Extraction process of Italian espresso

Extraction process of Italian espresso

In general, the extraction time of 20 to 30 seconds is the ideal extraction time. (this is only a rough range, and the values will vary flexibly according to the actual situation. Do not ignore the actual situation because of the pursuit of a hard value, as is the case with the values below.)

1. Too rough grinding: if the flow rate is too fast, more than 60 milliliters of coffee liquid may be extracted in less than 20 seconds; the concentrated color is light yellow, the texture is thin, and the maintenance time of oil is very short; the taste is high acidity, simple taste and heavy water feeling.

two。 Over-fine grinding: the flow rate is very slow, more than 30 seconds of extraction time, can not extract more than 50 ml of coffee liquid; the color is dark brown, thick; taste bitter, irritating. After the extraction, "a depression of water" is likely to appear on pressed powder, because the water can not pass smoothly through the powder layer and is silted on the surface of pressed powder.

Suggestion: usually in the production of Italian style, you can often use your hands to twist and rub the grinding powder thickness, memory powder thickness feel, convenient to quickly judge the direction of grinding degree adjustment.

1. With regard to the choice of powder bowl, it is recommended to use double powder bowl, the success rate is higher than single powder bowl, and the product is more stable.

two。 Know the carrying capacity of the powder bowl. For example, the carrying capacity is 18 grams, and the amount of powder between 18g ±2 (1620) is more reasonable.

Liquid weight

1. Generally speaking, the weight of coffee concentrate is extracted at 25g to 50g.

two。 Some people concentrate to observe milliliters, others to observe gram weight, I personally prefer to gram weight. Although coffee is liquid, milliliters are taken for granted as a unit for measuring the volume of coffee liquid. However, concentrated oil is a major factor that can not be ignored. The oil of coffee beans will gradually decrease with the passage of time, so the milliliter measurement is not accurate enough.