Introduction to the perfect standard of espresso dried beans for extraction

Introduction to the perfect standard of espresso dried beans for extraction

1. Dark chocolate, which is a perfect match for kung fu coffee, is a classic match in many cafes.

two。 Listening to Chopin Mazuka and drinking this kind of espresso is not suitable for listening to more lively pop music. A quiet piano is very harmonious.

Double espresso double espresso

Basically, this is a male drink, energetic and unpretentious, and an enhanced version of kung fu coffee for real coffee ghosts. General single is 7 grams of powder in 25 seconds 30 seconds out of 25~30ml, double is usually 14 grams of powder 45~60ml. The level is equivalent to the essence in spirits and perfumes, which is more choking, and not everyone can accept it. Drinking this kind of coffee will spoil people. If you get used to such a strong taste, other coffees will taste like water. There are more extreme people who like to add wine to their Double, such as rum or whiskey, to pursue the satisfaction of being completely surrounded by taste.

Strict extraction time and quantity: the beauty of concentration. When it comes to Espresso, many people may mistakenly think that the more the better, in fact, it is not. I've seen a lot of bar staff pick up Espresso with large 4-ounce cups (sometimes larger cups) and don't stop extracting until the cup is full. The correct amount of extraction should be between 1 and 1.25 ounces. In addition, if you do not want to do Double or Ristretto, please use an ounce cup to measure the correct amount of extraction.

The most basic time to cook a Single Espresso should be between 20 and 30 seconds (I try to think that about an ounce in 25 seconds is the best performance).

A standard double espresso is made of 14,17g coffee, using 88-95 ℃ of pure water, at 9-10 atmospheric pressure, and 47-62.5 milliliters (1.5-2 ounces) is extracted in 22-28 seconds. Espresso flows out of the filter mouth like warm honey, it has an ochre red color, of which crema accounts for 1030% of all ingredients.

Unfortunately, in the recent Chengdu coffee competition, the vast majority of baristas made low-level mistakes in mastering the key skill of packing. I have seen that many baristas press the coffee powder when the coffee powder is not even. Regardless of whether his power of pressing the powder is correct or not, the direction and flatness of the pressing powder alone cannot be guaranteed. Why is smooth and accurate power so important? Because the extraction process of espresso is subjected to the water pressure of 9Bar pressure, a smooth, smooth and uniform pressing powder is the premise of extracting a perfect cup of Espresso. In the extraction of modern espresso, many key stages can be accomplished by expensive coffee machines, so the biggest test of the skill requirements of today's baristas lies in powder loading and packing. However, it is a pity that many baristas are very rough. There are also many popular schools and innovations in the world. I personally prefer and use George Sabados's Dosing up technique.