How to extract espresso how to adjust the teaching parameters and how to judge that espresso tastes good?

Friends who run a coffee shop should understand that they can't taste the taste they want when they taste espresso and collapse every morning, and the bean grinder saws repeatedly.

Friends outside the industry will envy baristas that they have endless coffee to drink, and only they know the bitterness in the industry. Maybe Qianjie can provide you with some small ideas (maybe you'll let it go.

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From enthusiastic netizens who spoke on condition of anonymity, first of all, it is important to make clear why espresso is adjusted. It is true that there is a phenomenon of aimlessly adjusting the concentration and adjusting it for the sake of adjustment. Qianjie concluded that there are two main reasons for debugging espresso every day. The first point is that the extraction today is not as good as it was yesterday, and it has to be adjusted back; the second point is that it is unstable during extraction, and each cup may give you a "surprise." you have to adjust the parameters to stabilize.

After clearly knowing the goal of adjusting the espresso, the next step is to "diagnose" why this is the cause. After a 12-hour "rest state", there are often some problems with the first cup of espresso extracted every morning, sometimes with small details that can be fine-tuned or ignored. it will not have a lot of impact on the flavor and taste, in this case, there is no need for a big fight to carry out cruel debugging. And sometimes espresso from the state of extraction, taste, oil performance reflects that this cup of coffee is very abnormal (problematic), it needs to be adjusted.

That is, it does not have to be adjusted every day, and if the concentration extracted from the first three times today meets the goal of stability and good flavor, then there is no need for adjustment. Then there is something wrong with the extracted coffee, the taste is wrong, there are many reasons, usually need to consider the reasons are: ① coffee bean oxidation; ② grinder wear and tear; ③ air humidity change. The process of raising coffee beans is the process of exhaust and flavor loss, which may not have changed much the day before yesterday, but today, there may be unacceptable taste changes, just like "warm water boiled frogs". So this situation needs to be adjusted to the best state of espresso beans of the day. The wear and tear of the bean grinder is an inconspicuous detail, but Qianjie has also seen a case in which the bean grinder has been used for 3 years without disassembly, cleaning and maintenance. the extracted espresso is indescribable. Take a look at it, the coffee powder deposited inside is beyond imagination, and the blades are all burr. This kind of ground coffee powder, the extraction of good coffee depends on luck.

Therefore, regular cleaning of the bean grinder is the key work to ensure the stability of espresso. With the change of air humidity, the most classic representative of Lingnan region is "HuiNantian". The air was relatively dry yesterday, but the air humidity is heavier today, so grinding is necessary, because it is basically impossible to use yesterday's parameters. When the humidity is high, the coffee powder is easy to agglomerate, and it is easy to appear unstable state during extraction. At this time, the simplest way is to increase the amount of powder, the liquid does not change, although it is an expedient measure, but simple and practical. Knowing that there are probably only a few types of problems, then just "prescribe the right medicine". The general adjustable parameters are grinding thickness, increasing and decreasing powder amount, and adjusting proportion. When debugging and concentration is opened in the morning, the adjustment of grinding degree can be placed in the first place, and it can be corrected according to yesterday's parameters, such as the same powder proportion, and the time used has an error of more than 1 second. then the research mill will reduce the error to less than 1 second (fine when time is fast and thick when time is slow).

The next step, of course, is to judge whether the espresso is normal by tasting it, and then make a latte and taste it. If you find that the latte is bitter and tastes thin, you can adjust the ratio of powder to liquid, and extract less espresso liquid. Generally, the weight ratio of concentrated extract powder is 1.5-2.5 (except for extreme cases).

The controllable range of the operation of increasing and decreasing the amount of powder is too small, it generally depends on the reasonable capacity of the powder bowl, and the general adjustment is based on the previous parameters of ±0.5g powder. if it is greater than this data, it basically belongs to the remolding of the extraction scheme. It is particularly important to note that coffee beans should be replenished in time before using up the beans in the warehouse, and the pressure in the warehouse will also affect the stability of grinding. When replenishing coffee beans, it is best to use similar baking dates. If different baking batches are used, it is recommended to use up a batch first, add new coffee beans, and then test fine-tuning.