A new method for extraction of espresso

A new method for extraction of espresso

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.

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.

Powder quantity

1. Too much powder: the flow rate is so slow that the handle cannot go up to the cooking head.

two。 Too little powder: the flow rate is too fast, the extracted pressed powder is in the shape of mud. The reason is that the gap between the boiling head and the pressed powder is too large, and the impact of the water during the extraction makes the pressed powder tumble.