How to adjust the grinding of espresso coffee? How should I plan for early adjustment of coffee stores? How to make espresso in three hands?

Because the coffee bean itself is affected by the external environment and its own gas loss, its state will change all the time, which will change the taste of the coffee extracted by the same parameters. In order to make the coffee extracted the next day as delicious as the day before, the espresso debugging in the morning shift is essential. The specific approach is: according to the changes of beans, make corresponding adjustments to the extraction parameters, and finally list the extraction formula suitable for the current espresso.

However, 5 cups, 8 cups, 10 cups, or even more, many friends will spend more than half a packet of beans to find a suitable extraction parameter. Not only the cost is extremely high, but also drink their own fast coffee poisoning. Then why did this happen? In fact, at the beginning of Qianjie, such things also happened many times, which can be said to be a minefield that every beginner must step on. In the end, the reason is not to find the problem, but to adjust the grinding scale. Therefore, Qianjie today to share how to quickly find the extraction formula of espresso! If you can figure out the following details, 3! It only takes 3 handfuls to find today's espresso extraction formula!

First, do not rely too much on the adjustment of grinding, early adjustment and concentration has been emphasized by people, the degree of grinding is important, but Qianjie does not recommend you to rely too much on the changes brought about by grinding. Because the adjustment of grinding degree will consume a lot of materials and time, just washing you will need a lot of beans. Therefore, grinding is a helpless move when there is a major deviation in the extraction time, and it is not a choice to solve the problem quickly.

Powder quantity and liquid weight are adjustable parameter ranges, when the extraction time of yesterday's extraction parameters does not change much, then the powder quantity or liquid weight can be adjusted according to the change of taste (there is no need to adjust at all, just like yesterday's taste, or even better). When the time change is too large, then adjust the grinding.

Second, learn to find out the shortcomings of coffee. In ideal conditions, espresso has a balance of sweet, sour and bitter taste, while it has a high thickness and silky taste, which requires a proper extraction rate and concentration. When the extraction rate or concentration is not up to / exceeding the standard, the balance of taste will be broken, and there will be a lot of negative feelings such as thin, astringent taste.

Therefore, we need to understand where the shortcomings of a cup of coffee come from! Whether the extraction is insufficient or excessive; whether the concentration is not high enough or too high? When we find out the shortcomings, we only need to correct them according to the corresponding correction method. Then an ideal cup of espresso can be born! Metaphorically! The taste of this cup of deep baking and concentration is a little sour, even a little sharp, so this is a typical phenomenon of insufficient extraction. We can increase the extraction rate by reducing the amount of powder or increasing the weight of the liquid in the original formula, so that the taste of coffee can be corrected. In other cases, and so on!

Matters needing attention during grinding if we find that under the same amount of powder, the gap between the extraction time and the previous day is too long, it means that we need to adjust the grinding. When adjusting the grinding, we need to pay attention to two things, otherwise it will make your adjustment more difficult! 1. Distinguish the adjustment scale: the scale of the single bean grinder has a lot of positions, because the requirements of single product extraction on coffee powder will not be so high (relative to Italian extraction), so their adjustment range can be relatively large. Generally, 0.5 is used as a gear. The Italian bean grinder is different, because the grinding particles are smaller, and the extraction will be more extreme, so a little change in the particle size of coffee powder will also have a great impact on the extraction. Therefore, their gear is generally 0.2 as a gear!

Friends must not turn a big circle in one breath when adjusting, it is easy to make the machine "slow down" because the adjustment range is too large, resulting in idling for a long time without grinding beans, and the grinding particle value is also easy to deviate far from the target size. as a result, the difficulty of adjustment has been increased.

2. Remove the residual powder of the bean grinder: when we grind the bean mill, the bean grinder will not release all the ground coffee powder, but some of the powder will get stuck in the knife head because it is too late for export. Qianjie specially did an experiment, in the case of removing all the coffee beans in the machine, the coffee powder stuck inside was taken out, and the result was about 4 grams.

So if we do not bring this part of the coffee powder out in advance when we adjust the grinding, then it will be added to your next coffee powder, which will be mixed with the old and new, resulting in a great deviation in the extraction. So generally speaking, after grinding, we will grind out about 10g of coffee powder in advance to bring out the remaining powder left in the bean grinder. All in all, we only need to understand these three things, so we can quickly find the espresso extraction formula used today on the original basis. Finally, Qianjie mentions three more details: first, when the extraction interval is too long, the pressure of some coffee machines will change, in short, it will be unstable, which will cause a certain variable in the first extraction that starts again, until the pressure is running again. The extraction will not return to normal. Under normal circumstances, we will choose to directly give up a cup of coffee for pressure "preheating", but the friends in the front street provide a very good idea: you can use a blind bowl and let the pressure rotate in advance, about 10 seconds. The coffee machine can enter the normal state for extraction! Measured to be really effective, we can use this method to reduce the waste of a coffee powder and misleading extraction. (blind bowl: a special powder bowl without openings)

Second, the formula is not universal throughout the day. Coffee beans and the environment are constantly changing, so we'd better proofread it every few hours. Third, if you have just got the coffee maker, you can determine the amount of powder, time and liquid weight according to the specifications of your powder bowl and the baking degree of beans, and then adjust it with this parameter. If you don't understand, you can consult the previous articles in Qianjie. I won't repeat it too much here.

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