Espresso making tutorial: various knowledge points that must be understood before coffee flower extraction

Love coffee

Is an elegant way of life.

Love coffee, let's get together.

According to the idea of coffee flavor wheel to make, starting from the central point to explain in detail the impact of each point on flower drawing and different, no more gossip, let's go straight to the topic.

We can see from the picture that I divide the factors affecting flower drawing into four categories: coffee, milk, cup and pattern. Let's start with coffee.

Coffee means espresso. Let's start with extraction:

1.1 extraction quantity

The amount of extraction ESP is directly related to the extraction rate of esp, then under the same conditions, the less the liquid, the higher the concentration, and the lower the extraction rate, then the fluidity of the oil will be better, and the contrast will be higher, on the contrary, if the liquid is too much, the oil will be very hard, very water and the color of the flower will lose the contrast, so under the premise of ensuring the taste of coffee, try to extract less esp.

1.2 extraction mode

There are generally two ways to extract esp: one is direct extraction and the other is pre-immersion extraction, so what is the difference between the two methods? first of all, the extraction rate of the two extraction methods is the same. If the amount of powder, grinding, fresh state of beans and water temperature and time are the same, the extraction rate of ESP extracted by pre-immersion extraction must be higher than that of direct extraction. That is to say, the color of the oil extracted by pre-immersion is lighter than that of direct extraction, which means that a small amount of contrast will be lost, but it will reduce the acidic substance in ESP, so that the supporting force is relatively strong when making a combination pattern. Compared with direct extraction, it is not easy to make the lines spend when milk foam is combined with coffee, so the same is true if beans are very fresh. There will be a lot of bubbles on the surface of ESP by direct extraction, so we can reduce the bubbles and improve the smoothness by pre-immersion extraction. Of course, if the beans are in a very good state, the OK will be extracted directly, so this is the two different extraction methods that will make the esp behave differently.

1.3 extraction flow rate

Well, first of all, we need to know that whether to drink or just to pull flowers, the esp flow rate is too fast, and the main reasons that affect the flow rate are the amount of powder, the degree of grinding and the freshness of beans. (if you want to say that the filling strength also has an effect on the flow rate, I will only say, yes, but I will not use the filling force to adjust the flow rate.) so the esp flow rate of making a flower must not be fast. Normal flow rate and slow flow rate are more suitable for flower drawing, so you can see in many videos that the flow rate is very slow and the amount of extraction is very small, basically in the front segment.

1.4 Powder content and grinding

The amount of powder and the degree of grinding are directly related to the taste and concentration of a cup of coffee, so if you want a cup of oil that is very suitable for gliding with embossed milk, you must consider the taste and concentration of your cup of coffee. so the more fine the powder is, the more the oil concentration, fluidity and contrast will be, but the combination pattern is not as thick as possible. The lower the extraction rate is, the more acidic esp will be, which will speed up the separation of milk bubbles, so it is recommended that the extraction rate be balanced. By the same token, beans that are too fresh are not suitable for making combinations. The solution is to grind them finer and reduce the amount of carbon dioxide and acid.

1.5.1 Fats and Oils

Let's talk about the factors that affect the change of oil and fat.

Baking degree, the lighter the baking degree, the less suitable for making flower-drawn flowers, so deep-baked beans are generally used (from the first to the second explosion).

1.5.2 freshness

Many friends have a misconception that the fresher the beans are, the better they are. In fact, this is a misunderstanding. The beans that have just been baked contain a lot of carbon dioxide, which will cause a lot of bubbles on the surface when making flowers. Even the phenomenon that milk bubbles are easy to separate is inseparable from the fact that the beans are too fresh, so it is best for us to keep the baked beans for at least 20 colors for 40 days.

1.5.3 embossed grease and combination figure grease

I have always believed that the pattern grease of the two style systems must be different. To make embossing, we need grease with high concentration and good fluidity, which can support very thin and cotton milk foam to glide at will on the grease surface. Making a combination pattern also requires high-contrast grease and strong supporting grease, but the thicker the more suitable, it is recommended to use gold extraction rate of grease. (you can try the higher the extraction rate of esp, the less likely it is to spend the lines.) so this is why the two patterns should pursue different grease states.

Most of the time we spend most of our energy on milk bubbles, which are important, but fat is as important as milk bubbles.

Let's talk about milk:

1.1 temperature

Before the milk temperature, the most suitable temperature should be about 4 ℃, our final temperature remains the same, the lower the initial temperature, the longer it takes us to foam and beat cotton, the easier it will be to operate. Second, in the process of storage, every degree increase in milk temperature will decompose part of the fat and protein in the milk itself, so the milk temperature is directly related to the quality of our bubbles.

1.2 Fat content of milk

Milk foaming is pumping air into the milk and wrapping the air with fat and protein. Low-fat, skimmed, full-fat can kill it, but only whole milk will last longer and denser. So the higher the fat and protein content, the better and more stable the foams.

1.3 temperature of milk foam

Milk temperature 55 ℃-65 ℃ milk lactose will all be released, so no matter the sweetness, taste and nutrition are the best state, so the temperature of the foam must not exceed 65 ℃, but the production of pull flowers in order to make the foam more stable, the temperature can be a little lower, usually the competition contestants' milk temperature is basically controlled at 40-50 ℃, or even lower The reason is that the high milk temperature will speed up the separation of milk bubbles, and the reason why many of the back lines are spent is partly because the milk temperature is too high.

1.4 the difference between dividing cylinders and not dividing cylinders

First of all, we put two cups, one is called cylinder An and the other is called cylinder B. when making flower drawing, there is a direct A cylinder, and the second kind is that A cylinder is milked and then poured into B cylinder. The latter is called sub-cylinder, which can make the upper and lower layers of the foam consistent. Most of them will use separate cylinders when making the combination graphics injected many times, so as to improve the problem that there is no separation of milk bubbles and bubbles in the later stage. Usually the former is used for embossing and the latter is used for the combination. Of course, if you are very confident about the dense processing of the foam, the combination can also be directly milked and drawn directly, but it is better to divide the cylinder.

1.5 the thickness of milk bubbles

When making pull flowers, on the basis of ensuring the shaping of the pattern, the thinner the milk foam is, the more refined the pattern will be, the higher the contrast and cleanliness will be. On the contrary, if the milk foam is very thick, the lines will be very thick, and it is difficult to make exquisite and beautiful patterns, so what is thin and what is thick? for example, if the milk is 100ml before the milk is sent, the amount of foaming is 10ml, which represents the foaming quantity. If the milk after discarding is 200ml represents foaming volume is 100ml, which is thick, usually the volume after foaming is 1.2-1.4 times of the original volume, you have to debug it yourself and see the pattern you want to make.

1.6 capacity of milk foam

It refers to the proportion of milk bubbles in the cup when making flower cups. First of all, we need to know that the more milk bubbles in the cup, the smaller the angle at which the cup can be lowered. On the contrary, the less the foam, the larger the angle at which the cup can be lowered, which will make the tip of the cup very close to the liquid surface and make it easier to shape the pattern. So it is more appropriate to ensure that the proportion of milk in the cup is 1 | 2 or 2 | 5.

The more the amount of milk foam flows out of the cylinder mouth, the less the amount of milk foam becomes vertical when it flows out, so the less milk is better positioned and molded!

1.7 the capacity of milk when milking

This depends on the size of your milk tank and the length of the machine steam bar, so that the final amount of remaining milk does not exceed 60ml. Generally speaking, the volume of milk accounts for 1 / 2 of the cup.

The influence of cylinder cup on flower drawing:

The cup is divided into a flower jar and a coffee mug. Let's talk about the milk jar first.

1.1 shape of the milk tank

No handle, Huijia oblique, traditional (gear ev rw, etc.), espro toroid pot

At present, the most commonly used is gear ev rw and Brother Bao, as for the differences between these models, I do not comment much, I can only say that they are all great combination embossing that everyone likes to use which is the best cylinder, such as MOTTA and espro toroid belong to targeted cup, that is to say, it is more suitable to do a certain picture. So recommend the traditional and normal ones.

1.2 capacity of milk tank

The capacity of the milk tank is roughly divided into 300ml 600ml 450ml 720ml and 1 liter (rarely half of a dozen milk). According to the previous article, it has been said that the milk foam accounts for the cup 1 in the cylinder. 2 is the cup capacity, then the 300ml milk tank is suitable for the production of the cup type under 150ml, the milk tank of 600 is suitable for 300ml, 450ml is suitable for 230ml, and the 720 is suitable for 350ml.

The effect of coffee cups on flower drawing:

1.1 the shape of the coffee cup

Generally divided into mugs, wlac flared cups, Zetian cups, tulips cups, Aitao Le and Macchiato cups. First of all, the mug: the angle between the wall and the bottom of the cup is too vertical and the capacity is too deep, so it is not difficult to make any pattern.

1.1.1wlac flared cup

Belongs to the targeted cup, makes the best combination, only makes the heart or the leaf tulip is not suitable.

Sawada Cup

It can be said that it is a cup tailor-made for embossing, and it is not bad to make seven leaves. It also belongs to a cup targeted to a certain pattern.

1.1.2 Tulip Cup

Belong to the product cup, making heart-shaped leaves and tulips are still Ok, but it is not suitable to make advanced and complex patterns.

Love Taole type cup: belongs to the general type cup, the cup bottom and the cup wall harmonious angle and the round overall shape, any pattern can eat, pull flowers necessary

1.2 the effect of coffee cup capacity on flower drawing.

The capacity is too small or too much is not easy to make flower, too much or too little will deviate from the best density ratio of milk foam and ESP, the most suitable for making flower cup capacity is the best among 150ml-350ml.

Summary:

All the above viewpoints are factors other than techniques, and only when there are no defects in techniques, these factors will have an impact on your flower pull, pure hand play, pure personal understanding, and the conclusions drawn from the pure experiment hope to be helpful to those who like them who want to advance.

Source: Qingdao Aishang Coffee