How to make espresso? Does the temperature of coffee handle affect the taste of espresso?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

More fine coffee beans, please add private WeChat Qianjie Coffee, WeChat: qjcoffeex

Different baristas have different opinions on whether the handle should be placed on the filter rack at room temperature or buckled on the brewing head to keep warm.

Some small partners think that it is not necessary, because the brewing head temperature is high, and the temperature of the powder bowl will be too high for a long time, accelerating the aroma of coffee powder to volatilize. Some small partners think it is necessary because it can maintain the consistency of the overall temperature of the handle.

For this reason, Qianjie has done three sets of comparison tests for this purpose, namely, normal temperature handle, high temperature handle and preheated handle, to see what differences there are in the taste of coffee extracted at different temperatures ~

This time, the front street used "Sunflower Warm Sun Blended Coffee Beans" as the experimental object. On the day of the test, the Italian coffee production parameters were 19.7g coffee powder extraction 38g coffee solution, and the extraction time was 27 seconds. All three experiments will be carried out at the same water temperature of 94°C and at the same pressure of 10bar.

Ambient handle

Normal temperature handle means handle placed in normal temperature environment. On the day of testing, the indoor temperature was 25°C, and the temperature of the powder bowl frame and the distribution nozzle were 24.7°C.

After extraction, espresso coffee shows: smell has obvious fermentation aroma, taste mixed with berry sweet and sour, vanilla ice cream sweet and smooth and caramel-like aftertaste, rich taste, slightly sour.

Warm-up handle

Preheating handle means before extraction, first buckle on the brewing head and quickly turn on the switch for 5 seconds to preheat, then remove and dry the powder ~ At this time, the temperature of the powder bowl is 34.1°C, the temperature of the powder bowl frame is 31.2°C, and the temperature of the diverter nozzle is 32.3°C.

After extraction, espresso coffee shows: smell has obvious fermentation wine aroma, taste has berry sweet and sour, wine chocolate taste, vanilla cream smooth, and hazelnut caramel finish, rich taste, overall balance.

High temperature handle

The high temperature handle, i.e., the handle is buckled on the brewing head for a long time (more than 15 minutes), at this time, the temperature of the powder bowl is 52°C, the temperature of the powder bowl frame is 58°C, and the temperature of the diverter nozzle is 55.5°C.

After extraction, the espresso coffee smells like dark chocolate, and the mouth is rich in dark chocolate and nutty aroma, but then there will be a smoky taste, as well as a burnt bitter feeling. The aroma is insufficient, and the overall drinking is uncomfortable.

The main flavor of Sunflower Warm Sun Coffee Bean in Qianjie is the aroma with a little berry acid, which tastes rich, special but not too greasy. The sweetness and smoothness of vanilla cream are also the reasons why many guests like this coffee bean.

From the experimental data, it can be seen that the espresso made by preheating the handle is more balanced, can feel the main flavor, and at the same time, the hierarchy is distinct and the overall balance does not steal each other.

The espresso made with normal temperature handle will have a more prominent berry acid flavor. If you have a small partner who likes espresso with obvious sour taste, you can try to make it with normal temperature handle.

But in general, if the espresso made by the normal temperature handle and the preheated handle is not fine, the difference is not big, but if it is made into American/latte coffee, the aroma of the preheated handle will be better ~

According to the test results, the front street will prefer to place the handle at room temperature. For a long time, the overall temperature of the handle cannot be consistent, and the overall high temperature will accelerate the volatilization of light molecular weight and medium molecular weight flavor substances in the coffee powder. At this time, heavy molecular weight flavor substances will appear (such as smoke and bitterness).

At the same time, a long time to buckle the handle on the brewing head will also accelerate the aging of the rubber ring. If you find that the handle cannot be straightened after buckling/leakage occurs when extracting after fastening, remember to replace the rubber ring in time ~