Introduction to the taste and flow rate of coffee and the regional treatment method of manor production

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.

When making hand-brewed coffee, most people pay a lot of attention to the softness of the current and the freshness of the coffee powder, and steaming is also indispensable. Good steaming can fully infiltrate the coffee powder, activate the coffee activity, and form a good gap between the coffee particles, thus making the coffee extraction process more smooth. The so-called activation is to make the coffee powder have a bulging state similar to a volcanic eruption. the coffee powder rises upward, the air between the coffee particles will be heated and expanded, and the coffee particles themselves will release a large amount of carbon dioxide. bubble-like voids are formed between the particles, which make the coffee powder form a uniform filter layer to provide the space needed for hot water to pass through.

The voids formed by good coffee steaming are approximately uniform, and the flow rate of coffee liquid filtered downward is also uniform. If a good filter layer can not be formed, then stagnant water will be formed, the drip filtration rate will be slowed down, the extraction time will be prolonged, and then the phenomenon of excessive extraction will be formed. Coffee taste will also be messy, sour and astringent, coffee itself is difficult to reflect, the taste is thin, irritating, and the aroma is not dignified.

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 one serving (1 ounce) of ESPRESSO, the oil is about 0.5 ounce, and the duration is at least 2 minutes or so is the embodiment of high quality oil.