Tasting Profile 4-intelligentsia black cat espresso

According to intelligentsia's own standards, this should be past the best flavor taste. After all, after a month, more than half of the carbon dioxide volatilized, the flavor will definitely be missing. Of course, this does not mean that we can not understand the overall performance of its coffee. It's just that we need to make some small corrections.

Due to the volatilization of carbon dioxide, in theory, it is necessary to increase the amount of powder as compensation, while coffee powder will be ground relatively thicker. So, unlike the previous grid matching, I will start to adjust from 19g.

Secondly, due to the need to increase the amount of powder, it is difficult to achieve our solubility of 8%, 11% at normal flow rate. Because the ranges of the two may no longer overlap. Therefore, it is necessary to raise the ceiling of 11% to less than 13%. Of course, it is ultimately up to the senses to identify the flavor of the coffee.

Then several parameters this time are

Coffee maker: La Marzocco Mistral Paddle

Grinder: Mazzer Robur E

Evaluation cycle: day 25

Powder content range: 19.5g-22g

Coffee bean ingredients: Brazil, Bolivia

With these corrections, step by step, load beans, adjust the grinding degree slightly to the rough direction, clear powder. Start the first extraction. This extraction, according to the standard way, that is, to observe the flow rate, espresso changes, in the case of yellowing, cut off.

Fortunately, the flow rate was normal on the first attempt at 19.5g of powder, and the first cup was made in 24 seconds. As you can see, due to time reasons, grease is not so attractive. But because of deep baking, it's nice to make cappuccinos with this kind of fat.

The flow rate is normal, how does it taste?

It was hard to swallow, and a strong acid invaded the whole mouth. Although you can feel the taste of dried fruit and chocolate. But would you like to drink such sour chocolate? Test the concentration to prove that my senses are consistent with the data.

14.4% means that the concentration of coffee is too high. Due to manpower problems, I did not mention the extraction rate today. But this indicator alone means that I'm actually drinking a glass of Ristretto. Although there is about 25ml's espresso in the cup.

The next step is to extend the extraction time from 24 seconds to 30 seconds without changing the amount of powder.

The flavor is gradually balanced and the strong sour taste begins to soften, but it is still very obvious. At the same time, the original cocoa flavor began to play a dominant role. No matter it is medium taste or aftertaste, it has obvious cocoa flavor. More importantly, the creamy taste begins to appear, and the aftertaste is very obvious.

To be honest, if the flavor is determined in this category, in fact, the taste of coffee is acceptable. But I don't think this one is very delicious. To a large extent, the excessive sour taste still exists.

According to the concentration, 13.2 is still on the high side. Although we see the flow rate, it is still so standard.

Thumb of rules, if you only drink espresso and the extraction time is more than 30 seconds, you will have to adjust the grinding degree. Because I don't need more acidity and too much flavor to show. Therefore, the way of adjustment is to thicken the degree of grinding and increase its weight accordingly.

At this time, the amount of powder jumped to 20.7g. At the same time, I still make this cup of espresso according to the extraction standard of 30 seconds.

According to the numerical analysis, the concentration is still on the high side. But correspondingly, or theoretically, the taste should be regionally balanced. But in fact,

Although the taste is balanced, it is still due to freshness, and the balanced taste is based on the sacrifice of consistency. With this cup of coffee, you can get a distinct flavor of dried fruit, cocoa, and accompanying creamy flavor. But lost the stickiness of medium and deep baking. If I had a choice, espresso, I would choose the previous one, while this cappuccino is more suitable.

It has to be pointed out that it may be the reason for mixing more beans. This black cat is one of the few coffee I have drunk that is extremely rich and sweet. The reason for the rich sweetness. I don't know how to describe this rich word in words, because it may be the sweet taste brought by cocoa, or it may be the mixed taste of milk, or it may be the deep caramel feeling. In short, the sweetness is rich. This kind of flavor makes me look forward to the cappuccino made later.

The presentation of Cabo makes me still like the Italian concentration of deep baking. Not only is it the stickiness of its unique syrup version, but cream, caramel and dried fruit are all great companions for milk. On the contrary, blindly focus on light roasted coffee, although in the espresso performance, citrus or plum taste clear to the end, but the question is, after mixing milk, do you really like a cup of yogurt with coffee flavor? Of course, nothing is absolute, and the soft orange flavor is very comfortable to mix with milk (as is the case with seasonal espresso in market lane today), but it is still in the minority.

The evaluation is a paragraph, in a sense, the evaluation is a little bit unconventional. Because, I later refer to the production method required by the official website of intelligentsia, there are considerable differences.

Temp. 200 F

Dose 18-19 g

Time 25-27 seconds with 8 second pre-infusion

Volume 39-41 ml with crema (29-31 g)

In fact, this can be explained clearly, that is, freshness is a missing puzzle here. In my general reference of 19g, if only espresso with only 20ml was extracted, it would probably be more sour than my first cup. Because, after all, according to intelligentsia standards, coffee beans within two weeks are out of the cabinet. In most cases, their own coffee beans run out within a week from the third day of baking.

But, more importantly, the concentration index is indeed a good parameter. But this parameter is a tool after all, and taste evaluation is more important. On the official website, the taste is described as walnut, butter and dark chocolate. Fortunately, these are all foods that we are familiar with. Although I describe it as cream, dried fruit and cocoa. The description fits pretty well.

China Coffee Trading Network: www.gafei.com