What is the reason why the water pressure in the front is normal and slows down when extracting espresso?
What is the reason why the water pressure in the front is normal and slows down when extracting espresso?
Compared with the strong roasted raw bean, the weak baked raw bean has a weaker baking degree, a relatively small expansion of internal tissue and a relatively high density. If the hard raw beans are ground thicker and extracted in this state, the time for hot water to pass through the coffee powder is faster than that of the coffee powder to absorb water, and the coffee ingredients cannot be fully extracted. As a result, the coffee will become low in concentration and sour. In this case, the raw beans should be ground more finely to create an environment conducive to absorbing water so that coffee ingredients can be extracted smoothly.
The soluble ingredients in coffee will all have different solubility (this may sound strange, but follow my way of thinking). Salts, sugars, acids, phenols, fats and lipids all take different times to dissolve into water. Some begin to dissolve as soon as the water comes into contact with coffee powder, while others may have to wait a little longer. We need to take these situations into account when brewing coffee, because changing the contact time between water and coffee will affect the amount of soluble matter that is dissolved. The easiest and first parts of coffee to be dissolved are fruit acids and organic salts (which bring light and bright fruit flavors); this is followed by light aromatic substances produced by the Mena reaction and caramel reactions (flavors such as nuts, caramel, vanilla, chocolate, butter, etc.); and finally, heavy organic matter (bringing wood, ash, malt, tobacco, etc.).
The most common mistake people make is too short extraction, because most coffee lovers who are reading this article are not very receptive to gray or bitter taste. Unfortunately, too short extraction is likely to sacrifice sweetness. Coffee, as always, always asks us to make compromises.
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Coffee roasting curve-hb roaster baking curve
Coffee roasting curve-hb roaster roaster roasting curve when the smoke intensity of coffee beans, when the coffee beans into the second explosion will appear smoke state, so we can also judge the baking degree of coffee beans from the smoke concentration, this judgment method is not for all coffee beans, because of the different characteristics of various beans, so it is necessary to constantly explore and summarize in practice in order to better
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Hand-brewing Coffee skills how to drink Coffee
General instructions on how to drink coffee not as expected will stimulate the sour taste of tannins, so all utensils, including filter paper, should first go through hot water and warm the cup. The sour taste of the coffee will also become prominent after it is cold. If you still want to drink it, go in with a little hot water and take back some of the sour taste. We also need to pay attention to avoid the astringency of coffee.
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