Factors affecting the quality of espresso-an introduction to the extraction of American coffee

Factors affecting the quality of espresso-an introduction to the extraction of American coffee

The factor of water quality is often ignored. The essence of coffee beans is extracted, mainly affected by calcium ions, magnesium ions and bicarbonate ions in water. A perfect filtration system can not only ensure that these mineral ions are kept within a reasonable range, but also reduce the damage caused by water calcification in our coffee machine.

The degree of grinding is very extensive, generally speaking, it is related to the variety of coffee beans and the degree of baking. The grinding degree of 100%ARABICA beans is generally a little thicker than that of mixed beans. There is a certain range of grindness to cook a perfect Espresso. When the degree of grinding is too fine, when brewing coffee, the effluent will flow out in droplets, and the hot water will stay for too long, resulting in excessive extraction; if the degree of grinding is too coarse, the coffee will flow, resulting in insufficient extraction and affecting the taste of coffee. With normal grinding degree and normal pressing powder, the outflow state of extracted coffee should be fine and uninterrupted.

This factor often affects the quality and taste of a cup of coffee. General double Espresso, the amount of powder required is about 15-18g. Because too much powder will cause the coffee pressed powder to top the outlet network, so that the coffee does not have enough room to expand, resulting in over-extraction. If the amount of powder is too small, the thickness of pressed powder is insufficient, and it is easy to be broken down by hot water, resulting in uneven extraction.

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. Extract the best part of the coffee in a very short time interval