What is the reason why concentrated oil dissipates quickly? What does Crema mean? Is the thicker the coffee grease, the better?

In addition to the taste of coffee itself, the richness of oil is also a focus of most friends when extracting Italian concentrate. It may not only be to meet the demand for coffee, but also be influenced by the concept implanted by bean merchants when promoting their products. Every three or five, guests and friends ask Qianjie how to extract more rich oil. So today, Qianjie will explain in detail how to extract rich concentrated oil.

But before that, we need to know that the fat in espresso is not as thick as possible. Because although grease is called grease, it is actually a Crema filled with carbon dioxide. Carbon dioxide can not directly affect the taste of a cup of coffee. As we say in daily life, grease will bring more aroma to coffee and increase the thickness of alcohol. In fact, it is the aroma substance in the insoluble oil wrapped in carbon dioxide. And the role of fine powder mixed in the oil. The thickness of the oil is mainly determined by the carbon dioxide content of the beans used in the extraction (followed by the insoluble oil). The more carbon dioxide is in the beans, then under the appropriate extraction, the more abundant coffee oil will be concentrated. Therefore, the thickness of the oil can not directly affect the taste. In other words, as long as you use carbon dioxide-rich coffee beans to make espresso, you can get rich oil!

The primary factor affecting the carbon dioxide content of beans is the degree of baking of beans! The deeper the beans are roasted, the higher the expansion rate, which allows the beans to hold more carbon dioxide produced during the baking process, and we can clearly see the impact of roasting during the steaming stage of hand-brewed coffee. because the drum bag of deep-baked beans is much larger than that of shallow-roasted beans. In addition, with the deepening of the degree of baking, the oil spilled from the bean surface will also increase. This makes the extracted concentrated oil more stable and more lasting. Therefore, the more roasted the coffee beans we use, the richer the fat will be.

Of course, the freshness of beans will also affect the richness of fat. Because since the bean baking is finished, carbon dioxide and oil will continue to spill out of the bean surface. The closer the coffee bean is to the roasting date, the more carbon dioxide it retains, and the more oil it can extract! And vice versa. It is worth noting that although the use of freshly roasted coffee beans can extract a large amount of coffee oil, but because the carbon dioxide is too strong, the oil is difficult to maintain for a long time, these bubbles will quickly break and then agglomerate. Therefore, in order to make the oil "immortal", but also to reduce the obstacles caused by carbon dioxide extraction, people usually put Italian coffee beans for a period of time to raise and exhaust. So that the extraction of delicious food is easier and the fat is more stable!

On this basis, if we want to have more fat, then we can also add the use of Robusta. Because the richness of oil is affected not only by the content of carbon dioxide, but also by the genes of bean seeds. Under the same baking, Robusta will have much more oil than Arabica. However, because the taste is slightly inferior, so most merchants will use the form of matching to balance the taste of Robusta coffee beans, only to gain the advantage of its rich fat. For example, the commercial matching of Qianjie is like this.

Finally, it is important to note that all of the above methods are based on conventional and correct concentrated extraction. When the grinding we use is too rough, or when the extracted liquid is too heavy, the thickness of the grease will be reduced. Therefore, this point also needs to pay attention to.

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