Factors affecting the quality of espresso

1. Prepreg time

The addition of prepreg 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, they are more inclined to the difference of product style, not the difference between good and bad.

II. Water quality

Just like making tea, it is often said that so-and-so spring water can be used to draw out 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 suitable set of water purification equipment is still necessary, taste good, but also protect your coffee maker and health.

Weather (air purity and humidity)

Brother Bird does not bake beans even when it rains and fogs, it is not hypocritical. Because the air in the above-mentioned weather is relatively turbid, the coffee bean itself is a powerful odor absorbent, the smell in the air will be easily absorbed by coffee beans, resulting in fishy and dirty taste, and if the humidity is too high, static electricity will increase. Grinding is easy to agglomerate and oxidize too fast.

IV. Mood and health

Mood and health 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 when healthy. The reason why espresso coffee is the most technical test is because of a slight change in one of the factors. 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.

5. Idle time for grinding and grinding

The ground coffee powder should be made immediately and should not be idle. The volatilization and oxidation rate of the aroma of coffee beans will increase geometrically after grinding. 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.

6. Is there a warm cup

The taste of coffee poured into a cold cup and a hot cup is completely different. Pouring into a cold cup will affect the original taste of the coffee and increase the strange sour 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.