How to judge the color of espresso ESPRESSO by the color of espresso coffee

Under the coated cooking, what will be the state of the concentrated color? the following photos show the colors of coffee liquid in different extraction states. You can try to determine whether the extraction is complete or not.

Generally speaking, the brewing of coffee powder should have the following colors.

Black brown: the water flows down from the coffee machine, under steady water pressure, the coffee particles absorb water and become saturated, and as the water flows to the bottom of the filter cup, the coffee liquid in the front section will show the original dark brown of coffee.

2 ochre red

Slowly continue the extraction, the coffee liquid in the extracted area will turn to ochre red, while the newly extracted coffee liquid will still be dark brown, so there will be two colors of coffee liquid in this state.

3 hazelnut

In the middle of the extraction process, the coffee liquid in the first extracted area changes to hazelnut color, and most of the coffee liquid is ochre red and hazel with a hint of dark brown.

4 golden yellow

When the final stage of the extraction has been reached, after the substance that can be extracted by the coffee powder is greatly reduced, the coffee liquid will appear golden yellow, while with the extension of the extraction time, the golden coffee liquid will become more and more, and finally appear white or naming.

Concentrated color judgment

From the flow and color, we can clearly know what state the residual espresso surface crema should be, and we will examine how to correct it from the example. Incomplete extraction: although there are all three colors in a cup, if we notice that the lower crema is so thin that we can almost see the coffee, this is due to the insufficient extraction at the end of the cup caused by the incomplete packing and the rapid flow rate in the back.

Extraction time is too long: there will be an extra piece of golden yellow, which means that it has been extracted for too long. You can cover the golden part with your fingers, and you will find that it is quite dark, so you can shorten the number of seconds under the same conditions when cooking again.

Insufficient extraction: all the colors are hazel color, which means that when water passes through pressed powder, each particle is exposed to water for too short time, so it can be inferred that there may be too little powder, too thick powder or the beans are not fresh. From this we can also infer that the flow pattern will show the previously mentioned hazel color state.

From Chongqing Beresta College