espresso coffee extraction principle-taste description flavor introduction
Espresso Coffee extraction principle-Taste description Flavor introduction
1. Reasonable range
For a cup of erpresso, 30ml in 25 seconds was once the golden rule that everyone kept in mind. However, in the continuous exploration and attempt of boutique coffee, a group of reformed knowledge-based barista appeared among coffee people, who almost completely abandoned the restrictions and interpreted espresso with their own understanding of coffee.
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The Golden Cup Rule is the most authoritative industry standard at present. This standard is widely recognized precisely because it is easy to understand and apply. A coffee extraction rate of 18% to 22% can lead to the aroma and taste of coffee. Corresponding to different proportions of water, it can satisfy the taste preferences of different people in terms of concentration.
How different are the so-called taste preferences? The two major guilds said: tds=1.15%~1.35% (SCAA), 1.2% and 1.45% (SCAE).
There is really no restriction on the concentration range of espresso in the Golden Cup rule, as long as the extraction rate is appropriate, the concentration is up to me!
2 、 EBF
EBF= Espresso Brew Formula, that is, the ratio of coffee powder to coffee liquid.
At present, the extraction principle of all Italian coffee equipment on the market is to carry out through-type extraction under pressure. In pass-through extraction, the concentration decreases with the increase of extraction time (extraction rate). Is it a bit of a mouthful here? Then imagine that if we want to maximize the extraction rate of a pressed powder to 30%, all we can do is to keep extracting until the water coming out of the handle is pure water. So, at this time, is the coffee concentration in the cup lower than the extraction rate of only 20%? On the other hand, a cup of espresso with relatively high concentration will have a relatively low extraction rate.
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The difference between Starbucks Coffee Bean washing and semi-washing
Starbucks coffee bean washing and semi-washing methods distinguish between red fruit sticky pods, moved into a large tank, followed by the most important washing and fermentation treatment to remove pectin shavings from the pods. This sticky material is not easy to wash away with water, so it is necessary to hydrolyze the pectin with various bacteria in the tank, decompose the pectin and wash the pods in the tank.
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[pull flower] the method of drawing tulip coffee the technique of hand temperature measurement in milking bubble
The so-called hand drawing shape method is on the coffee that has finished the fusion of espresso, milk and milk foam, making use of the white dots and irregular patterns formed during the fusion. use toothpicks or needles, occupy materials such as chocolate cocoa powder, and draw various patterns on the surface of the coffee. The method of hand drawing is relative to straight.
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