Coffee review

What causes the fat in espresso coffee to clump? Be sure to pay attention to these details when extracting Espresso!

Published: 2024-06-13 Author:
Last Updated: 2024/06/13, Crema (grease), the "golden armor" worn on espresso, is a wonderful product exclusive to pressurized extraction. Its existence not only provides an excellent "canvas" for coffee flowers, but also makes the taste of coffee more mellow. Of course, as often said in the street, the prerequisite is that the quality of the oil is up to standard

Crema (oil), the "golden armour" worn on espresso, is a wonderful product of pressurized extraction. Its existence can not only provide an excellent "canvas" for coffee flowers, but also make the taste of coffee more mellow. Of course, as Qianjie used to say, the premise is that the quality of the oil is up to standard! When the oil is too thick or too thin, it will greatly weaken the effect.

Recently, Qianjie received a lot of inquiries from friends, that is, although the concentrated oil they use to make milk coffee is thick, it lacks fluidity, just like the finished cream, the whole is very "tough"! Such grease will not only affect the drinking experience, but also hinder the drawing of flowers. In a situation like this, it is likely to be caused by the following factors!

Operation problem is one of the more common factors in this kind of event! After the extraction is completed, the oil and coffee liquid will be in a closely connected state for a period of time, we can clearly see that all the oil will flow with the coffee liquid shaking, very silky! Concentration is the best time to drink and make other espresso.

But if we start to do something else instead of using it immediately after the extraction and concentration, the oil will not only dissipate over time, but will also be separated from the coffee liquid. At this point, when we shake this cup of espresso, we can see this phenomenon: (pretend it is a moving picture, and the coffee liquid does not move the oil)

Although the coffee liquid at the bottom will rotate with the shaking, but the grease at the top will shake except for some of the thinner places, most of the grease is standing still! The oil in this state is not very suitable for the production of hot milk coffee, because the fat is so strong that the light milk foam can not push it, so you can't make a good-looking flower pattern! So we'd better use it immediately after the concentrated extraction is completed, of course, if the prime time for concentration is missed due to other things, resulting in the hardening of the oil, we need to stir the oil to re-link the coffee liquid to make it have higher fluidity.

Material problems what materials do we need to use to make an espresso?

That's right! That is, coffee beans and water, when these two materials have too much of a substance, it will lead to the extracted oil is too strong, lack of fluidity! The problem of coffee beans has been mentioned many times in front of the street, so smart friends must be able to guess the root of the problem at once, that is, it is too fresh!

When beans are too fresh, they have a huge amount of carbon dioxide! Carbon dioxide and the lipids of coffee beans are the main materials that make up the oil (Crema). When there is too much carbon dioxide, the lipids of coffee beans cannot wrap it for a long time, so in a short time of extraction, these oils will break quickly because of the activity of carbon dioxide, and then form a lack of fluidity. In this case, Qianjie will be more recommended to solve the problem through pre-grinding, that is, grind the coffee powder in advance, and then place it for a short period of time to exhaust for a few minutes! After being ground into powder, coffee beans will have a stronger exhaust capacity due to the increase in surface area, and the problem of excessive grease caused by defoaming too quickly can be solved by rapidly releasing carbon dioxide from the body. But it should be noted that it must not be placed for too long, because the gas loss rate after grinding is absolutely beyond imagination!

Then there is the water from the coffee machine! In the article "blending Coffee Water", Qianjie said that the coffee machine can not use tap water because it contains too many minerals, which will bring a certain burden to the coffee machine! In addition, another reason why tap water can not be used is also caused by minerals, that is, tap water has a high KH value!

KH value refers to the concentration of bicarbonate (HCO3-) in water, and bicarbonate is a very important buffer material in water quality. Although it is very important, but everything should be in the right amount! When the KH value in the water is too high, the carbon dioxide in the coffee powder will be more easily extracted (as are other substances). If you happen to use beans rich in carbon dioxide, then the results will be the same as above. Fat is rich, but it's easier to break! At the same time, the water quality will also have a certain impact on the taste of espresso itself. Well, in this case, the front street suggestion is to install a filtration system for the water used in the coffee machine, or change the water source to solve the problem.

Parameter problems in order to make coffee have more possibilities, we often use different parameters to extract espresso, so as to make the coffee different from the normal taste (different taste). Water temperature, pressure, water output and grinding are all parameters that can be adjusted by espresso! Short Ristow, long lungo, or variable pressure / super espresso, etc. These are delicious coffee made by adjusting the parameters. However, if we adjust these parameters and make their extraction efficiency too prominent, it will cause a large amount of carbon dioxide to be extracted in a short time, and the above-mentioned hardening and caking will occur easily because of the instability of oil structure.

There is no problem with the taste of coffee itself, but the existence of oil will bring some negative effects! In this case, in addition to stirring, friends who are used to make American style can also use filter paper or filter mesh to remove some of the grease to give the coffee a cleaner taste. And if the friend who is used to pull flowers encounters a "hard" grease, Qianjie will recommend early fusion to get a highly mobile coffee base! The specific operation is to add a little milk in advance before fusion, and then shake evenly to make the oil have more fluidity, which can solve the problem that it is difficult to draw a picture caused by the excellent grease.

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