Basic knowledge of boutique coffee to make a perfect ESPRESSO

If you want to get the perfect ESP you like, you must first know some basic knowledge. After the water temperature, water pressure, cloth powder, powder pressing strength and the golden rule (the state of the 30ML ESP produced in about 25 seconds), you can begin the following exercises.

Prepare a pound of beans and an electronic scale with a 0.1g precision range. Try to make a few cups of ESP, and record the strength of the powder and the scale of the bean grinder, and record the time of production. Through adjustment, the final state of the product meets the golden ratio. At this point, if your beans are of good quality and fresh enough, you should get a thick ESPRESSO with dark brown fat. (please limit the amount of powder in a single powder bowl to about 10g, and it is the same every time.) but such a cup of ESP is not perfect! Due to the different styles and personal preferences of beans, this ESP can only be said to be a qualified ESP. The following exercise steps are very important! Please finish it in three steps!

1. Prepare a glass of ice water (for gargling), a notebook, a pencil, and a stopwatch that keeps time. Adjust your bean grinder and start to adjust in a coarse direction with a scale of 1 stroke and 2 frames. (the scale that may be adjusted according to the brand model of the mill also needs to be changed accordingly.) use which cup you just made to press the powder according to the golden rule of ESP and press the powder and feel the thickness of the coffee powder with your hands, and make a cup of ESP. You can't be idle during the production process, recording the production time of 30ML coffee with a stopwatch. And observe the coffee effluent state, and oil color and record. When done, first observe the state of the oil, then smell the aroma of the coffee, take a sip to feel the acidity, bitterness, fragrance of the cup of coffee and record it. Then take a sip of the coffee after it cools slightly, and write down how you feel. Follow the above steps to thicken the mill and repeat the work just now. Please rinse your mouth with ice water before each taste. After making 5 cups of ESP according to this process, you can recall the effects of thickening coffee powder on coffee acidity, bitterness, fragrance, flavor, CREAM and BODY according to your own records. After 5 cups, you should be able to reach the 30ML status in 5-8 seconds, and you can make adjustments according to your own equipment. After completing the roughing exercise, take a rest. Go through your records carefully, recall and sum up your feelings. This will be of great help to the following exercises! If you have a certain understanding of coffee in this process, you should already have a sense of enlightenment. Then once again adjust the bean grinder back to the burning of the product in accordance with the golden rule, and begin to adjust to the fine direction, and the specific process is the same as the thickening to make another 5 cups! The fifth cup should be the state of 30ML produced in 60-90 seconds. After this step, I believe you have a very deep understanding of the impact of the size of coffee powder on ESP flavor and taste. At the same time, it can also support my previous theory that you must buy a mill with fine-tuning function.

2. Adjust the mill back to the scale that conforms to the golden rule again, this time I change the taste of ESP by adjusting the strength of pressing powder. First of all, make an ESP that conforms to the golden rule and write down your strength. Then use the same amount of powder to change the strength of the powder, first reduce. Make two cups in two gears. Or record the many items of the previous practice (because the adjustment range of powder strength is not large, so only make two cups of powder strength to understand the effect of powder strength on the product), and then increase the powder strength to make two cups of ESP. Congratulations when you finish this exercise! You can already calmly find the best ESP coffee that suits your taste in front of most coffee machines and beans.

3. (attention! This step can only be done on a machine with adjustable water temperature! Or adjust the mill back to the golden rule scale to make a cup of ESP first! Try it and remember the taste. Then adjust the temperature on the machine PID 3 degrees lower. Make an ESP! You don't need to record the flow rate and effluent status this time. After 25 seconds of 30ML ESP, you still gargle with ice, and then observe the state and color of the grease. If your machine is temperature-controlled and you are very sensitive to color, you should be able to notice a very slight change in the color of the grease. At this time, the flavor of ESP will also change slightly! After feeling it, of course, you still need to put these on record. Then lower the temperature on the PID by 5 degrees again and repeat the previous steps, then lower the temperature by 5 degrees and do it again! After you finish this, take a break and raise the water temperature! Follow the same steps as before. The process of raising is simpler, using only 2 cups. Because the water temperature can reach 100 degrees in 2 cups. After these three steps have been completed, turn over your notes completely and go through them in your head from beginning to end! Congratulations! You can graduate! You already know the impact of the three factors that can be adjusted arbitrarily on the ordinary semi-automatic coffee machine on the quality of ESPRESSO products. After receiving any kind of new beans, you can first adjust these contents to find your favorite flavor and balance! Get one of your most satisfied and perfect ESPs!