Grind degree of espresso extraction time powder to water ratio of flavor production method standard Italian blend coffee beans recommended

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Qianjie noticed that there are many coffee rookies or baristas who think that the key technology for making espresso is to make milk foam and coffee flower, but Qianjie believes that the most important thing for espresso is the extraction of espresso. Espresso is not good, no matter how smooth the foam is, no matter how beautiful the flowers are, this cup of milk coffee will not taste good either. In order to meet the needs of various coffee and beverage shops, Qianjie has assembled many kinds of Italian coffee beans with good flavor, including boutique matching, commercial matching, basic blending and so on. Qianjie Coffee currently uses sunflowers to match the Italian coffee beans, which have a strong whisky aroma and a nutty finish.

Why choose Italian coffee beans to extract espresso?

Coffee beans are crops, which will change due to weather and soil, even if they come out in the same place, the flavor of each batch of coffee beans will be different, and blending uses a way of learning from each other to ensure that each coffee bean can show a stable coffee flavor. This is why Qianjie will choose to mix coffee beans rather than single-origin coffee beans to extract espresso.

Qianjie uses Ethiopian sun-tanned cherries and Honduran sherry coffee beans to make espresso. The warm sun beans at 4:6 have a strong wine flavor after high pressure extraction. soft acidity and a nutty cocoa finish. By heating the milk to stimulate the lactose in it, when mixed with espresso, the lactose and berry-like acidity in the milk will produce milkshake sweetness, but it will not steal the limelight of the wine and make people "addicted" to drink it once. Why adjust the parameters of espresso every day?

The front street uses a Lelit espresso machine, and the extraction parameters are as follows:

Pressure: 9bar

Temperature: 94 degrees

Time: 30 sec

Ratio of powder to water: 1. 7: 1. 1: 2.

Powder content: 20g (double espresso)

Extraction concentration: 40ml (double)

Why doesn't Qianjie give an accurate extraction parameter directly?

Coffee beans release carbon dioxide every day after roasting, changing the flavor performance of coffee beans and affecting the stability of coffee bean extraction. Everyone uses different espresso machines, coffee beans have different states, and natural parameters are not the same. Therefore, the parameters given by Qianjie coffee are only reference values, and ultimately we have to taste and debug to determine the parameters that are suitable for us. How does Qianjie Coffee extract espresso?

First, remove the brewing handle and remove the coffee grounds. (need to pay attention to two things: first, always buckle the hand on the brewing head to keep warm, do not put it on the warm cup or plate or other places, otherwise the low temperature handle when brewing coffee will lower the temperature of the brewing water and cause the coffee to go sour. Second, the coffee grounds inside should not be deducted before brewing the next cup of coffee, because the copper cooking head at high temperature will produce a peculiar smell, and the coffee grounds can absorb the smell.)

Buckle the hand to the brewing head, press the brewing key to wash the handle and the brewing head, and shake the handle constantly in order to rinse the coffee residue glued to the brewing head. (note: if you load the powder directly without rinsing the head, the residue glued to the head will be extracted again, causing the coffee to become bitter and astringent. In addition, this is also equivalent to releasing water in the front section to prevent the boiling water from being too hot, resulting in excessive extraction.)

Then dry the filter completely with a dry towel. It is absolutely necessary to keep dry in the filter. If there is water in the filter, the coffee powder will start the coffee extraction process before brewing, resulting in excessive extraction. In addition, it will also make the coffee powder agglomerate, resulting in uneven filling pressure. Also, dry the outlet of your hand to prevent the coffee powder from flowing into the cup.)

Then you can grind the coffee beans and powder them. (it should be noted that there is no powder left in the dispenser. Each time it is boiled and ground, the coffee powder will oxidize completely after being exposed to the air for a few minutes, and the brewed coffee will not be able to drink. Now some coffee shops are used to filling up their dispensers, which is not correct. The right thing to do is to quickly pull the dispenser lever while grinding the powder, turn it off when the handle is almost full, and continue to pull the dispenser lever until all the coffee powder in the meter falls into the brewing handle.)

After receiving enough coffee powder, use a cloth dispenser to distribute the coffee powder evenly in the powder bowl. If the coffee powder falls into the powder bowl when uneven, in the subsequent filling will cause pressed powder part of the denser, part of the loose, and the flow of water is inert and will choose an easier place to pass, that is, it will be easier to pass from the loose place, then this part will be extracted more, while the dense place is not enough, leading to uneven extraction, which is also one of the reasons for the channel effect.

And then there's powder pressing! After laying the powder, the gap between the coffee powder particles may still be uneven, and the loose powder layer is easy to be washed away by the hot water of 9bar during extraction, forming a channel effect. The compacted powder layer can make the coffee powder more dense, reduce the gap between coffee particles as much as possible, and reduce the possibility of channel effect.

Buckle the hand to the head. (note: press the brewing button immediately after buckling, and then get the coffee cup. In addition, the whole powder filling process should be rapid, because the coffee powder in the high temperature handle for too long will burn the coffee, causing the coffee to become bitter.)

At this time, the coffee should flow out like a paste and should not be spurted. If the flow rate is too fast, it is likely to be too coarse or too light to fill. It can not be a drop by drop, in that case it may be too fine grinding or too strong filling pressure. For espresso made by the same person, under the condition of the same grinding thickness and the same amount of extraction, the difference in extraction time of espresso can not exceed 1 second, otherwise the filling strength is unstable or the filling pressure is uneven, the difference in the taste of the coffee will be very obvious, and we need to continue to practice.)

Espresso after extraction (take off the coffee handle after completion, coffee pressed powder surface smooth should not have any depression, otherwise it means incorrect filling, need to continue to practice.)

After making black coffee (American coffee) with water from espresso after extraction, if there is no miscellaneous taste, no astringency, no water in the coffee, and the bitterness disappears quickly after the coffee is imported, it shows that the requirements of extracted Italian espresso are basically met. In addition, the continuous production of 5 to 10 cups (the same specification coffee handle), espresso extraction time and coffee taste can not be significantly different. It shows that the technology is basically stable.

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