Coffee review

Espresso extract-how to make espresso

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Espresso extraction-how to do espresso about Espresso extraction, there are many introductions on the Internet and books, either too many theories or not enough details. Seeing that many beginners are asking questions about espresso, I dare to take a few photos and write a few words to introduce how I extract Espresso at present. If there is any mistake in the article

Espresso extract-how to make espresso

With regard to the extraction of Espresso, there are many introductions on the Internet and books, either too many theories or not enough details. Seeing that many beginners are asking questions about espresso, I dare to take a few photos and write a few words to introduce how I extract Espresso at present. If there are any mistakes in the article, please point them out.

If you are making your own espresso at home, it is recommended to extract what Espresso needs: a semi-automatic espresso machine, an Italian bean grinder, a powder press the size of your powder bowl, an electronic scale, a timer, an espresso cup (preferably with a scale), a brush, a towel, a bag of not too bad beans.

Let me say a few more words about beans. Many beginners buy cheap beans in order to practice. In fact, this does not help you improve your extraction skills, because the extracted coffee is not good, and you cannot tell if it is your machine problem, or your technical problem, or the bean problem. So, a bag of similar beans can at least let you know that this cup of coffee is "bad", not because of the beans, and then find other reasons to narrow it down as much as possible.

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!

Ok, let's start production. The following procedures may be cumbersome, and some of these steps are not necessary and are for reference only.

0