Extract a cup of espresso espresso taste balance taste sticky Italian blend coffee beans business

Production technology

With beans and suitable equipment, finally, there are human factors that we can control. Because the extraction conditions of Italian coffee are very extreme, there are slight changes in the production process. Finally, in the coffee cup, it will be several cups, dozens of times or even hundreds of times magnification, reflected in the feeling after the entrance is very strong and unbearable. Therefore, in the process of production, we should pay attention to every small detail. Next, I will explain the production process of espresso in order. I am not an expert or master, and the following is only personal experience and experience, which I would like to share with you:

(1) Coffee bean grinding

Grinding coffee beans can be said to be very important for a cup of coffee. Only a well-ground coffee powder with the right thickness can extract delicious coffee and get rid of the taste you don't want in the coffee powder. So it's very important to find the right gear, and you may have to adjust it several times to find the right position.

Production of espresso (production of espresso)

The coffee powder ground by hand or siphon is relatively thick, and the coffee particles can be clearly seen.

Production of espresso (production of espresso)

The ground espresso is very fine and is often bundled because of static electricity or coffee oil.

Production of espresso (production of espresso)

It is very important to adjust the grinding fineness of the coffee mill. the following picture shows the mazzer mini bean grinder, which is adjusted without poles. The grinding scale marked on the coffee mill can only be used as a reference value and should be adjusted according to your own needs and the state of extraction.

Production of espresso (production of espresso)

The direction of Fine is fine, and the direction of Coarse is coarse.

(2) filling and pressing coffee powder

Fill the ground coffee powder into the powder bowl with just the right amount, neither too much nor too little. My general habit is about 17 grams. After the coffee powder is put into the powder bowl, wrap the coffee powder with tools or hands, and distribute the coffee powder evenly throughout the powder bowl, so as to make the extraction uniform and avoid the channel effect (the so-called channel effect, it is due to packing and other reasons that the coffee pressed powder is loose in some places and compact in some places, so that during extraction, a large amount of hot water flows through the loose place, resulting in over-extraction). I am used to wrapping powder, leaving a small drum bag in the middle of the powder bowl, and then filling it. Under pressure, the small drum bag will spread flat.

In the initial unskilled and uncertain practice stage, we can use electronic weighing to assist the practice.

Production of espresso (production of espresso)

Production of espresso (production of espresso)

A filled bowl of coffee powder

Production of espresso (production of espresso)

A drum bag formed after powder coating.

Production of espresso (production of espresso)

The filling and pressing of coffee powder is also a fine job, which seems simple, but it needs to be practiced repeatedly, first of all, it should be balanced, and secondly, the strength is appropriate. My favorite is usually to fill twice, the first time do not use too much strength, but rely on the weight of the hammer to flatten the powder, a little power, to level the coffee powder; under the premise that the coffee powder is basically flat, fill it for the second time to squeeze the coffee.

Fill and press evenly.

Production of espresso (production of espresso)

After filling and pressing, the coffee powder generally does not exceed the groove line in the powder bowl, that is, the position of the red in the following picture.

Production of espresso (production of espresso)

Fill it with a flat coffee pressed powder

Production of espresso (production of espresso)

(3) to cool down the coffee machine and get the appropriate extraction water temperature.

As we said earlier, the water used to extract coffee is not boiling water, but hot water at about 90 degrees Celsius, and most coffee machines are in the state of turning on, and the water temperature will be too high after being idle for a period of time. If you directly use this part of water for extraction, it will certainly cause excessive extraction or coffee powder scald, forming a scorched taste, so we have to release this part of the water, but how long will it take? To get the right water temperature, it depends on your knowledge and mastery of your own coffee maker.

Usually, if your machine is idle for a period of time, when the water button is turned on, hot water and gushing steam will flow out from the head of the coffee machine at the same time, and you can also hear the sound of steam. The water temperature must be too high. For most household machines, the volume of the boiler is between 1.5 and 3 liters, so after you release some of the water, the pump will replenish the water, the boiler will start heating again, and the heating lamp will turn on, and then you can stop releasing water and wait for the boiler heating lamp to go out. At this time, the water temperature is about 90 degrees.

As the water is released, you can see the steam gushing out of the cooking head at the same time.

Production of espresso (production of espresso)

(4) extracted coffee

After releasing the water, you can put the coffee handle on the brewing head and begin to extract the coffee. What you need to remind you here is that you should press the extraction button from the handle to the cooking head, instead of putting the handle on the cooking head and getting the cup. Because the brewing heads of most coffee machines are made of copper and are very hot under the action of hot water, if you put the handle on the brewing head, all parts of the handle will soon be scalded under the action of heat transfer, scalding the coffee powder. to get a cup of espresso with a scorched flavor.

You may ask me, when I load it with immediate extraction, I don't even have time to get the cup. Very simply, you may not have noticed that after you started the extraction, the coffee did not flow out immediately. In the normal extraction state, the coffee began to flow 7-9 seconds after you pressed the extraction button. 7 seconds is enough time for you to put the coffee cup under the handle. If you press the button, the coffee will flow out. This cup of coffee is either too light or too sour. It is definitely not a satisfactory cup of coffee. If you haven't set the cup yet, don't set it up, so you don't have to wash the cup.

As we said earlier, the extraction time of espresso should be about 20 seconds. This more than 20 seconds does not start from the moment you press the extraction button, but from the moment you press the extraction button. During these 20 seconds, the amount of coffee flowing out should be about 20 milliliters.

The coffee should be thin, like a mouse's tail.

Production of espresso (production of espresso)

The coffee should be sticky and delicate, like citrus with hot honey.

Production of espresso (production of espresso)

The extracted cup of espresso espresso tastes balanced and sticky.