Italian test environment Italian test environment espresso test environment
As we all know, brewing espresso has many variables and has a great impact on the performance of the cup. However, a cup of proper espresso also conveys the most information, which can magnify the flavor, characteristics, taste, advantages and disadvantages of a type of coffee beans, so that they can be easily inspected.
The top priority of espresso testing is a stable test environment. Thanks to Synesso Cyncra, thanks to this excellent machine, the stability problem has been half solved. At least, the stability of the combination of Synesso Cyncra accurate temperature control in 0.1 degrees Fahrenheit in units of Fahrenheit and bean grinder Mazzer Robur with tapered knife head can be trusted. As for the "filling pressure", another important link that has a great impact on stability, when testing coffee beans, I will use the fixed pressure auxiliary filler Press Point Espresso Tamper instead of manual filling, in order to reduce the variables of filling action.
What is worth mentioning is the standard of cooking water temperature. My benchmark water temperature is as follows: medium and shallow roasting coffee beans use 200F and 203.5F, both of which are tried and then adjusted; deep-roasted coffee beans use 197F first, and then fine-tune their performance.
As for the dose and filter, I used the original Synesso handle to refit the bare handle (NPF), Double filter, put 17 grams of powder, 30 seconds from 25 to 60 cc. If the situation permits (sample beans and sufficient time), adjust the size of the filter and the amount of powder according to its characteristics and performance. In addition, the unavoidable action of preparing before cooking is to change the water and release the water from each boiler in the Synesso Cyncra and replace it with fresh water. This step is very important.
The article comes from the coffee salon.
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About coffee roasting, you need to know professional terms, terms related to coffee roasting, techniques.
Many customers who came to berries asked intellectuals about the baking degree of their coffee beans as soon as they entered the door. I told them that all intellectuals' beans were medium-baked, and they questioned this. I continued to ask intellectuals whether the beans came out at the end of the first explosion or at the end of the second explosion. I asked: do you think the medium-baked beans are at the end of the first explosion or the second explosion? The berry couple are only on the trainer.
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So why mix coffee intentionally? Isn't single-serve coffee good? We say that, as far as a single individual is concerned, it has characteristics, both advantages and disadvantages. There is no coffee in the world that fits all tastes. In that case, coffee becomes much simpler, and the Chinese know best the truth that it is difficult to adjust.
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