Chapter 2 of "ESPRESSO COFFEE" aromatic components dissipate easily

(Ⅱ)

The aromatic components dissipate easily.

The rich aroma of grinding fresh coffee has inspired the poet for hundreds of years. In order to capture these aromas in coffee cups, all kinds of beautiful shapes and strange coffee machines have come out one after another, thus achieving this arduous "super task".

Why is it so difficult to make brewed coffee as fragrant as freshly ground coffee? That's because the aroma of coffee comes from coffee sesame oil, which is unstable and volatile. As soon as it comes into contact with air, it will oxidize and give off a rotten smell. The boiled water is so hot that it will burn out. The temperature of the boiling water is too low and it becomes sour. Therefore, how to brew coffee without destroying the coffee oil is really a big problem!

No matter which method is used to make coffee, the freshness of beans is "supreme program". This is especially true when cooking espresso. Because espresso cooking will enhance the properties of coffee, if the oil damage becomes bitter, the coffee will taste more bitter. What's more, the baked beans themselves contain various compounds and acids that can destroy the oil.

The key to playing espresso is to separate fragrant oils from substances that are harmful to delicacy as much as possible.

Espresso, art is also

The beauty of espresso lies in the full understanding of the aromatic substances, but also from the beans into the coffee cup. However, with a wide variety of substances and a wide range of projects, it is impossible to rely on rigorous chemical analysis.

It takes a little intuition and a little luck to make good coffee.

The factors related to this are listed below:

1. Temperature of boiling water

two。 Cooking time

3. The amount of boiled portion

4. Freshness of coffee

5. The cleaning of the machine

6. Baking depth of beans

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

Engineers! Work hard!

Over the past few years, we have been able to effectively control the factors affecting coffee brewing through bit by bit research and improvement in our own store. At present, the most important part in need of improvement is the water temperature of the espresso machine. Sometimes, the water temperature is so accurate that we can make "coffee as delicious as the sound of nature":

Fragrant, rich, rich, smooth. After drinking, I was so happy that I knocked the cup and smashed the pot and roared up to the sky.

I personally think that coffee is greatly affected by the temperature of the brewing water. Even if the change in water temperature is as small as ±1 ℉, there is nothing I can do about it: at the outlet, there is at least a temperature change of ±4 ℉. (that is, a total of 8 ℉ changes)

In terms of temperature stability, machines with exclusive flushing boilers are better than heat exchange machines. In the seventh chapter of this book, we will teach you some ways to change the temperature a little bit.

However, we still need the assistance of professional engineers. I hereby appeal to:

All the excellent espresso engineers in the world!

Please don't stop at the amazing achievements you have made.

In order to make the water temperature of the outlet head more stable

In order to make the water temperature of the whole coffee filter more stable

Work hard!

Selected from: ESPRESSO COFFEE: Professional Techniques 1996