General knowledge of Fine Coffee explains Espresso principle

Fragrance components easily dissipated-------------

The rich aroma of freshly ground coffee has inspired poets for centuries. in order to capture these aromas in the coffee cup, all kinds of beautiful and strange coffee machines have come out one after another to achieve this difficult "super task."

Why is it so hard to make brewed coffee taste as good as freshly ground coffee? That's because coffee aroma comes from coffee sesame oil, which is unstable and volatile. As long as it touches the air, it will oxidize and emit a rotten smell. Cooking it too hot will burn it. The boiling water temperature is too low, and it becomes sour. Therefore, how to brew coffee without destroying coffee grease is really a big problem!

No matter which way coffee is brewed, the freshness of beans is "supreme program." This is especially true when cooking espresso. Because espresso brewing enhances the coffee's properties, coffee will taste more bitter if the oil is damaged and bitter. What's more, baked beans themselves contain compounds and acids that destroy fats.

The point of espresso is to separate the aromatic oils from the harmful substances as much as possible.

espresso, art. also-------------

The beauty of espresso lies in knowing the aroma and getting it out of the beans and into the coffee cup. However, these substances are complicated and have a wide range of projects. It is simply impossible to rely on rigorous chemical analysis and research.

Making good coffee requires a little intuition and a little luck.

The following factors are relevant:

1. Brewing water temperature

2. brewing time

3. The amount of boiled

4. Coffee freshness

5. machine clean

6. Bean baking depth

It should be noted that these factors affect each other and affect the whole body. More importantly, when you explore each of these characteristics one by one. Don't forget: "Water will flow unevenly,""Fragrance will dissipate easily."

Engineers! Work hard!

Over the past few years, we have been able to control the factors that affect coffee brewing in our own shop. For now, one of the things that needs improvement most is the water temperature of the espresso machine. Sometimes, the water temperature is accurate, and we can make "delicious coffee like nature":

Aromatic, rich, rich, smooth. After drinking it, he felt so good that he knocked on his cup and smashed his pan.

Personally, I think coffee is greatly affected by the brewing temperature. This is true even if the water temperature varies as little as ±1 ° F, but none of the machines I have tried can do anything about it: there is at least a ±4 ° F temperature change at the outlet. (That is, a total of 8 ° F change)

As far as temperature stability is concerned, machines with dedicated flushing boilers are better than those of the heat exchange type. Chapter 7 of this book will teach you how to minimize temperature variations.

However, we still need the help of professional engineers. We hereby appeal to:

All the best espresso engineers in the world!

Please don't stop at your amazing achievements!

In order to give up the water head, the water temperature is more stable.

In order to stabilize the temperature of the entire coffee filter

Work hard!