Why should I adjust the grind of coffee shop Italian concentrate? Share Espresso conditioning parameters!

As we all know, morning conditioning is a required course for morning baristas, and its purpose is to calibrate the taste of espresso. But does everyone know? In addition to early adjustments, some coffee shops also correct the concentrated flavor at regular intervals. So this puzzled some friends: "Is it really necessary to be so strict? "If it was for coffee shops, this behavior would be possible. There are two reasons. The first is that espresso uses a relatively "extreme" pressurized extraction. Why extreme? In order to be able to extract a large amount of flavor substances in coffee in a short period of time with very little water, very, very fine grinding degree and a pressure of up to 9 bar are used to assist the extraction. Although such "extreme" extraction efficiency can allow coffee flavor substances to be extracted quickly and in large quantities, it also makes the extraction very sensitive. The extraction of coffee will not be as stable as the extraction of coffee from hand-brewed and French pressed pots, and subtle changes in some factors can affect the taste of coffee. Therefore, in order to ensure the stability of the product, in addition to making morning adjustments every day, many coffee shops will correct the taste of coffee every once in a while.

There are many factors that can affect espresso extraction, such as the state of coffee beans. The aroma and carbon dioxide of the coffee beans themselves are volatile, and they will continue to evaporate all the time. The amount of stock of these substances will have an impact on extraction. For example, when there is more carbon dioxide, the rate of coffee flowing from the water may be slower and the extraction time will be longer, and vice versa; in addition, many times the coffee beans we use will be mixed with different batches of different dates. These different batches of coffee beans also have different carbon dioxide levels. Not only that, but there may also be a slight difference in how well they are baked. Therefore, when there is a certain difference in roasting degree and carbon dioxide content, the parameters of espresso coffee extraction will have certain changes, which will change the taste of extracted coffee.

Of course, there are also some weather or environmental factors that affect the front street. Simply put, because the extraction efficiency of espresso coffee is very high, the extraction and taste of espresso coffee are easily changed by the state, batch and weather of beans. In order to stabilize the production, some coffee shops will correct the taste of espresso coffee every once in a while. Of course, it doesn't mean that we have to correct the espresso for a fixed period of time. As long as we find that there is a huge difference between the extraction parameters and the early blending parameters, it means that we need to correct the taste of the espresso. There is actually only one parameter that can be investigated, and that is extraction time.

Take Qianjie as an example. Although Qianjie stores do not produce coffee, they also have intentional coffee machines. The coffee beans used in Qianjie Italian style are Qianjie Black Cocoa·Basic Italian blend that is used in many coffee shops. It is made of coffee beans from two producing areas: Brazil and Yunnan. It adopts a medium and deep degree of baking., with a strong chocolate aroma and soft taste, is a very cost-effective Italian blend.

Assuming that Qianjie uses Qianjie Black Cocoa·Basic blending with the early blending parameter is 20 g of powder and 40 ml of liquid extraction time of 30 seconds. The espresso extracted with this parameter has a balanced taste, extremely sweet, and a strong chocolate and nut flavor. and soft taste. If the amount of powder and liquid weight are unchanged, if the extraction time of coffee is found to have changed from about 30 seconds to 24 seconds or 38 seconds, and this happens for several consecutive cups, it is highly likely that the extracted coffee beans have changed. The status of the beans has changed, or the freshness/roasting degree of the beans is different from that during debugging in the morning, or the weather has changed.

In this case, we need to extract and concentrate a cup to test the taste and see if we need to adjust the parameters. If the espresso coffee is sour, thin in taste, or has obvious bitterness, then it means that there has been a deviation in the extraction, and the coffee is insufficient or excessive, which requires us to adjust the parameters. If not, it doesn't matter even if there is a certain difference in the time, which means that this time is just right for the current extraction of coffee beans, so we don't need to make adjustments.

So the above is all the content shared by Qianjie this time! It is worth noting that, as Qianjie mentioned earlier, different batches of coffee beans take different times to adapt, so even if you extract the concentration every 4 hours, it will still take the same time as the morning adjustment, but the taste may not be right, so this is why some coffee shops need to correct the taste of coffee from time to time.

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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 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473