Coffee brewing technology to brew the top espresso

In order to brew a top-quality espresso, I think it is important to blend and blend the four M's.

The first is Mistura. It means a combination of coffee bean types. In Italy, espresso coffee beans must be a combination of at least five coffee beans.

The coffee bar master must be aware of the combination of coffee beans he uses. This is to find out what the espresso you brew tastes like. Only by knowing coffee beans deeply can we explain it clearly to customers. What kind of coffee beans do you use in your shop?' However, if the customer answers 'I don't know' when asking this question, I think it will be difficult to let more people know about the delicious espresso coffee. Therefore, when choosing coffee beans, be sure to ask the industry for clear information.

Settings for bean grinders and coffee machines

The second M stands for Macinino. That is, the grinding method of coffee beans. The ideal coffee powder state is that when brewed with 7G coffee powder, it can brew 20cc-35cc espresso coffee in 20 seconds to 30 seconds. In order to achieve this ideal state, it is necessary to find the most suitable grinding method. Because this has something to do with the adjustment of the bean grinder, the so-called suitable grinding method will be different depending on the type of coffee beans used.

Try brewing once, if it takes less than 20 seconds, turn down the scale a bit. Conversely, if the espresso is just dripping and takes more than 30 seconds to complete, turn the dial up a bit. It is important to note that the ground coffee will not fall immediately after changing the scale. Because the grinder is still mixed with the residue of the previous grind, when adjusting the scale and regrinding, grind for 10 seconds, so that the coffee powder remaining in the grinder falls down together.

Moreover, before grinding, pay attention to the amount of beans remaining in the bean storage tank above the grinder. If the residue is too much, the coffee beans will be sucked into the milling cutter because of the heavy weight, but on the contrary, if the residue is too small, the grinding situation and the amount of coffee powder falling down will be more or less different. Therefore, it is important to keep 6-7 cups of beans in the bean storage tank.

Also, it is important to set the weight of pulling the handle of the bean grinder to 7g in advance. In addition to being able to keep the right amount of coffee powder falling into the filter handle every time, you only need to pull the handle once for each cup of coffee brewing, and twice for two cups, so that the brewing operation can proceed smoothly. After all, constantly pulling the handle will also cause a burden on the handle spring and easily loosen.

Then, note in advance that all the grinders can grind out a few grams of coffee powder in a few seconds, so you can have a certain idea of how to make the right amount of coffee powder fall into the chlorine handle.

The third M is Macchina, which refers to espresso machines. In order to be able to brew espresso in 20-30 seconds using boiling water at 90 degrees C, applying pressure at 9 atmospheres, you must have a professional coffee machine with excellent performance. Espresso coffee at about 90 degrees C, 9 air pressure state, in order to lead to the top of the tasteless. If the pressure is lower than 9, not only will it not taste, but it will also brew white espresso. On the contrary, if the air pressure is too high, there will be a mixed taste, and the brewed espresso will also be hehe.

In addition, you must also master the characteristics of the coffee machine. For example, the [CIMBALI] I use doesn't immediately drip espresso when it starts brewing. This is because this machine has a steam function, so it takes about 4-5 seconds for both sides to start brewing at the same speed. In order to maximize the steam performance of the machine so that all the coffee powder is steamed, the coffee beans are best ground a little.

The last one is Mano. It means techie, which means coffee bartender. Without a coffee barman who can carefully adjust the grinding condition of coffee beans and understand the performance of coffee machines as described above, it is impossible to brew delicious espresso coffee. However, it is also impossible to pay too much attention to the brewing process and delay brewing delicious espresso for guests. For speed of service, I think it's better to grind a certain amount of coffee beans beforehand, so that you can also make sure that 7g of powder is filled into the filter handle.

Fill your hands with ground coffee and brew as quickly as possible. Because the filter itself has a certain heat, if the coffee powder is loaded in it for too long, the heat will reduce the quality of the coffee powder.

I believe that many people use freshly ground coffee powder to brew delicious espresso.

But is that really the case? The freshly ground coffee powder has hot air and gas generated after friction. This is because if the coffee powder is brewed at 9 air pressure and 90 degrees boiling water, it will not only burn, but also produce an unpleasant smell. In the past, I tested coffee ground with illy beans by letting it sit for a week before brewing it. As a result, not only can you brew beautiful coffee bubbles, but the taste does not change. Because coffee powder usually takes more than a week to 10 days to start losing flavor.