What is the proportion of normal extraction time parameters of espresso? Extraction characteristics of Grinding degree of espresso Italian Coffee Powder

When drinking espresso alone, many people can't stand the high concentration of scorched bitterness, which many people describe as traditional Chinese medicine. After being diluted with milk or water, many people are easy to accept. But the reality is often cruel, you will inevitably taste coffee that is difficult to swallow even with milk, or the pattern of coffee is easy to disintegrate, even if there is something wrong with espresso in many cases.

Many of the guests in the front street also have Italian coffee machines at home, and they usually have a good time to play, and the frequency of summing up the operation is much lower than that of the coffee shop. In this way, it is much harder to extract a good cup of espresso, which requires a simpler theoretical method of extraction. The problem of extracting espresso even in coffee shops, it is not uncommon for coffee shops to experience thinness of oil or excessive bitterness and acidity during extraction concentration. Therefore, espresso is generally debugged in coffee shops until the production requirements are met. Then what indicators can be used as a reference? The relationship between ferrous parameters, time and the ratio of powder to liquid in the extraction of espresso. From the espresso standard directed by the Italian Coffee Association in 20-30 seconds to the 1:2 powder-liquid ratio commonly used in coffee shops, time is used as a reference factor, based on the actual taste of flavor.

This change is mainly due to the emergence of SOE and pressure swing extraction machines, so that the extraction is no longer the same, but a targeted extraction plan. For example, in the extraction of traditional Italian coffee beans and SOE Yega Chuefei coffee beans, in the grinding degree, powder amount, time, powder liquid ratio these parameters are not the same. It seems that if you want to make a cup of espresso now, it is very difficult to look at the current pressure swing extraction, immersion extraction is very complex, in fact, as long as you understand the most critical factors of espresso and control these parameters, it is very difficult to extract a bad espresso. For a household coffee machine, the choice of the machine determines the difficulty of making coffee. Of course, it is not very realistic to have a double-headed commercial coffee machine at home, but if it is just a small, supposedly powerful home coffee machine (also known as a "toy machine"), then it's basically a hell-level start. Qianjie believes that coffee machines with 310 and above in Huijia can be regarded as a novice start.

And coffee beans will become the next problem, how to choose coffee beans, has become a great knowledge. Online, prices range from 30 yuan to 300 yuan, but Qianjie should remind everyone not to be greedy for petty bargains, say to buy some low-cost practice beans first, and practice how to extract coffee. There's nothing wrong with practicing those repetitive movements, but it's basically impossible to go any further. First of all, bad beans are prone to the problems of bitterness, acidity and lack of fat. If the problem is caused by coffee beans, no matter how to practice will not help, because you have not tried good, you do not know what should be good, this is a cognitive level. Of course, when you really know what a good coffee should be like, it's okay to buy some practice beans to firm up your movements.

With regard to the freshness of beans, Italian beans need to be kept for about 7-10 days (from the date of baking) if you want to extract them well. The fat produced by too fresh beans will be rough and lack flavor. Too long coffee bean oil will be thin, the taste will be bitter and stale.

To master several basic points, it is generally difficult for espresso to extract espresso easily, but it is difficult to control the extraction time, the generation of "channel" and how to observe whether the concentration is normal. Qianjie summed up several points for beginners. 1. In terms of time control, for beginners, there is no brain to fix the amount of powder (look at the capacity of the powder bowl) and the ratio of powder to liquid at 1:2. The extraction time is controlled within 20-30 seconds by changing the grinding degree. I believe that this practice is already very simple, as long as one variable. If the time is long, the coffee powder will be coarse, and when the time is short, the coffee powder will be fine.

2, but beginners will add variables to themselves, that is, the problem of powder distribution and powder pressing, which is also the cause of the "channel". The advice given by Qianjie is to use a cloth powder dispenser to make the powder, and use the maximum force to press the powder to ensure that it is smooth. If your coffee machine can continue 9bar pressure extraction, the pressure on your hand is negligible, so you don't have to worry about pressing too tight.

3. During the extraction, we need to observe the extraction state of the coffee to see whether the flow rate is uniform and whether there is a gush. If coffee gushes out 2-3 seconds after pressing the extraction button, it can be judged that it is too coarse or "channel"; if there is no liquid after pressing the extraction button for more than 10 seconds, you can stop the extraction first and judge whether it is grinding too fine or too much powder. In addition to the flow rate is unstable, suddenly fast and then slow, this situation is mostly caused by the "channel" or uneven powder pressing.

4. If you follow the extraction requirements and extract the coffee at the ratio of 1:2 in 20-30 seconds, there is no "channel" phenomenon, and the oil of the coffee is thin, you can judge that it is the coffee bean problem, or the water temperature and pressure of the coffee machine is not enough. For the extraction of pre-ground coffee powder, it is recommended that Qianjie also contact many customers who need to pre-grind espresso powder in the store. One point that needs to be emphasized in the previous street is that the coffee powder ground by the coffee shop does not necessarily match the Italian coffee machine you use. On the other hand, even the coffee machines and bean grinders used by coffee shops need to fine-tune the grinding scale every day to ensure the quality of the products.

Therefore, the pre-ground coffee powder can only have a rough thickness. Therefore, for guests to extract coffee, in the case of fixed grinding thickness, time control can be achieved by increasing or decreasing the amount of coffee.