Espresso espresso how to make rich oil crema Krima

Just a few days ago, a guest came to the store for espresso. Before he left, he said, "I love the concentration of your house. It's the richest oil I've ever seen." At the same time, a friend asked Qianjie how the oil of that espresso could be made more abundant. Today, Qianjie is here to share its views.

The golden layer of espresso oil, called Crema, is actually not very strict because it is made up of coffee oil and carbon dioxide. When this layer of Klima disintegrates and the carbon dioxide dissipates, the thin reflective layer left is the coffee oil.

However, sometimes because of some customary saying, this layer of golden Klima can also be called espresso fat. Now that we know the composition of Klima, if we want to extract rich Klima, we need to choose beans that are rich in oil and carbon dioxide. The richness of coffee bean oil is mainly the variety of beans and the degree of baking. Generally speaking, Robusta has more oil than Arabica, but the flavor is not as good as Arabica, so it is common to combine Luodou with Arabica to achieve a balance, such as the commercial matching series in front street. it contains 10% Luodou, which enhances the oil of coffee and balances the flavor of coffee. Arabica in the Americas will perform better than those in Africa, such as the sunflower sunflower mix used in front street stores, which contains 70% of Honduran sherry coffee beans, which provides rich fat.

The baking degree also affects the richness of the extracted oil, usually the deeper the roasting degree, the better the expressive force of the coffee oil. So in order to show good fat, espresso beans are usually medium-and deep-roasted. Some friends want to pursue the acidity of espresso and use some medium-to-shallow roasted beans to extract espresso, which naturally does not perform so well in Klima.

Then there is the amount of carbon dioxide, which is, to put it bluntly, freshness. Carbon dioxide is produced during baking and slowly expels out of the beans over time. Generally speaking, espresso beans are completely discharged in about 45-60 days. The flavor of the coffee beans that completely emit carbon dioxide is almost exhausted (that is, stale), and the extracted coffee oil is thin and has only the bitter taste of the coffee itself. Some friends came to ask why the espresso extracted from Qianjie has no fat, and asked the roasting date of the beans, which was baked half a year ago. There are also some friends to refute that I have bought coffee beans baked abroad, and there is still oil after more than half a year. First of all, imported coffee beans will use some technologies such as adding nitrogen to keep them fresh, but after you open the door, those fresh-keeping technologies will not work, and after 2 months, they will still have no flavor. Secondly, it is not that Italian coffee beans are as fresh as possible. without 7-12 days of cultivation, the abundant carbon dioxide in the coffee beans will be pressed into the oil to form a very rich Klima, but these Klima are very rough and unstable, will break down quickly, and the flavor of the coffee will be relatively light. Some friends just bought espresso beans and asked Qianjie why the flavor of the coffee was different. Qianjie asked him to keep the beans for five days and then try it. Five days later, he said, it was the original taste.

After selecting the right coffee beans, what is left is the problem of extraction. If you want to extract rich Klima, the extraction pressure should be maintained at 9Bar. Like some small household machines that use vibration pumps, it is difficult to stabilize the pressure during the whole extraction process, which is also the reason why Klima is not rich. After there is enough hardware support, it is the way of extraction, such as the ratio of powder to liquid, some friends will think that if you want to have more oil, you should extract more coffee liquid, so that the oil will increase. But if you look at the process of the coffee coming out, you should find that it is brown and black at first, then brown, then gold, and finally yellow and white. This is the process of the coffee Krima from thick to shallow. In the later stage, the thinner the quality of Klima, the lighter the color, which will affect the quality of Klima as a whole. The espresso powder ratio on the front street is usually between 1 and 2, rarely more than 1:2.