This is my best stab at summarizing the science of coffee. Longer than that and you might scowl at the bitter taste. Shorter than that, and your face might pucker from the sourness. It matters how you "dial-in" your shot-that is, measuring how many grams of coffee you use (16-18 grams is ideal to pull 30 grams of espresso) and making sure the grind is fine enough that the resulting shot takes 28-32 seconds to pull. A good extraction will force the right amount of oils, acids, and caramelized sugars out of the coffee bean, partly evident in the crema on top of your shot. The extraction is also affected by the roast, how coarse the grind is, the volume of coffee, how it is tamped down, the ratio of water to coffee, and the pressure behind the shot. It shouldn't be so sour that you pull a cat's bum expression (under-extracted). It shouldn't be so bitter that it makes you scowl (a sign that it is over-extracted). A good shot of espresso is defined by balance, meaning the holy trinity of bitterness, acidity, and sweetness.
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