Coffee review

Can coffee beans be used to make Italian coffee? What is SOE? How?

Published: 2024-02-21 Author: World Gafei
Last Updated: 2024/02/21, Often there will be a group of friends who want to pour hand-brewed (single-serve) coffee beans into the Italian machine to diversify the taste of Italian coffee. This idea certainly works, after all, SOE is like that, only they will be a little more expensive! However, many friends will ignore the difficulty of extracting hand-washed single beans! a

There is often a group of friends who want to pour the coffee beans into the Italian machine to make the espresso taste more diversified. This idea is certainly feasible, after all, SOE is like this, but they will be a little more expensive!

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But many friends will ignore the difficulty of hand-made single bean extraction! A bag of 227g beans may only be able to drink one cup! Because with the exception of beans that are close to Italian deep-baked, such as Mantenin, most of the other conventional single products are baked in the range of medium-to-shallow baking. In addition to the adjustment of grinding, the concentrated taste of these beans is also a challenge that is difficult to overcome. As a result, the last bag of beans only drank a cup of finished products, or not at all! So, how should we use the least amount of hand to make a single bean to extract the Italian concentrate with the right taste? How to make Italian style with individual coffee beans? Even deep-roasted coffee beans will have a sharp and irritating taste when the extraction is insufficient, not to mention medium-to-shallow baked beans with sufficient acidity. After they are pressurized and extracted by an Italian coffee machine, the sour substances contained in the beans will be concentrated into this small cup of coffee. If you are a novice rookie, it will be difficult to tell whether it is the taste of the bean itself or the acidity caused by insufficient extraction!

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Therefore, we can first control its extraction value within the parameters of the concentrated extraction principle: the concentrated extraction principle is a common parameter for all baked beans, that is, the powder-to-liquid ratio is 1:2 and the time is in the range of 25 to 35 seconds. When the value reaches the above parameter, there is rarely insufficient extraction, which greatly increases the fault tolerance rate, and then make a small adjustment on the taste around this parameter, you will soon be able to make the desired concentration! First, adjust the degree of grinding this is the exchange of medium and deep beans for medium and shallow beans will first face a big hurdle, grinding! If you apply the grinding parameters of the original deep-baked Italian beans to the shallow and medium-baked beans, you will see the coffee liquid flowing down like a fountain during the extraction. The amount of liquid that can be extracted to the target in about 10 seconds.

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This is because the baking of single bean is shallow, the texture is hard, and the degree of gas expansion caused by hot water will not be as high as that of deep-roasted coffee beans, so the resistance is naturally reduced, so that water can pass quickly through the crevice. Needless to say, it will inevitably lead to insufficient extraction! Therefore, our first step is to adjust the grinding! If you want the shallow baked beans to get enough extraction, the scale needs to be adjusted finely, so that the hot water can penetrate faster and achieve the target extraction rate!

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For example, the bean grinder used in Qianjie is Galileo Q18. When we need to replace the medium-deep baked warm sun with medium-shallow baked beans, we will grind and fine two small scales (if it is deep baking for medium-shallow, it takes 4 small squares), and then adjust it according to the established extraction time (one small grid adjustment) until the parameters in the range are reached! Second, adjust the amount of powder without adjusting the grinding, the same amount of powder, the pressed powder of medium-shallow baked beans will be smaller than the pressed powder of deep-baked beans, when you fine-tune the grinding, the pressed powder of medium-shallow baked beans will be even smaller than the original! The reduction of volume will lead to a larger distance between pressed powder and the water distribution network, then, in the extraction process, too large space will increase the impact of water! If it is serious, it will lead to channel effect! If the pressed powder is too thin, it will also shorten the time for water to pass through, thus increasing the flow rate!

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Therefore, we can increase a certain amount of powder. Because medium-shallow baked beans are ground into smaller particles, it can use more powder than the bowl itself: for example, 20g at the ring of the pressed powder-pressed bowl (20g for deep baking), while light-baked beans need 21g to reach this ring.

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After you have done some operation, the values all reach the parameters on the extraction template, but the concentrated taste still has some negative flavor (acidity, bitterness, etc.), so we can make slight adjustments in the amount of coffee powder, the weight of the coffee liquid, or pressure to get the perfect drinking experience! (just friends who are having fun can ignore it.) so, what's the taste of making Italian style with hand-made coffee beans? As mentioned at the beginning, the medium and shallow baked beans contain more acid in the body, so the extracted concentrate will have a very strong sour taste, and the oil will be relatively thin! However, it is very appropriate to make them American! The acidity is bright and thick, refreshing, with a high sense of sweetness in the middle and back! If it is some shallow baked beans with fragrant floral scent, then this cup of American style will have richer layers!

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However, they are not very suitable for making milk curry! Because the flavors of medium-shallow roasted coffee are mainly sour, floral and other fresh flavors, they are either covered by the taste of milk (which is more suitable for less coffee drinkers. ) or it will conflict with the milk (for example, it tastes sour, it doesn't match, it tastes strange)!

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Therefore, if you are a lover of milk coffee, it is recommended to use anaerobic hand-flushed beans, because they will have a more specific (prominent, obvious) flavor and will not be easily obscured by the taste of milk.

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Generally speaking, making espresso with hand-made beans is a good experience (actually SOE)! But Qianjie suggests that you keep the data you implement each time, and the next time you want to make the same type of beans Italian, you can directly apply this template and fine-tune it! -END-

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