The method of extraction and tasting for the quality of espresso
The method of extraction and tasting for the quality of espresso
By observing the extraction rate, you can clearly know when this espresso is the worst. Double espresso usually has 30 to 45 grams, and it takes 25 to 35 seconds to get a full picture, depending on the characteristics of the coffee itself. In the case of lightly roasted Kenyan coffee (I mean general coffee beans), in order to suppress its acidity, a low flow rate and a long extraction process (at least 30 seconds) is necessary; if it is a deeply roasted Brazilian coffee, in order to control its bitterness, it may be more suitable for violent brewing.
As a rule of thumb, acids are first extracted, so espresso that is underextracted (flows too fast) tastes sour. Then there is sweetness, but the actual sugar content of roasted coffee is so low that it is difficult to set a standard. Sweetness is also a physiological feeling, but it is related to aroma components and strong texture, so it also symbolizes excellent mellow thickness. Bitterness is usually extracted in the final stage, and these slowly dissolved compounds balance the finished product in the cup from a global point of view; but if extracted too much, bitterness can easily drive away other flavors.
What about the aroma? The aroma quality of espresso is the most different from each other, so it is almost impossible to make coffee according to a particular aroma curve. The aroma of the coffee in the cup is determined by the grower and the roaster, which does not reflect the skill of the barista, but the latter can change the way we perceive the aroma by adjusting the taste curve. Baristas can adjust the acidity of the coffee, such as highlighting the sour taste of oranges or the aroma of grapefruit. The same coffee, if pulled more tightly, tastes more bitter and sweet, with a taste of orange chocolate or grapefruit jam. Excellent extraction is the only way to brew coffee, and espresso is no exception. It doesn't sound difficult, but the intensity of the espresso brewing process is the problem we have to face. Extracting the best part of the coffee in a very short interval is no less difficult than rinsing yourself with a fire hose in 30 seconds. In the case of espresso, good extraction refers to a balance between a large number of aromatic compounds and taste compounds. In other words, the bitterness should be structural, the acidity should be fresh, and the sweetness should be long-lasting-of course, no matter which method of cooking, these are the goals we pursue. All coffee is flawed in one way or another, and you can't improve the quality by tasting it and know when it's best to drink it, but according to the absolute minimum
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