What beans are usually used for espresso? What should I pay attention to when making lattes with lightly baked beans?

Generally speaking, the production of Italian concentrate is mainly based on medium-deep, deep-roasted coffee beans, because the charred aroma of deep-roasted coffee will match the taste of milk. So for most coffee shops or individual players who have only one bean grinder, it is more important to choose the coffee beans that match the highest amount of milk coffee. But the same beans will inevitably get bored if they drink the same taste for a long time, so at times like this, people will choose some coffee beans that are the opposite for a change. For example, freshly roasted coffee beans are mainly fresh and clean.

However, due to the large gap between the two, the parameters needed in the extraction are completely different. If we use the parameters of extracting deep-baked beans to extract shallow baked beans, then it is no accident that the final cup of coffee will be a long way from being good. Many friends often ask backstage why the shallow baked beans extracted from the front street are concentrated and sour, tasteless, and tasteless after mixing milk. These are the results obtained by using the wrong parameters. So today in front of the street to share, when we use light roasted coffee beans to make espresso, what parameters need to be adjusted or need to pay attention to. So first of all, it is the most important thing-the degree of grinding.

First, the degree of grinding after we change the Italian beans from deep baking to shallow baking, the first thing we need to adjust is the grinding degree of the bean grinder. Because the density and brittleness of the two are very different, the degree of grinding they need is not the same.

The characteristics of deep baked beans are low density and high brittleness, and under the same grinding degree, the particles will be finer than shallow baked beans, while the characteristics of shallow baked beans are high density and low brittleness, so under the same grinding degree, the particles will be thicker. The size of coffee powder affects the resistance of pressed powder, the resistance of pressed powder determines the launching speed of extraction, and the speed of launching affects the extraction time. When the particles of coffee powder become thicker, the same amount of powder will complete the extraction of the target liquid weight in a faster time, which will reduce the extraction efficiency, resulting in insufficient extraction of coffee. (even prone to channel effect)

Therefore, if we want the coffee to be fully extracted, we first need to fine-tune the grinding until the bean grinder can grind the coffee powder in line with the size of the coffee powder currently used (judged by time). In general, in the front street, when the Italian beans are changed from deep baking to light baking, the degree of grinding will be reduced by 2 to 4 squares.

Second, powder quantity is the second thing we need to pay attention to! Because there needs to be a certain amount of space between pressed powder and the cooking head to ensure uniform extraction, the amount of powder used in the powder bowl is limited, and they all have their own suitable load.

Generally speaking, when we extract coffee with shallow baked beans, the amount of powder will be about more 0.5g~1g than when deep baked beans are extracted. Because of the low density of deep-baked beans, deep-baked coffee powder will occupy more powder bowl space than light-baked coffee powder (also affected by grinding) under the same amount of powder. If we want to use shallow roasted beans to extract espresso, we can increase the amount of powder appropriately, so as to shorten the distance between pressed powder and brewing head and prevent the channel effect in the extraction process.

Third, time is followed by extraction time! Because the density of shallow baked beans is higher and it is more difficult to extract flavor substances, we need longer or finer grinding to get a perfect extraction.

There is nothing to say here, after all, we are so clever ~ generally, the time of extraction and concentration with deep-baked beans will be controlled within the range of 25-35 seconds, while that for shallow-baked beans is preferably 28-40 seconds, or even the above is OK (conventional extraction, not pre-soaking).

Fourth, liquid weight in addition to adjusting the time and grinding, we can also choose to reduce the proportion of powder and liquid when we extract shallow baking and concentration, that is, to increase the weight of the extracted coffee. For example, the original Qianjie extraction ratio of deep-roasted beans is 1:2, then the powder-to-liquid ratio of light-roasted coffee can be about 1VR 2.5.

The reason is simple: most light-roasted coffee beans have a certain acidity because they are lightly roasted. The sour coffee and sweet milk conflict, the taste of fusion is very sudden, and can not play the role of mutual promotion like bitter and sweet milk. Therefore, we need to increase the release of bitter substances by prolonging the liquid weight or increasing the extraction rate, so as to balance the sour taste.

Reduce the amount of milk in addition to the sour taste, we also need to pay attention to the ratio of coffee to milk when making espresso from lightly roasted coffee beans. American coffee is fine, but if the purpose of concentration is to make milk coffee such as latte and Australian white, then we'd better reduce the amount of milk we use.

Because the taste of light-roasted coffee is not as prominent as deep-roasted coffee, it is a relatively fresh and clean type. If we use too much milk, the taste of milk can easily mask the taste of coffee and turn it into a cup of coffee-flavored milk. So if we do not want to drink a cup of milky coffee, Qianjie suggests that when making, we can appropriately reduce the amount of milk ~ because people use different coffee beans, so Qianjie will not give direct data here. You can adjust it according to your ideas, and then fine-tune it according to the taste. Such a delicious cup of light-baked espresso is an easy thing to do.

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