Knowledge of the extraction of Italian Coffee: the method of determining the Oil of Espresso (Italian concentrate) Coffee

1. The flow rate of Italian concentration:

The flow rate directly determines the taste of ESPRESSO, too fast flow rate will make the essence of coffee has not been dissolved into the water, but the water has passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make the essence and dregs of coffee all into the water, resulting in coffee with obvious scorching taste or exciting bitter taste.

For beginners, the flow rate control is a quantitative standard, generally we take 22 seconds to 28 seconds as the best value.

The more advanced ones will judge the flow rate by the shape of the water flow when the coffee is extracted. Foreign baristas like to use the mouse tail to describe the flow rate of coffee.

The higher level is that the flow rate of coffee is determined by its taste. If the flow rate is faster, the taste will be single but refreshing, and the sour taste will be heavier; if the flow rate is slow, it will increase the mellowness, and the more complex but bad taste will be released at the same time. The bitterness will be a little heavier.

The speed of the flow rate is a dynamic process, no barista or any kind of coffee equipment can guarantee the consistency of the coffee flow rate, and even the humidity of the weather will affect the speed of the coffee flow. So baristas must know that it is easy to control the flow rate rather than being controlled by it.

2. Italian condensed color:

The color of the oil had better be golden yellow and slightly brown, and the color of the oil is milky white, which is generally called insufficient extraction, while the preference for dark brown is excessive extraction.

Insufficient extraction

The lack of extraction is generally reflected in the milky white color of the oil, which may be due to insufficient powder, too light filling force, too low water temperature, too coarse coffee powder, insufficient water pressure or not fresh coffee beans. sometimes it is also related to the light roasting of coffee beans or the variety of coffee beans.

Excessive extraction

Excessive extraction is generally reflected in the dark brown color of the oil, which may be caused by too much powder, too much filling force, too high water temperature, too fine grinding of coffee powder and other reasons, sometimes it has something to do with the excessive roasting of coffee beans. The grease color of espresso is the most basic knowledge that coffee lovers and baristas must understand and master, which can help you understand the quality of coffee in the shortest possible time.

Source: fresh graduate training network