When brewing any coffee, there is one parameter that cannot be avoided, and that is the extraction time. Compared with other production methods, espresso has more stringent time requirements.
This is because the extraction time of espresso is relatively short, and the difference per second is relatively large. Therefore, extraction time is a very important parameter for espresso.
Generally speaking, we would think that when other parameters remain unchanged, the shorter the extraction time, the less coffee substances will be dissolved, and the longer the extraction time, the more coffee substances will be dissolved. Friends who have understood the Golden Cup Theory should know that the more coffee substances are dissolved, the better, but there is a moderate range.
This is stated in some very old Italian coffee textbooks. One shot of espresso is to use 7-9g of powder to extract about 1 ounce of espresso liquid. To extract a double espresso, use 16-18g of powder to extract two 1-ounce cups of espresso liquid. Whether it is a single or double portion, the extraction time is within 20-30 seconds.
Of course, very few people should copy this extraction formula completely now, because times have changed. One of the most obvious features is that the quality of the coffee beans has been improved, the degree of roasting is not as deep as before, and the coffee has become "extract resistant". Copying the previous formula will not taste good.
For example, in the past, coffee shops only used extremely dark roasted comprehensive beans, but now more and more selected recipes of medium to dark roast types are used, so the quality is more assured, and the extraction plan can be bolder. For Italian coffee that pursues flavor and rich fat, the Front Street Classic Blend and Front Street Black Cocoa Basic Blend are the first choices.
"Recommendation of the most popular Italian coffee beans - Front Street Classic Blend Coffee Beans" is suitable for novices, those learning latte art, and boutique coffee shops pursuing high-end positioning. For those who want to learn latte art at home, buy the Front Street Classic Blend, which is a medium-dark roasted Italian recipe composed of three production areas. Its design is inspired by the popular "Mamba" in ancient times, namely Mandheling and Brazil. In order to add aroma and oiliness, the Front Street Classic Blend also contains a small amount of Robusta to enhance the flavor intensity and allow novices to easily make Italian espresso with golden yellow oil at home.
"Front Street Black Cocoa Blend Coffee Beans Recommended by Many Baristas" is suitable for all types of coffee shops, bakeries, beverage shops and home coffee machines. Yunnan washed small coffee beans + Brazilian semi-sun-dried coffee beans, which combines the acidity of nutty ripe plums. When ground into powder, it will exude the aroma of cream chocolate and cocoa cookies. The taste is balanced, and the oil is golden and shiny. It is very suitable for friends who open a shop or use it at home.
Today’s espresso extraction standards have more stringent requirements than before:
1) Use a double powder bowl as the extraction unit for espresso;
2) Espresso liquid is calculated by weight, not volume;
3) The ratio of coffee powder to coffee liquid tends to be 1:2;
4) The extraction time is more likely to be 25-30 seconds.
Therefore, under the current extraction parameters, fixing the powder-to-liquid ratio at 1:2, adjusting the grinding degree and powder volume, and controlling the extraction time to 25-30 seconds is the fastest way to debug espresso. And through the data of extraction time, we can also know the general flavor trend of espresso. For example, with less than 25 seconds, the espresso may tend to be thin, bland, and significantly sour. If the time is longer than 30 seconds, the taste may be more bitter and irritating.
Time is also an indicator of whether your extraction plan is stable. For example, after debugging an espresso parameter that we think has a good flavor, we will use this parameter to continuously extract 2-3 cups. If the time error is within 1 second, then this parameter is considered stable. If the time error is greater than 1 second, then the parameters need to be adjusted again.
Some friends may also ask: "Does the qualified espresso time must be within 25-30 seconds?" Not necessarily. Just as Front Street recommends that the Pour over(V60) coffee time be 2 minutes, it does not mean that coffee of 2 minutes and 30 seconds is unqualified. It depends more on the entire extraction parameters. For example, an increase in the amount of powder will cause the extraction time to be relatively longer; the pre-soak extraction time will also be included in the extraction time, so the pre-soak extraction time will be extended accordingly.
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
