Can I make espresso with light roasted beans? Which do you prefer, hand coffee or espresso?

It is a consensus that the beans used in espresso are generally roasted to a deep degree. Among the roasting levels of coffee, there is a roasting degree called "Italian roasting Itatian Roast" with an Agtron value of 25. It is the deepest of the eight degrees of roasting, and the surface of these coffee beans is usually covered with shiny grease.

But today's espresso beans are generally not so deep. For the former street series of espresso beans, the common Agtron value was 55, which is the "urban baking City Roast" of the eight roasting degrees. What we are going to try on the front street today is how lightly roasted coffee beans extract the flavor of espresso. What we call light roasted coffee is the "light roasting Light Roast" and "cinnamon roasting Cinnamon Roast" among the eight roasting degrees, that is, the Agtron color value is 85-95. Why didn't Qianjie do this "fun experiment" before? Because Qianjie used an old-fashioned coffee machine (the hero of opening the shop), and did not have many functions, the performance of extracting shallow roasted coffee was not very ideal. Now that we have a new coffee machine, there are more artificial operation parts, so we can play and experiment happily. In this experiment, there are three kinds of beans, namely, Huakui (in the sun), Ding Ding (washed in water) and Dorothy (washed with enzyme). Why are all Essex beans. Well, you have to work out the data before there is an excuse for Huo Red Mark!

The first is to test Sakuran. If you want to extract espresso with light roasted coffee beans, please remember to fine the grinding scale first. Otherwise, you will see the following:

Extraction time 7 seconds: the flow rate is very fast after three parameter adjustments, the extraction parameters of shallow roasted Sakuran are 20g powder, pre-soaked for 8 seconds, and 35g coffee liquid is extracted under the pressure of full 6bar, and the final time is 30 seconds. Espresso gives off a sweet berry aroma, tasting concentrated like concentrated juice, with a sense of jam accompanied by irritation.

Qianjie made a cup of hot American style and a hot latte from Huakui respectively. The hot American style exudes an attractive sweet aroma of berries, tasting like raspberry juice without any bitterness, while the finish is the aftertaste of passion fruit honey. The performance of making a hot latte is somewhat mediocre, and the coffee is basically obscured by the smell of milk, highlighting the sweet smell of milk (like baby milk powder).

With the experience of Huakui extraction, Qianjie adjusted the parameters to 20g powder, pre-soaked for 6 seconds, extracted 32g coffee liquid under the pressure of 5bar, the final time was 26 seconds. Similarly, Qianjie made hot American style and hot latte respectively for comparison.

The espresso oil extracted from the diced fruit in water dissipates so quickly that there is only a thin layer of coffee oil before it is poured into hot water. Hot American style also has a good performance, citrus flavor is very rich, and the taste is smooth and full, the finish is white flowers, the only deficiency is that the finish is a little shorter.

The performance of making latte is not so ideal, the whole cup of coffee is very light, and it doesn't set off the sweetness of milk like Sakuran, and feels that coffee and milk are mutually exclusive. The last is to test Dorothy, because Dorothy shows the taste of "White Peach Oolong" in hand, so Qianjie also calls Dorothy "White Peach Oolong". At the same time, Qianjie also adjusted the parameters of this coffee. The amount of coffee powder was 20g, pre-soaked for 10 seconds, and 35g of coffee was extracted under the pressure of 6bar, and the final time was 29-30 seconds. The espresso gives off a strong peach flavor.

Also make hot American style and hot latte respectively to compare. Due to the loss of "fruit dingding", Qianjie directly extracted the coffee on top of the hot water this time. Dorothy Hot American Front Street is considered to be the best of the three beans, with strong peach flavor, creamy taste and the aftertaste of oolong tea. It's no less than making coffee by hand.

The performance of making a hot latte has an unexpected feeling, and the whole cup of coffee is like drinking light cheese, unexpected and interesting. Through the performance of these three types of light roasted coffee beans, the production of American coffee has a good performance, showing the original flavor of coffee beans. However, the flavor of latte coffee made by blending with milk is generally light and is easily covered up by the momentum of milk. For friends who want to make espresso from lightly roasted coffee beans, this idea works, but it takes a lot of theoretical knowledge and practice to extract good coffee.