Nav: Home > Coffee News >

Share three espresso blending and grinding methods! Espresso extraction parameters proportional time!

Published: 2026-05-20 Author:

Last Updated: 2026/05/20, As we all know, in order to allow guests to taste the best espresso coffee, baristas adjust espresso every day when class starts. Generally speaking, as long as we master the underlying logic of espresso extraction, we can make espresso in three cups. There was also a legend on the front street who shared the "three blending methods"

As we all know, in order to allow guests to taste the best espresso coffee, baristas adjust espresso every day when class starts.

Generally speaking, as long as we master the underlying logic of espresso extraction, we can make espresso in three cups. Qianjie also had the logic of sharing the "three tempering methods". Interested friends can find out by searching Qianjie's previous articles. But ~ yes, sometimes it's not enough to just understand the principle of extraction, because unexpected problems often occur that affect extraction, making you unable to make a correct judgment. This is also the reason why many friends still need to spend more than half a pack of coffee beans to make espresso even though they already have certain insights into extraction.

So today, Qianjie will come to share, in addition to the principle of extraction, what other issues need to be paid attention to when tempering.

1. The first thing you need to pay attention to is the bean warehouse position of the bean grinder! Before blending, the barista will fill the bean bin with coffee beans so that the bean bin will be at least 6 minutes full. In addition to ensuring enough coffee beans are consumed, the purpose is to increase stability during grinding. The more beans there are, the higher the stability during grinding, and vice versa.

The principle is also very simple! We all know that the knife head of the bean grinder is located directly below the bean bin, and the first thing it grinds is the coffee beans located at the bottom. When there are more coffee beans in the bean bin, the greater the pressure will be placed on the bottom coffee beans, which will prevent the beans from "jumping" everywhere due to extrusion during grinding, resulting in excellent grinding effects. If there are not enough coffee beans in the bean bin and there is not enough weight to suppress the coffee beans at the bottom, the coffee beans at the bottom will easily be squeezed by the knife plate and "bounce" during grinding, resulting in multiple irregular grinding. Not only that, without enough pressure to suppress, the rate at which beans enter the knife head for grinding will also be different, which will further reduce the quality of grinding and make the consistency of the grains lower.

So before tempering, we can check the bean warehouse first to ensure that the bean quantity exceeds half of the position as much as possible. But it doesn't matter if you don't want to pour in so many beans. We can use other weights instead of applying pressure to achieve a stable and high-quality grinding effect.

2. Check whether the grinding channel is blocked. When using deeply roasted coffee beans or when the environment is relatively dry, static electricity will easily be generated during grinding to give the coffee powder the ability to adsorb. This effect can easily cause coffee powder to be adsorbed on the knife head or at the outlet, which hinders the accuracy of adjusting the grinding scale and reduces the quality of grinding.

If you are a friend who often grind, you should occasionally encounter this situation: even if you turn the grinding scale, the thickness of the ground powder does not change, or it becomes thicker and the flow rate of the coffee becomes faster. This is the situation caused by the blockage of fine powder on Qianjie mentioned above. We can clearly see the impact of the blockage when the powder is dropped. (Figure 1 shows the powder falling under normal state; Figure 2 shows the powder falling under blocked state, with a very wide powder falling range)

Then when we encounter such a situation, it is best to clean the knife tray and the coffee powder exported first. Otherwise, no matter how many scales are adjusted, it is easy to see that the ground coffee powder does not change.

3. Don't just adjust the grinding. The last point is don't just adjust the grinding. Many friends will directly adjust the grinding when they find that the coffee extraction flow rate is fast or slow. Although it is possible to do so, both material costs and time costs will be relatively high. Therefore, the Qianjie Conference recommends that when the extraction time is not much different from the expected time, such as 3 to 4 seconds, we may as well make adjustments from other aspects.

What does it mean? For example: The coffee beans used to make espresso in Qianjie are a basic blend of Qianjie black cocoa. The coffee made with them will have strong flavors of chocolate, caramel, hazelnut, and cream, and the taste is mellow and sweet. Strong. When extracting it, the parameter set by Qianjie was 1:2 powder-to-liquid ratio, and it took 30 seconds to extract 20g of powder to produce 40ml of coffee liquor. But if we find during the preliminary extraction that the extraction time is 26 seconds or 34 seconds, there is a certain gap between the target. So at times like this, we can taste the taste of espresso first and see if the coffee extracted in this way meets our requirements.

If it matches, then it doesn't matter if you use this parameter directly. But if it does not meet the requirements and you find that some extraction is insufficient or excessive, then we can make fine adjustments by increasing or decreasing the amount of powder or liquid. For example, if you want the extraction time to be longer, you can increase the amount of powder used in the extraction or the weight of the extracted liquid, and vice versa. In this way, we don't need to go to great trouble to adjust and condense it. Of course, if the difference is too large, then it is best to adjust the grinding scale.

So the above are some of the small details that we need to pay attention to when adjusting the grinding. Coupled with everyone's understanding of extraction, Qianjie believes that we can easily make three good espresso coffee ~

- END -

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 。