12 factors of Coffee basic knowledge affecting the perfection of Espresso

The production of Espresso is an art that requires precision and patience. Maybe it's because there are so many factors that affect the production of Espresso that we can have a lot of fun when we use our brains and emotional hearts to control its complexity.

1. Matching

It is impossible to make a good Espresso without a good coffee mix. Coffee must be matched with the sweetness, aroma and lubrication required by Espresso. Coffee beans must be fresh. We recommend using coffee beans within 4 days after baking.

two。 Baking

Deeply baked beans will taste bitter and scorched. Experienced bakers will use shallow baking to keep Espresso sweet.

3. Ground beans

You must monitor the whole grinding process, and the thickness of the powder can keep the extraction process between 25 and 30 seconds.

4. Bean grinder

A high quality bean grinder must be used. Cone-shaped grinding plates are more average and have a longer life than flat ones, and coffee is not heated during grinding. If the grinding plate is heated, the coffee will lose its flavor. Professionals believe that the combination of conical and parallel grinding disc is the best design.

5. Distribution

In the filter handle, before pressing the powder, the coffee powder must be evenly distributed in the filter of the handle.

6. Pressing powder

First use 5 pounds of pressure powder once, then press once with 30 pounds of pressure, and then rotate 720 °with 20 pounds of pressure to make the powder surface smooth and smooth.

7. Water temperature

The water temperature must be stabilized at 92-96 °C. When choosing Espresso machine, we must pay attention to the stability of water temperature and water temperature.

8. Hydraulic pressure

The water pressure passing through the Espresso should be between 9 and 10 atmospheric pressure. This pressure is guaranteed to produce foam.

9. Absorb time

The absorption time for making two 1-ounce cups of Espresso should be between 25 and 30 seconds. In addition to time, if the color of the Espresso starts to fade, you should end the production process. The goal should be to produce a dark red Espresso within 25-30 seconds without changing color.

10. Machine cleaning

This is the biggest problem of doing Espresso today. If the machine, filter and filter handle are not cleaned frequently, the Espresso will smell of rotten oil.

11. Espresso Cup

Espresso cups are preheated with a different heat source from the coffee maker. If the hot water of the machine is used to preheat the cup, the temperature of the boiler of the machine will be lowered, so that the Espresso produced is uneven. Espresso cups apply thick walls and narrow mouths to maintain heat and aroma.

twelve。 Practice

Operational exercises and practices are very important. The key to Espresso is that you always recognize Espress.