What is the extraction standard of espresso? How to adjust the grinding ratio parameters of Italian coffee

After a friend saw the espresso scheme shared in the front street, he went home and tried to extract the coffee. Finally, I didn't get the right taste, so I went to Qianjie again to discuss this problem. Therefore, Qianjie also takes this opportunity to share with you how to judge espresso in practice.

First of all, any data is for reference only, complete reproduction of the data can not get the taste of espresso extracted from the front street. Because this involves the flavor of coffee beans, the performance of the coffee machine and other hard problems. Therefore, the extraction of espresso is to learn to operate the machine and understand the relationship between parameters. It is enough to extract the flavor of coffee beans and avoid negative flavors. Qianjie in the daily extraction parameters, does not always use 20 grams of powder to extract 40 grams of coffee liquid, the time is 25-30 seconds. But this parameter is a reasonable parameter in theory, in reality, the state of coffee beans is changing every day, so in order to maintain the stability of coffee quality, we need to constantly fine-tune the parameters. Among them are the degree of grinding, the amount of powder and the amount of liquid. "for example, yesterday's parameters were 20 grams of powder to extract 40 grams of coffee for 28 seconds; today's parameters are 19.7 grams of powder to extract 40 grams of coffee for 28 seconds; or 20 grams of powder to extract 35 grams of coffee for 26 seconds (adjust the amount of liquid); or 19.7 grams of powder to extract 40 grams of coffee for 30 seconds (adjusting powder and grinding)."

Through this adjustment, the flavor of espresso can be adjusted back to that of yesterday (everything depends on the flavor and taste). In the daily practice of espresso extraction, we can observe the extraction state of espresso and taste to determine whether espresso is normal or not. -it is important to observe whether the temperature and pressure of the coffee machine are normal before extraction. Then observe the effluent state of espresso. General extraction espresso, from the start of the extraction button, 4-6 seconds will press the first drop of coffee liquid, coffee liquid is brown-black, very sticky, the flow rate is very slow, to about 12 seconds, the flow rate of coffee liquid slowly accelerates and stabilizes the flow rate, the color is brown and yellow, sticky as cream. At about 20 seconds, the coffee liquid is golden yellow and the flow rate is stable. as the number of seconds increases, the color of the coffee liquid slowly becomes lighter and the viscosity becomes thinner until the coffee liquid whitens, indicating that it is time to end the extraction (usually before whitening).

If you are observing the following situation in the coffee liquid, it means that there is something wrong with the extraction and can be terminated early and re-extracted. 1. Under non-pre-immersion, the coffee liquid will not come out until 10 seconds after turning on the quick-close button. This is caused by too fine grinding or too much powder. 2. The flow rate of coffee is unstable, sometimes fast and sometimes slow, which may be due to the fact that the cloth powder is not done well, resulting in a channel effect. 3. The flow rate of coffee liquid is very fast, which is caused by grinding. If the flow rate is normal at first, but then it becomes fast, you need to pull out the handle to observe the pressed powder, and if there is only a perforation or a gap on the edge of the pressed powder, then you only need to pay attention to the cloth powder. If the surface of pressed powder is muddy and uneven, you need to increase the amount of powder.

4. After making espresso, the quality of espresso can also be observed. In general, the oil of espresso is golden, delicate and smooth, and it looks like cream when shaking. If the fat is rough or caked, it may be due to the freshness of the coffee. If the coffee oil is thin, it may be the roasting degree of coffee beans or the roasting time is too long.

-tasting and observing the state of concentrated extraction can only avoid some primary errors. Even if the flow rate is uniform and the proportional time successfully hits the extraction range, there is no guarantee that this espresso will taste good. Therefore, after observing that there is no problem with the extraction process, you need to taste espresso to determine what deficiencies need to adjust the parameters. The flavor of espresso mainly depends on coffee beans, so it can be compared with the flavor of coffee beans when tasting espresso. The second is to judge whether espresso has a taste deficiency. For example:

1. If you feel that the concentrated taste is concentrated and sour, and the remaining rhyme is short, it is possible to extract less coffee liquid, and the extraction can be prolonged appropriately. 2, the taste is rich and bitter, so it is necessary to adjust the degree of grinding. 3, light taste, thin taste, it needs to be adjusted according to the extraction data, if the liquid is relatively fast, the time is less than 25 seconds, you can appropriately adjust the grinding, reduce the amount of liquid or increase the amount of powder. Of course, if you end up drinking with milk or water, the best way to taste it is to add milk (water) before tasting it. Just like Qianjie stores are mainly American and latte, in the final stage of adjusting the parameters of espresso, we still need to make latte (American) coffee to judge whether the flavor is right or not.

Some coffee shops are making lattes that are not the same as the American standard of concentration. The coffee base for making lattes will extract less coffee liquid because the coffee liquid in the back section is low in concentration and tastes bitter and sweet. Without this part of the milk, the taste is fuller and sweeter, while the American style will normally extract or extract more coffee liquid, because the American style is already diluted espresso. Therefore, a more complete extraction will make the American coffee more flavor (as long as the espresso is not bitter and astringent, the American style will not be available).