What is the reason why the temperature of coffee extracted by coffee machine is too low?
What is the reason why the temperature of coffee extracted by coffee machine is too low?
The general hot water brewing method can only extract water-soluble substances in coffee, while Espresso can further extract water-insoluble substances under high pressure. These high pressures will completely emulsify the lipids (Lipophilic Substances) inside the coffee and dissolve into the water, which is the main source of "mellow taste" (body).
Emulsification will make Espresso taste thicker, making people drink with a "velvety" feeling; and stickiness will form a lower surface tension, more able to invade the taste buds, so that mellow reverberate in the mouth for a long time.
Filter time
The length of filtration time will affect the amount of water output. Espresso uses high-pressure hot water to extract the flavor of the coffee, which takes about 25 seconds to complete the task (after this time, the liquid is no longer tasty and will only dilute the Espresso). After the timeout, some people continue to let it out of the water and fill a cup to form a "Americano" or "Lungo", which tastes like charcoal-roasted coffee.
1. When making ESPRESSO coffee, the most flavor will be extracted when the water temperature of 90.5 ℃ (195 °F) passes through the coffee powder. (the pressure of the water in the coffee machine must have 130PSI, that is, the pressure of 9 atmospheric pressure, in order to effectively and quickly extract the best taste of coffee.
2. When the water temperature is lower than 88.8 ℃, the coffee will have obvious sour taste, and the color is slightly lighter than the normal coffee.
3. When the water temperature is higher than 92.2 ℃, the coffee oil will be charred, causing the coffee to be scorched and bitter, and the oil slick on the coffee surface will have dark markings.
4. Espresso coffee is suitable for deep roasting beans, and the acidity of deep roasted beans is low.
5. Espresso coffee surface foam center, if the formation of a dime-shaped white area, indicating excessive extraction of caffeine and bitter oil.
6. The three largest coffee producing countries in the world are Brazil, Colombia and Indonesia.
7. The lower the milk fat of fresh milk, the easier it is to foam.
8. Experts know the degree of milk foam by experience or sound. People who are not familiar with it had better put a thermometer in a stainless steel cup. The ideal temperature for milk foaming is 140 degrees Fahrenheit.
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