Introduction to the flavor and taste of Italian espresso how beginners learn the method of extracting espresso

Espresso, also known as Espresso, uses steam pressure to pass boiling hot water through the coffee powder to make a small portion of pure black coffee liquid with golden foam floating on it. Maybe we rarely see it from the coffee shop menu, but the daily American style, latte and cappuccino all have its participation, which can be said to be the soul of the coffee shop.

What are the characteristics of Italian espresso?

Before the emergence of espresso, coffee was brewed in the way of soaking, not only fine grinding of coffee beans, but also after slow extraction, after a long wait. Espresso was invented in the early 19th century. In order to extract a cup of strong coffee in a short time, Italians thought of using steam pressure to pass high-temperature and high-pressure water through coffee pressed powder to speed up the original trickling extraction rate. With continuous improvement and update, our common semi-automatic / full-automatic espresso machine has been derived.

Due to the fine grinding, high water temperature and high pressure extraction of espresso, espresso converges a variety of flavors, and various flavor compounds hit our tongues exponentially. As a kind of crop, coffee will change with climate and soil, even if it comes out of the same place, the flavor of each batch of coffee beans will be different, and the blending of coffee beans uses a way of learning from each other. helps each extraction to show a more balanced and stable aroma and taste. Therefore, Qianjie proposes to use specially for Italian machine extraction of mixed beans, there are four types of Italian mixed beans on the Qianjie bean list, which are also suitable for Italian machines and mocha pots.

Traditional espresso, due to the selection of very deep-roasted beans and the participation of fat-rich Robota beans, tastes bitter and needs to be drunk slowly. In recent years, with the popularity of boutique coffee and the improvement of coffee bean quality and extraction technology, coffee drinkers pursue flavor and taste, so today's espresso is not only charred and bitter. For example, the Italian concentrate produced by Qianjie store shows the aroma of fermented wine, sweet and sour berries, rich aroma, soft taste and good taste.

What details do you need to pay attention to in making espresso?

The common commercial espresso machine provides more than nine stable atmospheric pressure and hot water above 90 degrees Celsius. High pressure forces the hot water to pass quickly through the finely ground coffee powder to extract the coffee liquid with rich oil, rich aroma and thick taste. In order to extract an ideal cup of espresso, the barista's job is to master various parameters that will affect the flavor of the coffee, and then adjust the best extraction range.

In operation, there are many factors affecting a cup of Italian concentrated flavor, including coffee bean quality, baking degree, grinding degree, coffee machine boiler pressure, water temperature, powder filling strength, powder quantity, extraction time, extraction liquid weight and other factors and details. Usually, the pressure and water temperature of the coffee machine will be set and will not be changed easily. Cloth powder and filling strength will be controlled according to the habits of baristas. The four major factors used to adjust the extraction in daily life are powder quantity, time, liquid weight, and grinding degree. The cooking parameters will change subtly according to the daily air humidity and the state of coffee beans, so they need to be adjusted up and down to achieve better extraction results.

What are the types of Italian concentrate?

According to the golden cup theory concept put forward by the European Fine Coffee Association, after water comes into contact with coffee powder, coffee releases about 30% of the soluble substance, and the remaining 70% of the macromolecular wood structure cannot be dissolved. Among them, there are only 2 / 3 substances with good flavor in 30%, so we need to adjust several key parameters to control the extraction rate at about 20%.

According to the extraction method, espresso Espresso can be divided into three types: Ristretto (short extraction), Normale (normal) and Lungo (long extraction), all of which are quickly extracted by an Italian coffee machine.

Ristretto usually refers to espresso, also known as essence espresso. Compared with the common Espresso,Ristretto, the Flat White Australian White Coffee we often see is made on the basis of Ristretto. Ristretto means "limit". We can understand that by "limiting" the amount of coffee extracted, only the pre-interruption of espresso is taken, thus increasing the concentration of coffee.

For example, Qianjie extraction Espressso program is 20 grams of coffee powder extract 40 grams of coffee liquid, the powder-to-liquid ratio is 1:2, the time is 30 seconds. The extraction of Ristretto is only 70% of the Espresso, that is, 20 grams of coffee powder extract 28 grams of coffee liquid, of course, the time will be shortened accordingly. In addition, you can also adjust the grinding degree of the coffee to slow down the flow rate and make the concentration of the coffee liquid higher. Because each coffee shop will make different adjustments according to the coffee beans used, and the baristas want to present a specific flavor and taste.

Normale is the most common and popular espresso, it is actually the usual sense of Espresso, at present, most of the market is mainly produced Normale, but will not put too much emphasis. According to the gold cup standard, the extraction rate of Normale is between 18% and 22%, and the concentration range is 8% and 12%.

Lungo is coffee made with twice as much water as normal. "lungo" means "long, expand" in Italian and is also known as "elongated concentration", which means to extend the extraction time, thus reducing the concentration of coffee and making it softer to drink. After many adjustments and tasting in Qianjie, the final extraction scheme is to control the ratio of powder to liquid of Lungo at 1:5. That is, using 20 grams of coffee powder, the extraction time is extended to 42 seconds, and 100 grams of coffee liquid is extracted.

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