore, after the adjustment, be sure to try to do 1-2 cup coffee test results. If it is a large commercial bean grinder, we usually test 3-4 cups.