Boutique coffee the common sense of espresso

Espresso starts with the first lesson learned two years ago, teaching you how to press the cake, how to observe the flow, and then tell you how to make a qualified espresso.

Today, two years later, the learning of espresso is still based on these basic parameters, but more closely related to its own senses.

Here, nothing really new is just making a little summary for himself and looking back from the needs of feeling. Why should we do this?

Espresso-30ml highly concentrated liquid, let people in the mellow fullness (body) feel sweet (sweetness), sour (acidity), a variety of beans flavor (characteristics, notes), and coffee is a very interesting thing, its planting process, baking special so that we can not find an almost perfect balance. Perhaps, we can feel mellow, but too mellow coffee is often based on the price of absorbing flavor, maybe we like to feel the jump of taste buds in sour taste, but too much sour taste will not only make people feel pungent. What's more, the sour taste will make the milk foam unable to stabilize for a long time.

Admittedly, for a barista who has chosen the beans, he cannot control the flavor of the beans in percentage. With a little bit of frustration and irresponsibility, baristas are less able to control the fate of coffee than roasters and farmers. But it is undeniable that the same coffee beans, different baristas' understanding and skills of coffee can make completely different coffee. For me, under the premise of inherent equipment and coffee beans, the practice of barista cooking under rice is the most interesting thing. And through this period of time, what kind of feeling and what means to find some more direct connection. That is, what we might be able to do for such a flavor.

Previously mentioned the sensory balance, that is, acidity, mellow mutual common, plus the embodiment of flavor. To achieve this, we all know that it is through about 20g of coffee powder, through high pressure, high temperature water through about 30 seconds to complete two cups of about 30ml espresso. (the value I said is for relative reference only, not an absolute value, it depends on coffee machine, coffee freshness, etc.)

For most machines, what we can't change is the water temperature and pressure (of course, slayer, starada individual machines are achievable), so we don't want to be perfunctory here.

But as a barista, what can be changed is the amount of powder, the degree of grinding, and the strength of the cake. At the same time, it should also be combined with one parameter, that is, the freshness of coffee. With the extension of coffee storage time, the effect of extraction will naturally be different.

Then in the notes sorted out later, around how to control the extraction of their own espresso, more exploration and thinking will be made in the integration of 1 grinding degree, 2 powder quantity, 3 cake pressing strength and 4 coffee bean freshness.