Due to the natural tight structure of the coffee beans, in order to quickly extract the coffee liquid, it must be finely ground to allow the water to have a higher extraction capacity, and then use the high pressure of the espresso machine to make espresso.
A seemingly simple process, baristas must use the correct extraction parameters based on the roasting degree of the coffee beans to ensure that the coffee is ideally extracted. The coffee extraction plan requires the use of appropriate grinding scale, powder volume, powder-to-liquid ratio and extraction time. Other factors further influence the details of the extraction protocol depending on the equipment used, the mineral content of the water, etc.
We can tell if the espresso flavor produced by such an extraction process is correct. Then, espresso can be divided into three categories, including under-extraction, over-extraction, or ideal extraction. You can judge the degree of coffee extraction based on the characteristics and taste of coffee extracted to different degrees.
Underextraction
Underextraction is when not enough coffee dissolves in the water during the extraction process. It usually occurs when the coffee is ground too coarsely or the extraction time is too short. This kind of extraction state is usually accompanied by the following taste characteristics: Acidity has an aggressive taste at the front of your tongue. The intensity of the flavor has an unpleasant punch. Flavor persistence is short and sharp, with a burnt flavor, and the finish is short and dissipates.
Over-extraction
If too much coffee dissolves in the water, you'll get over-extracted coffee. As opposed to under-extraction, if the coffee grounds are too fine or the extraction time is too long, the following will happen:
Bitterness in the mouth: The back of the tongue feels dry. Flavor Intensity – Bland and hollow, lacking in acidity. Flavor persistence - Long lasting flavor with lingering imperfections.
ideal extraction
An ideal cup of espresso should have a balance between various elements, a distinct taste, and a sweet but not bitter taste in your throat after drinking it. To be more specific, it means that it must have moderate sourness, bitterness, and sweetness, a rich taste, a solid and rich consistency, and a long-lasting consistency.
Sweetness: There is a sweet taste space between extremely sour and extremely bitter. This is the goal of many people, not just baristas. Roasters also face the same challenge, adjusting a perfect roasting curve and roasting the natural sweetness in coffee. A good cup of coffee should be sweet enough even without adding sugar.
If you want to make a highly sweet espresso, the first choice is the Front Street black cocoa basic blend. It is composed of Yunnan small grains and Brazilian red bourbon, showing the sweet aroma of nuts, chocolate, ripe plums, cream, and brown sugar.
Balance: This is a balanced flavor that fills the entire mouth, not just the front, sides, or back of the tongue, and resonates with all the taste sensations on the tongue.
Layered flavor: A good espresso tends to be more complex. Layered flavors include flavors that are different at the beginning, the middle, and the finish. If you like coffee with a strong taste, buy the Front Street Classic Italian Blend. It combines the three traditional production areas of Indonesia, Brazil, and Vietnam. It not only has the unique flavor of caramel, dark chocolate, spices, and sandalwood, but also has a very mellow taste. It can also easily release coffee oil during extraction. It is a must-have when paired with milk latte art.
High clarity: With the rise of specialty coffee, more and more attention has been paid to the flavor of the coffee beans themselves, and more and more emphasis has been placed on flavor clarity. That is, if coffee tastes like milk chocolate, it really tastes like milk chocolate.
Why do some concentrates taste burnt?
Extraction time
The reason your espresso tastes burnt is most likely because the coffee is over-extracted. This is because the hot water is in contact with the coffee for too long, extracting too many substances from the coffee, giving it a burnt or bitter taste. Generally speaking, a double shot of espresso takes 20 to 30 seconds to extract. If your espresso is taking longer, then you should take steps to reduce the time it takes.
Or you can also adjust it by grinding. Not grinding it so fine will shorten the extraction time of coffee and reduce the extraction of burnt flavor.
Temperature setting
Another thing that can cause your espresso to taste burnt is that the temperature of the water is too high.
If the temperature of the water passing through the coffee is too high, it will cause more of the oils in the coffee to be extracted, which will give a more bitter taste and may also cause it to taste burnt.
Burnt smell from coffee beans
Green coffee beans vary greatly depending on where they are produced. If you use different coffee beans and you still get a burnt taste no matter how you adjust it, there may be something wrong with the beans you are using.
Improper storage of some green beans will lead to some defective flavors. The chemical changes caused by the high temperature during roasting of these affected flavor substances will cause the beans to have a burnt taste.
The degree of roasting of coffee beans can vary greatly. If you use a dark roast for espresso, there is a greater chance of a burnt flavor. After entering specialty coffee, many roasters tend to roast the coffee beans lighter. Therefore, you can choose to use medium roasted coffee beans to make espresso, which can reduce the burnt taste and increase the acidity perception.
Pressing powder method
If you press the powder too hard, it means it's harder for water to pass through the powder. This will cause the hot water to pass through the gaps in the coffee grounds, causing a channeling effect, resulting in a more bitter and burnt flavor being extracted.
Too fresh coffee beans
Coffee beans that are too fresh can also cause a burnt taste. It is generally recommended that coffee should be vented after roasting. After a period of bean-raising period, the carbon dioxide generated during the roasting process can be released before extraction. Not having enough time to release trapped carbon dioxide can also result in a burnt smell.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
