Collection of espresso extraction issues! What is the reason why the pressure cannot go up? Why can't espresso extract fat?

The front street backstage also accumulated some questions about the extraction of espresso, although there are a large number of private messages, but the problems are more or less the same. So, don't do anything! Today, Qianjie will make a summary of these problems and briefly answer the corresponding solutions. The article will be accompanied by a link to the corresponding article. If you want to know more about it, you can directly click on the portal to jump.

All right, needless to say, let's start sharing our concentrated extraction problem 1.0!

FAQ 1: deep baked beans are used, but the concentration extracted is acerbic. This is a common problem in private letters. Although many friends use deep-roasted coffee beans, the extracted concentrate shows a sharp taste! Such a situation is caused by a typical "lack of extraction". What we need to know is that deep-roasted coffee is not acid-free. It's just that the sour taste accounts for a small proportion of the coffee and will be masked by other flavors. With proper extraction, it tastes like an acid-free cup of coffee. When the coffee extract is insufficient, the sweet and bitter taste that can cover up the sour taste is not fully dissolved. As a result, coffee will appear the phenomenon of taste imbalance, sour "dominant", acrid and exciting.

This situation is easy to solve. Longer liquid weight, finer grinding, or less powder can increase the extraction rate, so that the taste can be fully dissolved, and the coffee will not be tart. "Portal"

FAQ 2: extracted coffee is not as thin as the espresso oil (Crema) extracted by Crema or directly, which is also one of the common problems. Problems like this are often accompanied by rapid oozing of coffee liquid during the extraction process. Although the shallow baking degree of beans and the longer storage time of beans will lead to the corresponding reduction of oil, the extracted coffee oil will have a certain thickness. Not thin, none at all.

So, the problem is obvious, because the grinding is too rough. When the pressed powder is too coarse, it will not have enough resistance against high-pressure hot water, and the carbon dioxide released by the hot water will be difficult to wrap in the oil to form golden Crema. Well, in a case like this, fine grinding is the best choice. "Portal."

FAQ 3: the problem of not being able to get out of liquid is the opposite of the other extreme of the above problem! When the extraction button was pressed, the coffee did not seep out of the powder bowl for more than ten or even twenty seconds before reluctantly squeezing out a drop of black liquid.

In a case like this, it is caused by fine grinding (small probability is too much powder)! The resistance of pressed powder is so great that it is difficult to break through the hot water even with the assistance of extremely high pressure. Therefore, we can properly adjust the roughing and grinding to reduce the resistance of pressed powder. It should be noted that if there is no liquid for more than 15 seconds without pre-immersion, it is best to cancel the extraction directly, otherwise there will be too much pressure accumulation, which is prone to the risk of blowing up the machine. "Portal"

FAQ 4: spatter occurs in the extraction process. If you use a bottomless handle, then I believe the thing you hate most is the coffee liquid splashing during the extraction. Not only is the taste of coffee easy to deviate, but the coffee liquid is everywhere, so it takes more effort to clean it!

This is the phenomenon of channel effect. Inert water automatically flows to places where it is easy to flow, and when it finds cracks in some places that are large and low in density and easy to pass through in pressed powder, it will concentrate on these cracks, resulting in uneven extraction. There are many factors that lead to the channel effect, such as uneven distribution of powder, caking of coffee powder and so on, which can be solved by relative solutions. "Portal"

FAQ 5: pressure is one of the important extraction parameters of espresso. Under normal circumstances, the pressure pointer will remain in the numerical range above 9bar during the extraction process. If it is far below this numerical range and cannot go up, it is also caused by the insufficient resistance of pressed powder.

This situation inevitably means that you can't extract a high concentration of coffee that tastes good! Therefore, if you want to get a standard cup of delicious espresso, it is best to increase the resistance of pressed powder by fine grinding and adjusting the amount of powder, so that the pressure can go up, and the concentration extracted not only has a suitable extraction rate. the concentration is also high enough ~ "transfer gate".

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