Factors affecting the quality of espresso

First, the addition of prepreg time can improve the success rate of extraction to a certain extent, so some high-end machines have the function of adding free control of prepreg time. As for the comparison between prepreg and non-prepreg production methods, it is more inclined to the difference of production style, not the difference between good and bad.

Second, water quality is like making tea. It is often said that so-and-so spring water can be used to induce the fragrance of tea. Water quality does affect the final taste of espresso (including coffee made in other ways). The water quality in the south is soft, and the taste of esp tends to be slippery and supple. The water quality in the north is hard, so the taste is stronger and the sweetness is higher. So a set of suitable water purification equipment is still necessary, good taste can also protect your absorption, there is a fishy, dirty taste, too high humidity will lead to electrostatic increase, grinding is easy to agglomerate and oxidation too fast.

Third, mood and health, mood and health can also affect coffee making. It's a bit mysterious to say that our state is changing all the time. When pressing powder, the strength of good mood and bad mood is different. If you have a cold, the power of pressing powder will be a little less than that of healthy time. The reason why Italian coffee is the most technical test. Just because you change one of the factors slightly, the coffee you get may be completely different, so the first 1.2 cups of coffee a day is actually a prelude to finding a good feeling for the next cup.

Fourth, the idle time of grinding coffee powder should be made immediately, not idle. After grinding coffee beans, the volatilization and oxidation rate of aroma will increase geometrically. For example, if you grind the coffee powder and suddenly want to urinate, and come back a few minutes later, the quality of the coffee will drop by about 20%, so it is necessary to grind the coffee and make it in one go.

Fifth, whether there is a warm cup of coffee into the cold cup hot cup taste is completely different, poured into the cold cup will affect the original taste of coffee, increase strange sour taste and miscellaneous taste. The warm cup should not be too hot, about 60 degrees will be fine, ceramic or glass? It doesn't hurt. Just don't use a paper cup. It tastes like pulp. If it is thicker, it is better and has a certain degree of heat preservation. Since I have spent a lot of time studying how to make coffee, I don't think I would mind adding a simple warm cup.