How to drink espresso espresso correctly drink espresso powder / water ratio characteristic flavor

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Espresso is believed to be no stranger to beans. The coffee base of many milk coffee drinks is made of espresso extracted by espresso machine and milk. Many rookies also asked if Qianjie Coffee espresso can be drunk directly. What do I want to drink from such a bitter Italian concentrate?

First, let's take a look at the composition of espresso.

Espresso component 1: oil (Cream)

After extracting an espresso, we can first observe a brown grease layer, which is composed of carbon dioxide produced in the coffee during baking and the oil in the coffee. Fat is an important part of extracted espresso, adding a pleasant creamy touch and mellow thickness to the coffee. The oil of coffee is mainly composed of carbon dioxide and insoluble oil of coffee powder.

When the front street barista uses the Pegasus espresso machine to extract coffee, it will produce a 9bar pressure to "squeeze" the coffee pressed powder. Because the carbon dioxide in the coffee powder is under too much pressure, the water is supersaturated for the carbon dioxide, so the carbon dioxide has no way to be released, so it is directly integrated into the coffee liquid. And in this process will emulsify the fat in the coffee, these fat will be wrapped in carbon dioxide, because it is lighter than water, all will gradually delaminate, golden oil will appear on the surface, very beautiful.

Espresso component 2: coffee oil (The oil)

Qianjie Coffee notices that there is a slight oil slick on the top of the coffee after removing the top grease, which is actually the appearance of the natural sugar in the coffee. In roasted coffee, sugar molecules break down at 190 ℃, making the roasted coffee caramelized, according to food scientists. When coffee is roasted in the right way, it produces a natural sweetness on the inside.

Espresso component 3: soluble substances in coffee (The coffee solids)

30% of a coffee bean is soluble and 70% is wood fiber. This 30% soluble includes sour molecules, sweet molecules and bitter substances. The extraction order of flavor is sour-sweet-bitter.

We understand the composition of espresso beans, so how does Qianjie Coffee extract espresso?

Qianjie Coffee was first extracted with sherry beans from Ethiopian sun-red cherry beans and Honduran whisky buckets. At 7:3, 70% of the Honduran sherry barrel coffee beans provide flavor and mellow thickness for this blended coffee bean, and 30% of the sun Yega Sheffield provides more aroma and acidity.

How does Qianjie coffee roast this sunny blend of coffee beans?

Qianjie bakers use the way of gradually reducing the fire when baking this coffee bean, so that the beans can tend to develop synchronously in the baking process. The furnace temperature reaches 210℃ into the pot, the throttle opens 4, the firepower 200s, the temperature recovery point 1mm / s 39th 30 ", 92 ℃; the furnace temperature 140℃ opens the air door to 6; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 180℃, the firepower is adjusted to 10 and the throttle is opened to the maximum of 10. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion begins to explode at the time of the explosion, and the development of the explosion after the explosion starts at the end of the day. After the explosion, the flavor of the toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. It is necessary to listen carefully to the sound of the explosion point, and it will start to explode at the time of the explosion. After the explosion, it will develop into a pot of 197.5 ℃.

How does Qianjie Coffee extract this sunny blend of coffee beans?

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Powder content: 20g (double espresso)

Extraction amount: 40ml

Extracted espresso flavor: smooth taste, medium mellow thickness, palate with obvious acidity accompanied by a hint of berries, whisky, strong chocolate flavor.

How do we taste a cup of espresso?

After the coffee is extracted, as the coffee liquid precipitates, the oil at the top is covered on the surface, and the coffee begins to be delaminated in the cup, so Qianjie suggests that all the layered soluble substances in the coffee can be recombined by stirring to create a more balanced and complete flavor experience. After stirring and lowering the temperature of the coffee, it helps to further enhance the flavor of the coffee and avoid drinking coffee that is too bitter at the first sip.

What do you drink espresso for?

Compared with hand-brewed coffee, espresso is characterized by strong and fast taste, which can not distinguish the high-temperature, medium-temperature and low-temperature flavor like hand-brewed coffee. After all, it is finished before it cools down. The high concentration of Qianjie coffee created by the low proportion of powdered water and high-pressure extraction also makes espresso strong. In addition, espresso is extracted under high pressure to produce its unique product "oil" / "Crema", which also provides a unique taste experience for espresso. So when drinking espresso, we prefer to taste its tactile taste, aroma and finish, plus a few obvious flavors.

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