The main points of espresso extraction American coffee extraction time what are the taste characteristics of iced American coffee

Key points of Coffee extraction-extraction time of American Coffee

So the first requirement is to press the powder horizontally and evenly, without skew, so that the pressure on all parts of the coffee powder is equal.

The second point is about the analysis of the gap between the brewing head and the coffee powder inside the handle during the extraction, which I think is the most important part in the extraction.

The two key points to be mentioned in this part are powder loading and packing.

First of all, let's talk about the popular powder and filling pressure. generally, the data given on the Internet or in books are mostly (per person) 7 grams of powder, and the filling strength of 15muri is 20 kilograms. the method of operation is to load the powder directly and keep it level with the edge of the handle. scrape the powder with a 45-degree angle with the top cover of the bean grinder, fill the pressure, get on the machine, and the extraction state (under the general temperature and humidity environment, fresh coffee beans) is very fine and stable in the first ten seconds. Liquid is dark brown, 12 seconds flow suddenly thick and speed up the flow rate, 15 seconds or so 30cc. Such a cup of esptesso is failed, the early extraction will be excessive, the scorched taste is quite obvious, the later extraction is unstable, the taste is messy, there is less oil, and even extreme bitter taste. Such a cup of coffee can be regarded as full of miscellaneous flavors!

Many people will think that it is due to the lack of powder pressing and the breaking of pressed powder. If we carefully analyze what happens in the handle of espresso extraction, I believe you will reconsider whether you should only work on the power of powder pressing!

As we all know, there are many factors that affect espresso. My analysis means that under normal circumstances, do not dwell on the details.

First of all, let's talk about what's going on in the coffee handle. In this way, after pressing the coffee powder, because the coffee powder is solid, the water will accumulate in the gap between the brewing head and the coffee powder, resulting in the early extraction flow rate is too fine, resulting in excessive extraction, and the coffee powder will automatically expand when hot water passes through the coffee powder. the position of the powder will begin to rise, resulting in a large uneven gap between the coffee powder particles inside the coffee handle after a certain degree of expansion. Hot water will instantly penetrate the coffee powder in such a gap, resulting in insufficient extraction in the later stage.