Basic knowledge of fine coffee Introduction to special espresso taste characteristics and production tutorials Share

Coffee can see the eye, yes, in front street here you are really able to see the eye, let the choice difficult disease you do not know how to choose. Because there are so many different kinds of coffee, it is difficult to make up your mind to order a cup of coffee because you have so many factors to consider. And the Italian coffee in front street is made by mixing high-quality coffee from a single origin. Have you ever heard of fine Italian coffee?

Specialty coffee is also known as specialty coffee or specialty coffee. It refers to coffee made from green beans with excellent taste characteristics grown in a few extremely ideal geographical environments. Depending on the particular soil and climatic conditions in which they are grown, they have outstanding flavors. This type of coffee is then strictly selected and graded, and its texture is hard, rich in taste, and excellent in flavor. It is a selected coffee bean. Fine espresso is made from fine coffee beans into a blend of espresso or single espresso.

Front Street Coffee espresso

Italian coffee blend

Italian blend coffee roasting part is roughly divided into two groups, one is like to mix and then bake the other is to complete the roasting according to various producing areas and then mix the beans, of course, the flavor will be different, first talk about mixing and then bake the way, its advantage is that the mixing will be more complete Because the roasting time of a pot is about 10--25 minutes, use roasting drum or hot air stirring method to roast, in such a long time all coffee beans should have been fully mixed, When grinding beans, it can ensure that each kind of coffee beans is ground in the amount of coffee powder required for each cup of coffee, the flavor and taste are more consistent, and the bean color will be more uniform and beautiful visually. The baking method that is done at one time is very convenient regardless of the amount of baking. The advantages of baking and mixing first can control the hardness, moisture content and roasting degree of each bean. Aromas such as nutty smell, floral smell, cocoa, fruity smell, acidity and bitterness can be highlighted by individual roasting. A skilled baker must be able to master the characteristics of each bean in order to fully display its unique flavor and rich layering.

Front Street Coffee Warm Sun Mix with Italian Coffee Beans

Single Espresso Coffee (SOE)

SOE stands for "Single Origin Espresso," which means single origin espresso. This concept exists relative to espresso blending.

Although SOE stands for single origin espresso, it is not necessarily equal to fine coffee. If single origin coffee beans with easily identifiable flavor are selected as SOE, espresso coffee with unique flavor can be produced.

For example, the citrus flavor of Yejia Shefei, the small tomato flavor of Kenya, etc., plus the espresso coffee will amplify the taste of coffee under the action of high pressure of the espresso machine, so the flavor performance will be more prominent than that of the hand brew.

Making Italian coffee with single-item coffee beans is nothing more than letting people who like concentrated and milk coffee taste the flavor of single-item beans themselves. If the recognition of a single-item bean is not high, most people cannot drink the unique flavor of single-item beans.

Blending coffee beans can make the whole concentrated taste balanced and Body strong.

[Next, we use Front Street Coffee Warm Sun to mix espresso beans to demonstrate how to make a cup of fine espresso]

[Next, we will demonstrate how to make a cup of fine espresso coffee by mixing Italian espresso beans with Front Street Coffee full of wine fragrance and warm sun]

Varieties: Kadura, Kaduai, Pakas, Native

Flavor: Chocolate, cream, vanilla, fermented bouquet, citrus

When it comes to blending beans, people have the impression that they are suitable for making espresso coffee. Blending mainly selects more than two kinds of coffee beans to be blended together before or after roasting. The purpose of blending is to have a pleasant rich aroma, a characteristic flavor, and enhance the sense of balance and mellow and thick texture, so that the advantages and disadvantages of beans can complement each other and achieve balance.

In this warm winter season, I want to make a blend suitable for hand-brewed coffee and Italian coffee at the same time. I want this blend bean to have a pleasant aroma in the mouth, a soft fruit acid in the thick taste, and a medium-high sweet finish.

Matching ideas

Ethiopia's beans have thousands of varieties, and the flavor is also more exploitable. The washed beans have bright fruit acids and taste clean. The sun-dried beans are richer in tropical fruits, and the taste is complex and thick. When I couldn't start, I thought that the beans fermented in the wine barrel and the sun-dried yejia sherry beans had been made SOE before. The extracted taste was good, with fruit acid in the aroma, balanced taste and monotonous and sweet feeling.

Qianjie Coffee Warm Sun Mix Coffee Bean Cup Test

So now let's use it to make an espresso and latte and see what the difference is ~

- Italian concentrate-

parameters

Grind Pegasus 600N grinder #1.6, powder weight 14g, extract 20 g coffee solution, parameters of powder/water ratio 1: 1.4, time 26s.

Concentrated Flavor: Smooth palate, medium body, pronounced acidity on the palate with hints of berry, whisky, rich chocolate, with a pronounced sweetness.

- Latte-

Grind Pegasus 600N grinder #1.6, powder weight 20g, extract 40 g coffee solution, time 28s. Powder water ratio 1:2 parameters.

Latte flavor: After adding milk, the espresso has obvious chocolate in the heart of the wine, sweet enough, and long aftertaste.

I would like to share my thoughts on making Italian coffee:

1, Italian beans are too fresh, exhaust is more vigorous, easy to produce channel effect, resulting in the production of concentrated instability, so get beans suggested to raise beans first (using coffee beans raised for about ten days).

2. Research mill. (It is recommended to make fine adjustments to the zero-point scale) Adjust your grinding degree through the extraction situation. The finer the grinding particles, the longer the extraction time, and the taste is bitter, it is easy to cause over-extraction. It is recommended to adjust the coarse point; on the contrary, the coarser the grinding particles, the shorter the extraction time, and the taste is sour. It is easy to cause insufficient extraction. It is recommended to adjust the fine point.

3. Increase or decrease the amount of powder (depending on the capacity of the powder bowl)

By increasing or decreasing the amount of powder to adjust the proportion of water powder, the purpose of adjusting the concentration of espresso coffee has been achieved. Each adjustment amount is 0.5g, the more powder, the smaller the water powder ratio, the thicker the coffee, the less the powder, the larger the water powder ratio, the lighter the coffee. Minor adjustments are made to find the right coffee concentration and ultimately determine the most appropriate espresso extraction parameters.