Espresso extraction control chart

Espresso extraction control chart

Features:

The taste is clear, it can restore the essential taste of coffee, and the layers of sour, bitter and sweet are obvious. Filter out the grease and you won't worry about getting angry. Hand-flushing pots are of different shapes and full of artistic sense, and can be used as daily furnishings in the home or office.

Disadvantages:

We need some basic guidance from professionals. Otherwise, the taste will be very different. Filter out the grease, taste slightly fresh, the pursuit of heavy taste preference can choose other ways. Filter paper needs to be changed frequently, which requires high quality and freshness of coffee beans.

In Italian coffee shops abroad, more than 70 per cent of coffee sales are Espresso (mainly in Italy) and black coffee (that is, American coffee in Seattle-style coffee shops, mainly in the United States, Japan and South Korea). However, the main varieties sold in many domestic coffee shops are milk coffee such as Latte or Mocha. Milk can cover most of the taste of Espresso, which, of course, covers the defects of Espresso. Two cups of Latte made by Espresso with completely different taste may taste exactly the same. But black coffee is just Espresso with water, and after the powder bowl is filled with enough coffee powder, we have to go through a series of steps to make the coffee powder more evenly distributed. Many baristas have different choices about how to distribute coffee powder evenly. For example, the water itself has no taste like the one in the picture, so any taste difference will be fully reflected on the tongue.

A good concentration of extraction cup requires stable pressure, suitable water temperature, suitable grinding degree, suitable powder content and so on. Then what is appropriate? For example: WBC stipulates that 1 serving of Espresso is 1oz (25~35ml, including Crema), boiled at a temperature of 90.5 to 96 degrees Celsius, brewing pressure 8.5bar~9.5bar, and extraction time of 20 to 30 seconds (no mandatory stipulation). In order to meet the above requirements, a good Italian coffee maker and bean grinder is essential. Often a lot of novice extraction is difficult to concentrate, because at the beginning do not understand, want to get started to play, the result bought a relatively poor so-called 15bar pressure Italian coffee machine and can not accurately adjust the scale of the bean grinder or only suitable for grinding coarse powder single product grinder. I would like to appeal to all novices, do not rush to buy espresso equipment, be sure to do your homework before starting, otherwise it is easy to spend money, but also can not make coffee.