Mocha pot coffee machine coffee grease extraction skills! Is coffee grease or Crema bubbles?

Some time ago, when Qianjie was making a mocha pot in the store, a friend saw that the mocha pot coffee cooked by Qianjie was very rich in fat, so he asked Qianjie about the secret of making the rich fat, because the mocha pot coffee he cooked at home is very thin. The same situation often occurs among users of Italian coffee machines. Friends often report that the espresso they extract has no fat.

Such problems are easy to solve. Because pressure extraction cannot extract oil, in most cases, it is caused by two conditions. The first is the problem of coffee beans, and the second is that the extraction pressure is not high enough.

Whether it is the oil of a mocha pot or the oil of an espresso coffee, their essence is not real oil, but a kind of "milky foam." Under extraction at high temperature and high pressure, the lipids of the coffee itself will be emulsified and dispersed in water, and then wrap around the carbon dioxide released by the coffee powder to form tiny bubbles. The coffee grease we see is an appearance composed of countless such tiny bubbles.

So it is actually a bubble in essence and is called "Crema". However, due to translation or understanding problems, domestic habits call it "grease." There are two main conditions that determine whether the fat is rich or not, namely the coffee beans themselves mentioned above in Qianqian Street and the pressure during extraction.

Reason 1: The coffee beans used do not contain too much carbon dioxide carbon dioxide as the main filler of bubbles. The amount of carbon dioxide will determine the richness of the oil. With other parameters unchanged, when the coffee beans we use contain more carbon dioxide, the thicker the extracted coffee will have. Conversely, if the coffee beans contain less carbon dioxide, the extracted coffee fat will be relatively thinner.

There are two main factors that determine the carbon dioxide content of coffee beans. The first is the degree of roasting of the coffee beans. When the coffee beans are roasted deeper, the more carbon dioxide content will be, and vice versa; the second is the freshness of the coffee beans. When the coffee beans are fresher, the more carbon dioxide will be retained, and vice versa. Therefore, when the coffee beans we use are not fresh enough or are not roasted deeply enough, the extracted coffee oil will not be very thick.

If we want to extract rich coffee oil, we can choose to use some fresh or deep-roasted coffee beans! For example, the Qianjie Italian Classic/Commercial/Basic Combination in Qianjie Bean List will be roasted deeply and can extract rich oil. It will be more suitable for the use of a mocha pot/espresso machine because the roasting is deeper and there is not too much acid, and the espresso produced will not have a sudden taste after being made into milk coffee.

But what we need to know is that the richness of oil is not linked to the taste and quality of coffee. Because the amount of carbon dioxide, as mentioned earlier, has little to do with the quality of coffee. Therefore, many times Qianjie does not recommend that people unconditionally pursue the richness of oil, because it will not have a very intuitive impact on the taste of coffee.

The second reason why the oil is too thin: There is not enough pressure. As mentioned in the front street, this layer of golden oil is a unique product of pressure extraction, because only by applying higher pressure during extraction can the oil be fully emulsified and stabilized. formation of foam. When the pressure during extraction is not high enough, we cannot fully emulsify the oil, and at the same time, not so much carbon dioxide will be released in a short period of time, so it is impossible to produce rich and long-lasting oil. Therefore, enough pressure is very important.

There are many factors that can affect the extraction pressure. Without changing the extraction parameters of the coffee machine, there are powder quantity and grinding. Among them, the grinding degree of coffee powder is the most critical factor determining the pressure value. Why? Because the amount of pressure applied by the coffee maker/mocha pot depends largely on the resistance of the powder.

The greater the resistance of the powder cake, the greater the pressure the water needs to pass through. At this time, the coffee machine will apply higher pressure to extract, and vice versa. The main factor that determines the resistance of the powder is the grinding degree of the coffee beans. The finer the coffee powder is ground, the greater the resistance of the powder will be, and the greater the pressure exerted by the coffee machine during extraction. In other words, when the oil you extract is not rich enough, but the beans are fresh and baked deeply, we can observe the rate of liquid outflow. If the liquid outlet speed is fast, it means that the grinding is relatively rough. If you want to get a rich amount of fat, you need to fine grind to increase the resistance of the powder cake.

But there are two points that everyone should pay attention to. The first point is that the oil mentioned in Qianjie is not linked to the taste/quality of coffee. The more oil, the better the coffee will be; the second point is that when the coffee powder is ground to a certain extent, the thickness of the oil will be reduced. Because the extraction speed is too slow, the formation of oil will be slowed down and relatively less. Well, the above is the main reason why the oil extracted from mocha pots and coffee machines is not rich enough in daily life. If you also want to extract a cup of coffee with rich fat, then you may wish to see what you need to adjust ~

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