How to judge the oil of Italian coffee Color judgment Master the quality of extracted coffee

The color of Italian coffee oil can well reflect whether the extraction degree of ESPRESSO is moderate, whether the powder is enough, whether the filling force is in place, whether the water temperature of the coffee machine is correct and whether the beans are fresh and many other factors.

The color of Italian coffee oil is preferably golden yellow and slightly brown, and the color of oil is milky white, which is generally called underextraction, 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.

The determination method of Italian Coffee Oil thickness

The thickness of ESPRESSO grease is a very complicated problem, which is much more complicated than the color of grease. The thickness of the grease is essential for making a real cappuccino and the popular coffee flower, so the rich and long-lasting grease can be said to be an important sign of high-quality ESPRESSO.

The grease of ESPRESSO is not really a layer of "oil" floating on the surface of coffee, but is composed of delicate bubbles, so when we study the thickness of grease, we should not only look at how thick it is, but also observe how long it can last.

The thickness of oil generally has a lot to do with the freshness of beans. If the beans are too fresh, the extracted oil will be very thick, but it will dissipate very quickly. We think that this kind of oil is too rough. Therefore, bean cultivation plays an irreplaceable role in the formation of oil. Only beans raised correctly can extract long-lasting oil.

Although the fat is too thick is not necessarily a good thing, but if the oil is too thin, it must be a bad thing, generally due to: beans stored for too long or improper preservation; too little powder; grinding too coarse or too fine; extraction time is too long or too short; the flow rate is too large; improper filling pressure and other reasons.

Generally speaking, I personally think that a serving (1 ounce) of ESPRESSO is a sign of high quality oil with a duration of at least 2 minutes.

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