Standard time for espresso extraction-the difference between American and Italian concentrate

Standard time for espresso extraction-the difference between American and Italian concentrate

The higher the brewing water temperature, the lower the sour taste, the higher the bitter and scorched taste, the lower the water temperature, and the higher the acidity, the lower the bitter and scorched taste, so the ideal water temperature should be adjusted according to different beans and formulations, such as lower water temperature for deep baking and higher water temperature for shallow baking. My most commonly used water temperature is 91 degrees.

Water temperature control of most household machines due to the use of heating blocks or smaller boiler water temperature is difficult to stabilize, in the process of extraction, the temperature difference can be up to 10 degrees deviation, even if the operator is more careful, can not overcome this hardware bottleneck. And large-scale mainstream commercial machines (heat exchange type) also have a temperature difference of 4-8 degrees, so there are considerable requirements for the operator's control. For coffee machines with independent PID temperature control in double boilers and multi-boiler systems, it is relatively easy to stabilize the temperature. The Aibao twin boilers I use can make the temperature difference of a cup of esp extraction only 0.5 degrees Celsius. Higher-end coffee machines such as synesso, slayer, etc., can control the temperature within 0.1C, while the resolution limit of human taste for temperature effect is about 0.3C. So 0.1 degree temperature control is perfect for human beings.

Fixed amount of powder, only adjust the size of the powder is conducive to the formation of stable extraction habits. This is of great help to the standards of store products. It is also convenient for individuals to quickly find the best powder thickness when changing different beans. Take me, for example, the common powder quantity of double is 16g. When you want to present a skill in words, you will find a lot of inconvenience. In terms of powder pressing, it is roughly divided into coarse powder heavy pressure school, fine powder light pressure school and non-pressure school, no matter which school you belong to can make different styles of perfect esp, of which the non-pressing powder school is the most minority and difficult to master, because it takes a lot of energy and time to find the critical point of powder quantity and powder thickness, and has certain requirements for bean grinders. The advantage of non-pressing powder is that once found, the failure of powder pressing can be avoided. However, because there are so many variables in making a cup of coffee, it is OK to master light pressure and heavy pressure as a new experience, but if there is no pressure here, rotary pumps are recommended because of their larger size, which are mostly used in commercial machines and high-end professional household machines. The pressure can be stabilized within a fixed value, from a straight point of view, the pressure curve of the vibrating pump is fluctuating, while the pressure curve of the rotary pump tends to be a straight line, the two are not the same. The use of rotary pump is a major element of stable extraction. In addition, the noise of rotary pump is much lower than that of vibrating pump, and some vibrating pump noise makes people feel unsafe and cheap, and noise can also affect people's mood, so it is not recommended to use vibrating pump coffee machine as a business machine.

At present, the standard of esp brewing theory is 9 ±1 and 9 ±0.5,9 ±2 respectively. Here in order to facilitate the memory and understanding of the individual is set at 9.