There are two reasons for the excessive extraction of espresso.
All modern coffee extraction is the two core processes of soaking and filtration, which belongs to the category of physics, and there is basically no chemical change in the process. The differences in the thickness of coffee powder, the length of soaking time, the method of separation and filtration, and so on, have created a wealth of coffee brewing utensils and techniques. Although the core process of coffee extraction is the same, according to the significant differences in pressure and time used in coffee extraction, modern coffee extraction methods can be simply divided into two types:
1: Italian Fast espresso (Espresso)
It was invented in Italy and extracted 30 milliliters of espresso in 22s-27s seconds at 9 atmospheric pressure, 88 °C and 95 °C water temperature. This is significantly different from other coffee extraction methods, which can be done under unnatural conditions, reflecting the intervention of science and technology. Espresso Espresso can generally be made by Italian semi-automatic coffee machine and full-automatic coffee machine. A good Espresso requires higher price and quality of coffee machine and bean grinder.
2: immersion extraction (Steep Extraction)
It is a traditional, natural and simple way of coffee extraction; the extraction temperature is close to 85-92 and the filtration pressure is about 1 atmospheric pressure. It can be subdivided into:
Pressure filtration:
Use artificial pressure to filter coffee, including French pressure (French coffee cup French Press), AeroPress
Siphon:
Use the pressure difference caused by steam cooling to filter coffee, including siphon coffee maker Syphon, Belgian coffee maker
Drip filtration:
Natural gravity drip filter coffee, including American electric drip filter coffee maker, Vietnamese drip filter coffee maker, Swiss gold Swissgold kf-300 drip filter coffee maker, hand filter module, ice drip coffee maker, etc.
Steam pressurization:
Italian mocha pot Moka, many manufacturers also claim that mocha pots can make Espresso for commercial interests, but the coffee made by early mocha pots is essentially different from modern Espresso coffee. The pressure of mocha pots is only more than 1: 00 atmospheric pressure, and the pressure and final coffee extraction time may not be as fast as siphon coffee pots. According to performance indicators, we still classify mocha pots as natural traditional soaking extraction Steep Extraction.
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Coffee Q-GRADER test materials some summary of the Q-GRADER exam
First, about the examination subject Q-GRADER is a test jointly certified by SCAA and CQI. At present, the examination will take 5 days, with a total of 22 subjects. If you pass all the subjects, you can get Q-GRADER certification. If you have failed subjects, you can pass the make-up exam within 18 months. Specific subjects include: ①, 1 general knowledge written test, 100 answers in 1 hour
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Some problems that should be paid attention to when making Coffee Coffee is overextracted
Excessive extraction if the crema is dark brown and has white spots in its center, the black hole coffee powder is excessively ground, the extraction temperature is too high, the pump pressure is too high, the extraction temperature is too high, the filling pressure is too high, the coffee temperature is low, the temperature is lower than 78 degrees coffee cup, the supercooled filter mesh is filled with a plate, the supercooled grinding particle size is too fine, the coffee extraction is insufficient, the crema color is light, the consistency is very low, the coffee powder consumption is very low.
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