First of all, we must determine some problems in making espresso:
1, the origin of coffee beans. Since coffee is made, there must be coffee beans, which are indispensable. Coffee beans in different places have different tastes.
2. The roasting degree of coffee beans. Even the same kind of coffee beans will have different tastes through different coffee roasting techniques.
3. Freshness of coffee beans. It is recommended not to use foreign famous brand coffee beans, because the transportation time is too long, which will easily lead to stale coffee beans and affect the aroma of stale coffee beans, and if espresso is made, it will also affect the oil output of coffee.
4. Grinding thickness of coffee powder. The same coffee beans, the same roasting degree and different thickness will also lead to problems in coffee extraction.
5. The temperature of the coffee powder. A good grinder will not bring too much heat to coffee beans during grinding, and once the coffee powder is overheated, it will also affect the quality of coffee.
6. Tamping pressure of coffee powder: 1) Smoothness of tamping pressure. 2) The strength of tamping. 3) Tamping angle. If you can't crush the coffee powder, don't consider the strength. Uneven powder quality will directly lead to sour and astringent coffee (that is, half of it is under-extracted and half is over-extracted).
7. Temperature and humidity of the coffee powder can (some baristas like to talk about cooking heads). The coffee powder can should be warm but relatively dry. There is a temperature to prevent water from cooling rapidly when flowing, and drying is to ensure that coffee powder is not affected by the outside world before extraction.
8. The amount of coffee powder in the coffee powder jar is one cup, so the amount of coffee powder needed in this cup is 7~8 grams. The actual situation can be adjusted according to the customer's requirements, but it can't exceed 10g, so much powder may not be served in the coffee machine. If the customer's taste is really partial, we can suggest adding another concentration.
9, coffee machine pressure, low pressure is easy to cause insufficient extraction or even more serious coffee can not be extracted, high pressure (less likely) generally does not exceed 10 air pressure, exceeding 10 may even be unbearable for the boiler. In general, the pressure is set at around 8.5~9.5.
10, coffee extraction time, coffee extraction time have different opinions. Basically 18~28 seconds. /kloc-coffee under 0/5 seconds is easy to be under-extracted, and coffee over 30 seconds is generally over-extracted.
1 1, the flow rate of coffee, it is difficult to describe. The basic coffee teacher called it "mouse tail". You have to feel the specific situation yourself. If the flow velocity is too fast, it is easy to extract insufficiently, and if the flow velocity is too full, it is easy to extract excessively.
12, the temperature of the coffee cup, when the coffee flows from the powder can to the coffee cup, the temperature will gradually decrease. In order to ensure that a cup of hot coffee is hot, it is necessary to "warm the cup" before making coffee, so as to preheat the coffee cup first, so that it is not easy for the coffee to cool down quickly when it flows into the cup.
13, Espresso's hanging cup, what is a hanging cup, maybe many people don't know. This is a sign of respect for coffee and customers. Especially when making espresso, be sure to hang the cup.
14. Coffee cups, plates, spoons and sugar packets are placed, with the coffee cup ear on the right side of the plate, the spoon under the cup ear and the sugar packet on the left side of the coffee cup. It is recommended to use yellow sugar, because yellow sugar can better trigger the aroma of coffee (don't be stingy with a few cents).
15, coffee should be delivered to customers in time. In the etiquette of drinking coffee, we all know that hot coffee should be drunk while iced coffee should be drunk with ice. If your coffee is full. Hot coffee gets warmer and iced coffee gets colder, so how to make customers behave in coffee?
16, please send a glass of iced lemonade to your customers at the same time as coffee. Because drinking lemonade first can taste the taste of coffee more obviously.
How to judge whether a cup of coffee is a standard espresso?
Everyone has different views on this topic now. ILLY company has its own saying that it is standard to use ILLY beans to adjust the thickness, pull powder, press powder and press powder, and make coffee in 28 seconds. According to Starbucks, use their coffee beans, grind the finest powder needed for espresso with their grinder, and then extract with14g powder (because it is a double-headed powder can) for about 20 seconds. When extracting, put an extra measuring cup under it, which is one ounce. I have to correct this. Their coffee machine is a computer board, which naturally means 2 ounces of water, so this is completely wrong.
Now let me talk about my definition of standard espresso. First of all, coffee beans should be fresh. What I smell before drinking coffee is the fragrance of coffee beans. Without taste, it is not coffee. So what is the fat of coffee, Italian concentrate without fat? What's the difference between that and American style? Finally, coffee is delicious, and several characteristics of coffee are well known. Sweet and sour. As a barista, how to make the flavor you want is your problem. It's your problem that customers can't meet their requirements. Here is a brief introduction to the methods of these flavors.
1。 Acid: It is easy to produce sour taste due to insufficient extraction, or coffee can be left standing for a long time, because the tannic acid in coffee will change when it comes into contact with air (if it is left standing for a long time, please pour it out, it will no longer be coffee).
2。 Astringent taste: too much extraction is easy to produce astringent taste. That's because coffee that continues to be "squeezed" after extracting the essence has a bad natural taste and is easy to cause bitterness.
3。 Bitterness: The definition of bitterness is rather general. Friends who are used to drinking American style will basically feel bitter, while those who are used to drinking American style may find American style tasteless.
4。 Sweetness: the definition of sweetness is simple, that is, returning to sweetness. Drinking congou will have this feeling, and so will drinking white wine. However, if the coffee is not done well, returning to sweetness means returning to bitterness. The feeling of nausea and vomiting.
After introducing the four characteristics, back to the previous question, how to call it delicious? This question is really difficult. Everyone has different tastes. Everyone likes ups and downs. In my famous saying: "There is no best coffee, only the one that suits you best." When your coffee is suitable for this customer, it is delicious to him. What is standard espresso? A glass of water is made correctly, which is suitable for customers to finish their delicious coffee. That is the "standard". Don't ask me what a standard is in the future, because I don't know. In my shop, "no standard is standard". Only a barista who can make coffee suitable for customers' tastes can make coffee. See here, please don't define what is the standard yourself in the future. There is no standard in this world!