pstam Senior Member Joined: 27 Jan 2004 Posts: 2,341 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Fri Mar 8, 2013, 7:57am Subject: Kaffa's Espresso and its Brewing Procedure
For a long time of practicing, we had confirmed our theory and technique in our way.
As one suppose, we all (maybe not all, but the mainstream) understand what the good espresso is tasted like and the bad tastes are also known by all of us. This is only supposedly right, but any one can argue about it. So, the following discussion is based on such a suppose.
Espresso is made under the high temperature and high pressure of the hot water. Whatever we do before pressing the espresso brewing button, it is all for preparation, but not the brewing. The espresso extraction is instantly happened in the filter bowl only. After that, the espresso is ready.
When the hot water is flowing through the coffee cake, it has a definite temperature and pressure. The temperature depends on the boiler's pressure and the flowing throughs (that is the way the water goes). While the pressure is not the pre-defined Maximum Working Pressure, but the real water pressure acted on the coffee cake. This pressure actually depends on the coffee grinding size as well as the coffee grounds amount together, to reach to a definite density.
Based on this understanding, we do our coffee in the following ways:
Keep the water temperature as it is if only it is not too high neither too low
Adjust the grinding size to the roughly proper one so that the espresso is extracted around the proper range, like 20 seconds or higher, with the averaged amount of coffee grounds
Adjust the amount of coffee grounds to get the proper tastes of espresso
If it is not possible to get the right tastes of espresso by adjusting the amount of coffee grounds, adjust the grinding size to causer or finer, and then to adjust the amount of coffee grounds again for the proper tastes of espresso.
The above procedure works according to the right understanding of the tastes of espresso, specially the bad tastes which are to be avoided.
This is only a very simple description, and something might be missing, or not well explained.
If anything wrong or not understandable, please let me know.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
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