Front Street noticed that there are many coffee novices or baristas who think thatespressoThe key production techniques are milk froth making and coffee latte art, but Front Street believes that the most important thing about Italian coffee is the extraction of espresso. The espresso doesn't taste good. No matter how smooth and dense the milk foam is, and no matter how beautiful the latte art is, this cup of milk coffee won't taste good. In order to meet the needs of various coffee drink shops, Front Street has blended many Italian coffee beans with good flavor, including Front Street Boutique Blend 100% Arabica, Front Street Commercial Blend, Front Street Black Cocoa Blend (100% Arabica), etc. FrontStreet Coffee currently usesFront Street sunflower warm sunshine blended with espresso beans, thisespresso beansIt has a rich whiskey aroma and a nutty aftertaste.
Why chooseItalian blend of coffee beans to extract espresso?
Coffee beans are crops and will change due to weather, soil, etc. Even if they come from the same place, the flavor of each batch of coffee beans will be different. The blending method uses strong points to offset weaknesses, ensuring that every coffee bean can show a stable coffee flavor. This is why Front Street uses blended coffee beans instead of single-origin coffee beans to extract espresso.
Front Street in productionEspressoFront Street Ethiopian Yirgacheffe sun-dried red cherries and Front Street Honduran sherry coffee beans are used. The Front Street Sunflower Warm Italian Blend coffee beans are blended in a ratio of 3:7. After high-pressure extraction, they have a rich aroma of wine, soft fruit acid and a nutty cocoa-like aftertaste. By heating the milk to stimulate the lactose in it, and mixing it with espresso, the lactose and berry-like acidity in the milk will produce a milkshake-like sweetness, but it will not steal the limelight of the wine aroma and make people "addicted" after drinking it once~
Why do you need to adjust your espresso parameters every day?
Front Street uses a Lelit espresso machine, and the extraction parameters are as follows:
Pressure: 9bar
Temperature: 94 degrees
Time: 30 seconds
Pink to water ratio: 1:1.7~1:2
Amount of powder: 20g (double espresso)
Extraction concentration volume: 40ml (double)
Why doesn’t Front Street directly give an accurate extraction parameter?
Coffee beans release carbon dioxide every day after roasting, changing the flavor performance of the coffee beans and affecting the stability of the coffee beans during extraction. Everyone uses a different espresso machine, the state of the coffee beans is also different, and the natural parameters are also different. Therefore, the parameters given by FrontStreet Coffee are only reference values. In the end, you still have to taste and debug to determine the parameters that suit you.
How does FrontStreet Coffee extract espresso?
First remove the brew handle and discard the coffee grounds. (Two things need to be noted: 1. The handle should always be attached to the brewing head to keep it warm. Do not place it on the warm cup tray or other places. Otherwise, when making coffee, the low temperature handle will lower the temperature of the brewing water and cause the coffee to change flavor. 2. Do not remove the coffee grounds inside before brewing the next cup of coffee, because the copper brewing head at high temperatures will produce odors, and the coffee grounds have the effect of absorbing odors.)
Attach the handle to the brewing head and press the brew button to rinse the handle and brewing head. At this time, the handle must be shaken continuously to rinse away the coffee residue stuck to the brewing head. (Note: If you load powder directly without rinsing the brewing head, the residue stuck to the brewing head will be extracted twice, causing the coffee to become bitter and astringent. In addition, this is equivalent to releasing water in the front stage to prevent the brewing water temperature from being too high, resulting in over-extraction.)
Then completely dry the filter inside the handle with a dry towel. (The inside of the filter must be absolutely dry. If there is water in the filter, the coffee powder will be wetted and the coffee extraction process will start before brewing, causing over-extraction. In addition, the coffee powder will agglomerate, causing uneven filling. In addition, the water outlet of the handle should also be wiped dry to prevent the coffee powder stuck on it from flowing into the cup.)
Then you can grind the coffee beans and collect the powder. (Note: Do not leave any powder in the doser. Every time you brew and grind, the coffee powder will be completely oxidized after being exposed to the air for a few minutes, and the brewed coffee will be undrinkable. Nowadays, some coffee shops are used to filling the doser, which is incorrect. The correct way is to quickly pull the doser lever while grinding the powder. When the handle is almost full, turn off the machine and continue to pull the doser lever until all the coffee powder in the doser falls into the brewing handle.)
After receiving enough coffee powder, use a powder distributor to evenly distribute the coffee powder in the powder bowl. If the coffee powder falls into the powder bowl unevenly, it will cause part of the powder cake to be relatively dense and part to be relatively loose during subsequent filling. Since the water flow is inert, it will choose places where it is easier to pass through, that is, it will be easier to pass through loose places, so this part will be extracted more, and dense places will not be extracted enough, resulting in uneven extraction, which is also one of the reasons for the channel effect.
Next comes the pressed powder! After the powder is distributed, the gaps between the coffee powder particles may still be uneven. In addition, the loose powder layer is easily dispersed by 9bar hot water during extraction, forming a channel effect. Compacting the powder layer can make the coffee powder more dense, minimize the gaps between coffee particles, and reduce the possibility of channel effects.
Snap the handle onto the group head. (Note: Press the brew button immediately after buckling it, and then take the coffee cup. Also, the entire powder filling and pressing process must be rapid, because the coffee powder will burn the coffee in the high-temperature handle for too long, causing the coffee to become bitter.)
At this time, the coffee should flow out like a paste and not spray out. If the flow rate is too fast, it is likely that the grinding is too coarse or the filling pressure is too light. It cannot drip out drop by drop, otherwise the grinding may be too fine or the filling pressure may be too high. Also, if the espresso made by the same person has the same grinding thickness and extraction volume, the difference in espresso extraction time cannot exceed 1 second. Otherwise, the filling pressure will be unstable or uneven, and the taste of the coffee will be very different, and you need to continue to practice. )
After the extraction is completeespresso(After completion, take off the coffee handle. The surface of the coffee powder should be flat and there should be no dents. Otherwise, it means the filling is incorrect and you need to continue practicing.)
After adding water to the extracted espresso to make black coffee (American coffee), if there is no foreign taste, no astringency, and the coffee is not watery, and the bitter taste disappears quickly after the coffee is entered, it means extractionEspresso requirementsIt is basically consistent. In addition, when making 5 to 10 consecutive cups (coffee handles of the same specifications), there should be no significant difference in the espresso extraction time and coffee taste. This shows that the technology is basically stable.
For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925
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
