How to adjust the extraction scheme of espresso espresso how to make espresso beans good?

The pain of extracting espresso can only be known if you have really experienced it. If you belong to an espresso machine at home, it may take half a bag of beans to make an espresso. Even baristas need seven or eight shot to make them taste good in the face of new espresso beans. So Qianjie came to tell you how to quickly adjust to a suitable espresso with the province.

Theoretical knowledge if you want to quickly adjust espresso, you need to quickly identify problems and adjust the corresponding parameters, which must make yourself very clear about the impact of changes in parameters. For example, the parameters that we can adjust in espresso are grindness, powder quantity, liquid output, water temperature and pressure. (the ratio of powder to liquid output is represented here, and the time is a passive parameter.) the general water temperature and pressure will not be changed easily unless the setting is unreasonable. So what really needs to be adjusted is the degree of grinding, the amount of powder and the amount of liquid.

The main purpose of these three is to adjust the grinding degree, many espresso situations can be solved by fine-tuning the grinding scale, and only a few need to be adjusted to the amount of powder or liquid. Adjusting the degree of grinding, to put it bluntly, is an important means to control the flow rate and time. The finer the coffee powder is, the stronger the pressed powder is, the slower the flow rate of the coffee liquid is, the longer it takes to extract the same coffee liquid, and the thicker the corresponding coffee liquid is. The higher the extraction rate is; on the contrary. The amount of powder can also achieve the same effect, but it will be limited by the powder bowl. There is a concave line in the powder bowl, and the pressed coffee pressed powder just close to but does not exceed the concave line is a reasonable amount of powder. normally, increasing or decreasing the amount of 1g powder is in a reasonable range, if you add too much, you will not be able to buckle the boiling head. if you reduce too much, you will easily be washed away by water. So this adjustment is generally used as the final flavor fine-tuning.

Adjusting the amount of liquid produced is actually used to adjust the relationship between the concentration and the extraction rate. The detailed usage of it will be discussed below. Some work to reduce variables before extraction the most important thing to adjust espresso parameters is to avoid unnecessary interference. For example, extraction errors caused by improper operation of cloth powder, pressing powder, etc.; the stability of coffee grinding is affected because there are too few coffee beans in the bean warehouse; because the coffee machine is not fully ready, insufficient water temperature, pressure, and so on. So you should check it when you adjust the espresso, otherwise it will be white. Step 1: first choose a grindability to extract a shot to face a new espresso bean, you first need to try its state. Apply the espresso extraction formula: 1:2 powder-to-liquid ratio, time 25-30 seconds. If you look at the capacity of the powder bowl, for example, the reasonable capacity of the powder bowl used in Qianjie is 20g, then use 20g coffee powder to extract 40g coffee liquid, and the time is controlled at 25-30 seconds as the extraction scheme, then select a grinding fineness that is similar to that observed by the naked eye to extract first, and use the time difference to judge the grinding scale difference.

The second step: adjust the parameters to control the time to the range of the extraction formula. Here we mainly adjust the degree of grinding: if the flow rate is faster and the time is shorter than last time, the coffee powder will be ground finer, the flow rate will be slower, and the time will be longer than last time, so the coffee powder will be thicker. The research grinding scale depends on the feel, if you adjust more, you will be familiar with the bean grinder, and if you have the touch, you will be able to get there in one step. If the time difference from the target is less than 5 seconds, you can adjust 0.2 grid each time. If the time difference is too big, you can be bold and adjust 0.5-1 grid. Even if the time is too long to be too short, you can lock the grinding scale range and slowly reduce the range.

Step 3: adjust the parameters according to the flavor, even if adjusted to the same parameters as the extraction formula, it does not necessarily mean that the taste of espresso will taste good. This formula only shows that espresso extracted in accordance with this formula will be more reasonable, and finally need to be adjusted according to the characteristics of coffee beans. Qianjie lists the adjustment ideas of several cases, assuming that the extraction time after the grinding degree determined by the formula is 30 seconds.

1. Espresso has a negative flavor such as bitterness, but the concentration is moderate, which may be too long to extract the bitter taste. The general solution is to thicken the degree of grinding. 2. Espresso has a negative flavor such as scorching bitterness, and the color of the oil is light and thin. It may be due to the bitter taste of the tail end, which can be avoided by reducing the amount of liquid out. You can try to test it with a ratio of 1.5 or 1.7. 3. Espresso has a rich flavor but a short finish, so you can properly extract more coffee liquid and try to adjust the ratio to 1Rule 2.5. 4. Espresso has a mediocre taste and no flavor. If you exclude the problem of coffee beans, it may be caused by too much powder, because if you replace new beans, it may be a difference in baking degree, resulting in inconsistent volume and weight. Back to the usual amount of powder, as a result, the volume is larger. So first try less 0.3-0.5 g of powder, extract coffee liquid unchanged. Finally, the extraction formula is only a reference, if it is framed by it, it is difficult to adjust the flavor, and finally can only keep investigating the grinding degree, wasting coffee beans. The ratio of 1:2 is not entirely suitable for the golden ratio of this kind of coffee beans, sometimes it may be good to drink at 1.70 or 2.5 at times. Time is not necessarily limited to 25-30 seconds, sometimes 36 seconds, 24 seconds is the delicious state of this coffee bean.