Espresso extraction process to make espresso pay attention to the details of espresso drinking

Guide reading

Espresso is a high concentration coffee extracted under pressure by an Italian coffee machine. it is the base of popular drinks in American, lattes and other cafes. In recent years, many coffee lovers have also been equipped with an espresso machine at home. Of course, it is not easy to extract qualified espresso. Today, let's share some tips for extracting espresso in front of the street.

Formulate the extraction scheme of espresso

If you want to extract a good espresso, you must first know yourself and your enemy. Espresso, commonly known as "Espresso", is a cup of high concentration coffee extracted in a very short time, the amount of one cup is about 30ml, and the black coffee liquid is covered with rich and delicate golden coffee oil.

The parameters of extracting such a cup of espresso are powder quantity, proportion, time, grinding degree, water temperature and pressure. Water temperature and pressure most machines have a preset plan, which does not need to be changed if it is not necessary. So the final parameters we have to determine are powder quantity, proportion, time and degree of grinding.

-amount of powder-

The amount of powder is the easiest of the four parameters to determine, which is related to the loading capacity of the extraction bowl. You can check the bowl capacity manual of the machine you bought. If not, you can use Italian grinding coffee powder to fill the bowl and press it vigorously with a powder hammer until the powder reaches the concave line of the bowl, and then weigh the coffee powder in the bowl. In this way, you can determine the maximum load of your bowl.

The capacity range of the double powder bowl used in Qianjie is 18-20g, and the weight of powder produced in Qianjie is 20g.

-proportion-

The ratio of powder to liquid is generally used, that is, the ratio of coffee powder to espresso. The common ratio of espresso is between 1.5g and 2.5g. Qianjie recommends that you start with a powder-liquid ratio of 1:2, that is, if you have 20g of coffee powder, then extract 40g of coffee.

-time-

When the extraction time is controlled within 20-30 seconds, it is easier to extract the delicious espresso, and the espresso finished in less than 20 seconds will be thinner and watery. Espresso extracted in more than 30 seconds is prone to bitter taste.

-degree of grinding-

The degree of grinding used in making espresso is very fine, as fine as flour. The degree of grinding is a parameter that often needs to be adjusted in espresso. The coffee machine is very sensitive to the test of the grinding degree of coffee. If the grinding is a little rough, the flow rate will be too fast and the extraction time will be shorter; if the grinding is slightly finer, the flow rate will be too slow and the extraction time will be longer. Therefore, it is usually through micro-research grinding to make the extraction time within 20-30 seconds.

Extraction steps of espresso

After understanding the extraction theory of espresso, let's practice the extraction of espresso! This time, the Pegasus E98 semi-automatic coffee machine is used for demonstration, and the brewing handle uses a bottomless structure to observe the extraction state of the coffee.

① powder

Before receiving the powder, wipe the coffee powder bowl clean and keep it dry. Turn on the bean grinder and start grinding the coffee beans. And use the coffee powder bowl to catch the coffee powder. Qianjie uses a hand-dialed version of the bean grinder, and there is no quantitative function, so it will be equipped with electronic scales to weigh, this time weighing 20g.

② cloth powder & filling and pressing

The purpose of distributing the powder with a finger or a dispenser is to ensure that the coffee powder is evenly distributed and to avoid inconsistent density when filling and pressing later. Qianjie suggests using a powder distributor to distribute powder, which can ensure stability and speed for beginners. Place the cloth dispenser flat on the coffee powder bowl and rotate it several times to pick it up.

Cloth powder after filling pressure, when filling direction to vertical powder bowl, the best way is the arm vertical, using the strength of the arm to fill, the pressure does not need to be too strong, the coffee pressed powder to the concave line inside the powder bowl can be.

Confirmation before ③ extraction

Confirm before buckling the cooking head, one is to make sure that the filling is smooth, and the other is to make sure that there is no residual powder around the powder bowl. Then press the brewing button to wet the brewing head, then gently buckle the coffee handle on the brewing head, and make sure it is fastened to avoid leakage.

④ extraction

Press the brewing button quickly after buckling the head to avoid scorching the surface of the coffee powder with high temperature. About 4 seconds after pressing the extraction button, the thick coffee liquid began to appear at the bottom of the powder bowl, slowly several liquid columns synthesized a liquid column, and changed from dark brown to golden yellow, and when the 40g coffee liquid was extracted, press the stop button to end the extraction, it took 28 seconds.

Here are some common abnormal phenomena in the extraction process.

The spewing state appeared at the initial stage of ① extraction. This is due to the "channel effect", which may be caused by small filling pressure or unbalanced filling pressure.

② did not appear liquid until 8-10 seconds after the beginning of extraction, and remained drip-like for the next 15 seconds. The reason for this situation may be too much coffee powder, too fine grinding of coffee powder, too much filling pressure, and so on.

Espresso can be drunk with milk or water. Espresso with milk is a latte, which tastes sweet. Espresso with water is American coffee, refreshing and delicious.