Factors affecting the quality of espresso-espresso and American coffee
Factors affecting the quality of espresso-espresso and American coffee
The first is the pre-soaking time. Before the Espresso machine starts the main extraction step, it is best to let the coffee powder be filled with saturated water. This action is called pre-immersion and must last for 1 to 2 seconds.
Barista training course: factors affecting the quality of espresso?
The second is water quality. The quality of brewed coffee will affect the final taste of espresso (including coffee made in other ways). The water quality in the south is soft, and the taste of esp tends to be smooth and supple. The water quality in the north is hard, so the taste is stronger and the sweetness is higher. So a suitable set of water purification equipment is still necessary, taste good, but also protect your coffee maker and health.
Barista training course: factors affecting the quality of espresso?
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The third is environmental factors. The environmental factors we live in, such as air temperature, sunshine, air humidity, cleanliness and so on, will also affect the quality of espresso. This is because the coffee bean itself is a powerful flavor absorbent, these factors are easy to absorb white coffee beans, resulting in a fishy, dirty taste.
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Fourth, the idle time of coffee powder. Coffee powder should be made immediately after grinding, and should not be left idle. Because the coffee powder volatilized and oxidized so quickly, it disappeared in a few minutes.
Environmental factors: humidity, temperature, light
Raw material factors: cleanliness and mineral composition of water, freshness of coffee, roasting and formula of espresso beans
Equipment factors: espresso grinder, espresso machine, capacity of espresso, equipment cleaning, pump pressure
Production technology: pressing tools and technology of coffee powder, filling of coffee powder, production time, cooking water temperature, grinding adjustment, cleaning technology
1. Matching
It is impossible to make a good Espresso without a good coffee mix. Coffee must be matched with the sweetness, aroma and lubrication required by Espresso. Coffee beans must be fresh. We recommend using coffee beans within 4 days after baking.
two。 Baking
Deeply baked beans will taste bitter and scorched. Experienced bakers will use shallow baking to keep Espresso sweet.
3. Ground beans
You must monitor the whole grinding process, and the thickness of the powder can keep the extraction process between 25 and 30 seconds.
4. Bean grinder
A high quality bean grinder must be used. Cone-shaped grinding plates are more average and have a longer life than flat ones, and coffee is not heated during grinding. If the grinding plate is heated, the coffee will lose its flavor. Professionals believe that the combination of conical and parallel grinding disc is the best design.
5. Distribution
In the filter handle, before pressing the powder, the coffee powder must be evenly distributed in the filter of the handle.
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