Can single coffee beans be used to make espresso? What is the difference between hand-brewed beans and mixed beans? What impact will the degree of baking have?

In the monthly limited activities in Qianjie, there will always be friends who store a lot of individual hand-made beans and go back to use them as Italian coffee beans! Maybe it's because I'm tired of drinking rich and mellow deep-roasted coffee, and it can't be ruled out in order to feel a more diverse coffee experience. All in all, the reason why some friends buy a lot of single beans to go home is to make Italian style!

Single coffee beans are mainly medium-shallow and shallow roasting, so it is very different from the deep-baked beans used in the original Italian style, which makes the Italian style made by some friends not ideal. Today happens to be the coffee bean event in front of the street, so let's go ahead and share what we need to pay attention to when making espresso using hand-brewed beans.

I. extraction parameters

If you want to make a cup of espresso from individual coffee beans, it is not an easy thing! Many friends will apply the extraction parameters of Italian deep-baked beans to the extraction of single shallow-baked beans, and then the extracted espresso will taste sharp and sour, taste thin, this kind of extraction is insufficient and the concentration is not enough. Espresso, as the base of all fancy coffee, doesn't taste good, let alone fancy coffee made from it.

This is the most important thing to pay attention to: deep baked beans and shallow baked beans cannot share the same extraction parameters. The cause of the problem is the difference brought about by the different degree of baking.

Deep-baked beans are characterized by high expansion, low density and high brittleness! Light-baked beans have the opposite characteristics as deep-baked beans because the baking time is relatively not that long. The density of beans determines how easy it is for their flavor substances to be extracted. under the same extraction efficiency, the beans with lower density will be more easily extracted, and vice versa.

The brittleness of beans will determine the uniformity of ground coffee particles! When beans are more brittle, they can be easily broken, and more fine particles beyond the target particle size will be produced in the grinding process. And, compared with shallow baked beans, the ground particles will be finer. This will hinder the flow of water in the extraction process, allowing hot water to have a longer extraction time, while beans with low brittleness will not produce too much fine powder because they are not so easy to break, and the particles are more standardized. In that case, the hot water will have more circulating gaps, the residence time will be greatly shortened, and the extraction efficiency will be reduced. The combination of the two will lead to the use of deep-baked beans parameters of shallow baked beans due to the lack of extraction efficiency and can not do a good Italian concentration.

Therefore, if we want to use light-baked hand-made single beans to produce delicious Italian concentrate, then we cannot apply the extraction parameters of deep-baked beans to the extraction of shallow-baked beans. Shallow baked beans need more extraction efficiency, so what we need to do is to improve the overall extraction efficiency by adjusting the extraction parameters. In the extraction parameters, the grinding degree of coffee beans is the best choice!

Through fine grinding, the particle value of coffee powder can be smaller, and the gap between powder and powder can be reduced, so hot water can have a longer extraction time, so the extracted coffee can naturally have a more suitable extraction rate. Similarly, the Qianjie Association recommends that you quickly find out the degree of grinding that suits the current coffee beans by listing formulas.

For example, the shallow baked beans used in the front street are 20g, and it takes 30 to 35 seconds to extract 40ml coffee liquid. So if the current 20g coffee bean extraction time for 40ml coffee liquid is about 10 to 15 seconds, we need to fine the grinding to about 2 to 3 squares, because the time parameter gap is large and needs to be adjusted more greatly. The extraction time here is only a reference, because the density of shallow baked beans is high, even if the total extraction time is longer, it is not easy to extract negative substances, and decisions should be made according to the specific situation. Finally, you just need to taste, find out the deficiencies and fine-tune it.

Second, coffee proportion

The proportion here refers to the "coffee flavor" in fancy coffee! Because the taste of light-roasted coffee is less prominent than that of deep-roasted coffee, it is not recommended to make fancy coffee in the original way, even if the espresso is extracted. Because the concentrated taste can easily be over-diluted or masked by other materials with a strong flavor, such as milk. So, there are two directions for us to choose from!

The first is to increase the amount of powder, that is, to increase the concentration of espresso. By increasing the concentration, we can concentrate more flavor substances in the same amount of liquid, so that it is not too easy to be masked by other rich flavor materials (the extraction parameters need to be adjusted)! Because the volume of shallow baked beans is much smaller than that of deep baked beans, this leads to a powder bowl set with deep baked beans, which can hold more light roasted coffee powder than recommended! For example, a powder bowl with a recommended amount of 20g can hold 22g of light baked coffee powder (or more), so we don't have to worry about too much powder.

The second reduces the total proportion of other materials (water, milk, etc.). By reducing the proportion of other ingredients, the taste of espresso is not so easily masked. For example, if the original latte made from deep-baked beans is 1:5, and 40ml coffee liquid is made with 200ml milk, then switching to light roasted beans to make latte can be 1:4, 40ml coffee liquid, with 160ml milk. The reduction in milk increases the proportion of coffee, so the taste will not be diluted too much.

Warm Tips for making Milk Coffee with single shallow baked beans

Then make milk coffee also need to pay attention to, because the shallow baked beans retain a lot of acid, sour and milk match is more abrupt. So if we want to make a good cup of milk coffee, we'd better increase the extraction rate of shallow baking concentrate, let it extract more bitter substances and reduce the proportion of sour substances, so that the overall acidity of the concentrate can be reduced. the milk coffee can be imported better.

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