Make a perfect cup of ESPRESSO

Prepare a pound of beans and an electronic scale with a precision of 0.1 gigs. Try making a few cups of ESP and record your own pressing strength and grinder scale. When you produce, record the production time. Through adjustment, the final production status meets the golden ratio. At this point, if your beans are of the right quality and fresh enough, you should get a cup of ESPRESSO thick with dark brown grease. (Please control the amount of powder in a single powder bowl to about 10G, and it is the same every time) But such an ESP is not perfect! Due to the different styles and personal preferences of beans, this ESP can only be said to be a qualified ESP. The exercise steps that begin below are crucial! Please complete in 3 steps!

1. Prepare a glass of ice water (for gargle), a notebook, a pencil, and a stopwatch that can record time. Adjust your beangrinder, starting with 1/2 square increments in the coarse direction. (Different brands and models of the mill may also need to be adjusted accordingly.) Use the cup just made to meet the golden rule ESP pressure powder cloth powder and press powder and feel the thickness of the coffee powder with your hands, and make a cup of ESP. You can't be idle during the production process. Use a stopwatch to record the production time of 30ML coffee. And observe the coffee liquid state, and oil color and record it. After cooking, observe the state of oil first, then smell the aroma of coffee, take a sip to feel the acidity, bitterness and aroma of this cup of coffee and record it. Then wait for the coffee to cool down a bit before taking a sip and jotting down your feelings. Follow the steps above to adjust the mill to a coarser gear and repeat. Rinse your mouth with ice water before each try. After 5 cups of ESP, you can recall the effect of coffee powder thickening on acidity, bitterness, aroma, flavor, CREAM and BODY according to your own records. After 5 cups, it should be able to reach 30ML state in 5-8 seconds. You can make adjustments according to your own equipment. After finishing the coarse tuning exercises, take a break. Carefully flip through your notes, recall and summarize your feelings. This will be a great help for the following exercises! This process, if you have a certain understanding of coffee students should have a kind of enlightened feeling. Then, adjust the bean-grinding machine back to the previous burn that conforms to the Golden Rule, and start to adjust in the fine direction. The specific process is the same as that of the thick one. Make another 5 cups! The fifth cup should be 60-90 seconds to produce 30ML state. After this step, I believe that everyone has a very deep understanding of how much the thickness of coffee powder affects ESP flavor. At the same time, it can also support the theory that I said before buying a mill must buy a mill with fine adjustment function.

2. Turn the mill back to the golden rule scale again. This time I change the taste of ESP by adjusting the pressure of powder. First, make a cup of ESP that conforms to the Golden Rule and note your strength. Then use the same amount of powder, change the pressure of powder, first reduce. Split it up, make two drinks. Or record the many items practiced before (because the adjustment range of the powder pressing strength is not large, so only two cups can be made to understand the impact of the powder pressing strength on the product) and then increase the powder pressing strength into two levels to make two cups of ESP. Congratulations on completing this exercise! You can already find the best ESP for your taste in front of most coffee machines and beans calmly!!!

3) Attention!! This step must be done on a machine with adjustable water temperature!) Or set the mill back to the golden rule scale to do cup ESP first! Try it and remember the taste. Then adjust the temperature on the PID of the machine 3 degrees lower. Make an ESP! This time you don't need to record flow rates and effluent status. After 25 seconds of 30ML ESP, still rinse with ice, and then observe the state and color of the oil. If your machine is temperature-controlled and you are sensitive to color, you should notice a slight change in the color of the oil. ESP flavor will also change slightly at this time!!! After feeling it, of course, you still need to record it. Then lower the PID temperature by 5 degrees again and repeat the previous step, then lower it by 5 degrees again!!! Take a break after you've done this and warm up the water! Record at the same pace as before. It's easier to raise, just 2 cups. Because the water temperature can reach 100 degrees in 2 cups. After all three steps were completed, he would flip through his notes completely and read them in his head from beginning to end! Congratulations!!! You can graduate!! You already know the three factors that can be adjusted at will on an ordinary semi-automatic coffee machine affect the quality of ESPRESSO products. After receiving any new beans in the future, you can adjust these contents first to find your favorite flavor and balance!!! Get a cup of your most satisfying ESP!