How to make and grind espresso quickly? How to adjust the Espresso flow rate is too fast and the taste is faint?

The day before yesterday, Qianjie shared with you how to simply and roughly make a cup of iced American coffee through "quick extraction". Just as Qianjie mentioned in the article, that method is mainly aimed at having no way to refine and grind it, and then just want to drink American and want to make a cup of black coffee easily and easily. Because if the grinding degree of the coffee powder is not fine enough, it is difficult for us to make a cup of espresso that can make delicious milk coffee. As for why? That's of course because the espresso extracted in this way is not strong enough.

A friend often reports that the espresso coffee he extracts at home is "clear soup with little water". Although the ratio is 1:2, the milk coffee, whether it is concentrated or made, does not have the strong taste or mellow taste of a coffee shop. In this case, there is a high probability that the substances in the coffee are not fully dissolved, so even if the liquid amount of the coffee is small, it does not have a high enough concentration to support a full taste and mellow taste. The reason for this situation is that the efficiency during extraction is not high enough. The main culprit is that the grinding degree is not fine enough.

Although there are many factors that can determine the efficiency of espresso extraction, in addition to the water temperature, grinding, ratio, and time of conventional extraction, there are also the extraction pressure of the coffee machine and the amount of coffee powder. But in fact, many parameters are already fixed, and the main object we need to adjust is the degree of abrasion. Because the degree of grinding not only affects the water-contacting surface area of the coffee powder, but also affects the resistance of the powder cake, which in turn affects the extraction time. If the grinding degree is too thick, not only will the coffee powder have less water-contacting area, but the powder cake will also not have enough resistance. This will greatly increase the drainage speed and greatly reduce the extraction efficiency, which will slow down the dissolution speed of the substance., we cannot fully dissolve the flavor substances with a small amount of hot water.

If you plan to extract an espresso with a powder-to-liquid ratio of 1:2, the coarser grind will not allow your espresso to be fully extracted, and the espresso produced will be "clear soup and dry water." Not only that, as a friend mentioned in the article the day before yesterday, this can also easily cause a "channel effect" and lead to uneven extraction. If you use a bottomless handle, there is a high probability that you will see "splashing" during the extraction process. Therefore, if we want to extract an espresso that is strong and fragrant enough to make delicious milk coffee, it is very important to find the right degree of grind. Finding the right grinding degree is actually very simple, because the thickness of the grinding degree will directly affect the pressure and extraction time during extraction, so we can judge whether the grinding degree is suitable based on the pressure or time combined with the taste. It's very simple. Next, Qianjie will share with us how to quickly mix and grind it to make a cup of espresso that is fragrant, strong and suitable for making milk coffee.

To extract a high-concentration and delicious espresso, you only need to use the following two parameters to extract and concentrate it. No matter how much powder you use, no matter what degree of roasting you use. Bean, the use of these two parameters can ensure that you can get a relatively excellent espresso, namely: "powder-to-liquid ratio of 1:2" and "extraction time of about 30 seconds." The principle is very simple. The powder-to-liquid ratio of 1:2 determines the amount of liquid extracted by the coffee, which can ensure that the espresso we extract has a higher concentration; while the extraction time of about 30 seconds limits the extraction rate of coffee. As long as the extraction time of espresso is controlled within the range of about 30 seconds, there is a high probability that espresso can be fully extracted. When the concentration and extraction rate are up to standard, the espresso we get will naturally be fragrant and strong ~

Needless to say, the weight of the liquid can be controlled by looking at the numbers on the electronic scale. The extraction time of coffee depends on the grinding degree of the coffee powder, which is very simple! If the grind you use is too thick, the flow rate of the coffee will be faster and the extraction time will be shorter; on the contrary, when the grind is too thin, the flow rate will be slower and the extraction time will be longer. We can use a portion of coffee powder to extract it first. For example, the amount of powder used in Qianjie is 20g. According to the powder-to-liquid ratio of 1:2, the coffee liquor to be extracted is 40ml. If the extraction time of 40ml of coffee liquor exceeds or is less than 30 seconds ±5 seconds, then we will adjust the grinding degree based on this time. Adjust it fine when it is fast, and adjust it coarse when it is slow.

When the time falls within the range of 30 seconds ±5 seconds, we only need to adjust the powder amount or liquid weight by tasting the taste to judge whether the extraction is appropriate. The purpose is to make fine adjustments to the taste. If the extraction is insufficient, add coffee liquor or add powder, and vice versa. In this way, you can quickly get a cup of espresso with suitable concentration and extraction rate, and you can make milk coffee good. Of course, in addition to extraction problems, there are also baking reasons. Many friends want espresso coffee that exudes a mellow flavor such as nuts, chocolate, caramel, etc., but they use lightly roasted coffee beans as Italian beans. Although lightly roasted coffee beans can be used to make espresso, their taste is sweet and sour, and the taste will be relatively fresh. For friends who are used to drinking deep-roasted coffee, they are a bit of a "clear soup with little water." Then in this case, Qianjie would recommend replacing the beans with deep-baked pieces or blending beans. For example, the "Qianjie Boutique Blend" in Qianjie Bean List is very good ~

Qianjie Boutique Blend is a blend of beans that Qianjie itself uses. Because it wants to make a cup of high-sweetness and high-mellow espresso from this bean, it uses two American beans, Brazilian and Colombia. The degree of baking is medium to deep. This degree of baking can not only vividly display the hazelnut, chocolate, and cream flavors of this bean, but also give it a slightly thicker fat and mellow taste. The overall taste is balanced and soft, whether it is used to make American style, latte or concentrated. It is very suitable for making it ~ So that's all the content shared by Qianjie this time! Although blending and grinding may seem a little difficult, as long as we understand the underlying logic of espresso extraction and coffee taste, it is actually a very simple matter. Practice more and drink more. Qianjie believes that everyone will soon master the blending. The essentials of grinding, quickly make up a cup of fragrant and strong delicious concentrated ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

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