| 上一篇主題 :: 下一篇主題 |
| 發表人 |
內容 |
littlelittle
註冊時間: 2006-04-04
文章: 1725
|
 發表於: 星期一 六月 20, 2011 1:09 am 文章主題: |
 |
|
| Peter 寫到: |
??, ?????Double espresso, ????????????(?25-30?), ???50-60cc("??"??14g??, ?18g??????64-77cc)?????, ???????(?espresso?????Americano)
Ristretto??????, ???"AL Rule", ??copy/paste??:
It seems that everyone's close, but pretty much all around it. As I was
trained, the perfect espresso is 30ml in 30sec. That's assuming that all other
factors are in line. For longer extractions, the contact time of water to
coffee would have to be lessened so that undesirable elements associated with
overextraction wouldn't be present in the cup. With shorter extractions, the
water to coffee contact time would have to be increased to ensure that
underextraction doesn't occur. This is accomplished by grind adjustment. A good
rule of thumb I have developed is this: For every 5ml of espresso above 30ml,
subtract 1 sec of extract time. By this formula 11/2oz (45ml) would require
27sec extraction, 2oz (60ml) would require 24sec, etc. The same holds true in
reverse. This will find the sweet spot in espresso regardless of volume in the
cup (within reasonable limits of .75oz to 2.5oz), as you are optimizing
extraction to the desirable elements, maintaining the balance between under-
and overextraction. For some reason, grinder adjustment and it's crucial impact
on espresso is the most difficult concept to explain and grasp in all the
trainings I do.
As to ristretto. This a different drink altogether. If your grinder is set for
regular espresso, and you choose to stop the pour at 25ml, this is simply an
underextracted espresso. You haven't hit the sweet spot yet.
The " restricted" part referred to as ristretto is not so much related to
volume as it is to water flow through the coffee puck. The ristretto that has
been used for cuppings is a 25ml cup in 30-35sec. This extraction intensifies
the organoleptic perceptions of the eyes, nose, taste buds and upper pallate to
better isolate the positive attributes of a given blend. Where the positives
are accentuated, the negatives are exacerbated as well. The extractions are
characterized by a very thin mouse's tail with rich, dark brown crema. Most
people don't drink this as their everyday drink, but it is helpful in
developing blends. If you customarily drink 25ml (or 50ml doubles), your
grinder should be adjusted accordingly. Damn, I did it again....al
|
Very nice quote, it clears my mind too!
_________________
 ??????? ??????? |
|
| 回頂端 |
|
 |
Peter
註冊時間: 2011-02-18
文章: 243
|
| 發表於: 星期一 六月 20, 2011 1:13 am 文章主題: |
|
|
??quote http://www.espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf page 7
What characteristics in technical detail are required to obtain Espresso Italiano?
The product certification aims at considering the most important aspect: the satisfaction of the customers expectations of pleasure. However, the technical specification includes test rules that can be used to answer this question. The following are some important conditions to obtain Espresso Italiano though these alone would not be adequate to fulfil the quality requirements:
? Necessary portion of ground coffee 7 g 0,5
? Exit temperature of water from the unit 88C 2C
? Temperature of the drink in the cup 67C 3C
? Entry water pressure 9 bar 1
? Percolation time 25 seconds 2,5 seconds
? Viscosity at 45C > 1,5 mPa s
? Total fat > 2 mg/ml
? Caffeine < 100 mg/cup
? Millilitres in the cup (including foam) 25 ml 2, |
|
| 回頂端 |
|
|
boris
註冊時間: 2007-04-10
文章: 154
|
| 發表於: 星期一 六月 20, 2011 1:20 am 文章主題: |
|
|
??????
Brew Ratio = ?? ?
60cc... Crema ?? Crema ???????
_________________
???? |
|
| 回頂端 |
|
|
Peter
註冊時間: 2011-02-18
文章: 243
|
|
| 回頂端 |
|
|
nit
註冊時間: 2011-04-20
文章: 1211
來自: ????
|
| 發表於: 星期一 六月 20, 2011 11:45 am 文章主題: |
|
|
Thank Peter, ???????, ?????. 
_________________
http://www.flickr.com/photos/niter/
Expobar Office Leva I
Kono Syphon SKD 3
Hario Drip Pot Woodneck
Eureka Mignon Manual
OE LIDO
???? |
|
| 回頂端 |
|
|
shing
Site Admin
註冊時間: 2006-03-01
文章: 1100
|
| 發表於: 星期一 六月 20, 2011 12:47 pm 文章主題: |
|
|
watch the date on this home-barista' post.
i hope someone know what i am talking about and translate it.
brewing ratio is better than only count the time and volume, but if you put 20g ground coffee beans and only 20% extract from the basket, you call this single or ristretto? 50% extract 5cc, single or double? if 60% extract 15cc...... etc......
lately, i use tds.... or tss or ts........ whatever.
_________________
http://www.hkcoffee.com
http://twitter.com/hkcoffee
seize the day |
|
| 回頂端 |
|
|
boris
註冊時間: 2007-04-10
文章: 154
|
| 發表於: 星期一 六月 20, 2011 12:56 pm 文章主題: |
|
|
of coz, but tds still need brew ratio to tell extraction %, right shing gor? 
is there a good cheap tds meter good for expresso? vst meter is too expensive...
_________________
???? |
|
| 回頂端 |
|
|
shing
Site Admin
註冊時間: 2006-03-01
文章: 1100
|
| 發表於: 星期一 六月 20, 2011 1:26 pm 文章主題: |
|
|
| boris 寫到: | of coz, but tds still need brew ratio to tell extraction %, right shing gor?
is there a good cheap tds meter good for expresso? vst meter is too expensive... |
question 1, maybe yes maybe no, tds is dissloved, if you check sugar water or salt water, tds is good, but no good for coffee.
question 2, vst meter no expensive gar la. tss is much much much expensive ar and expired day only 1 year.
vst sell tds sensor, no really good to check for coffee, because.... too long story, cut it.
tss sensor is good but really expensive, so we can use poor man tds method, only 1 scale, oven and shot glass.
for example.
step 1, weight the shot glass.
step 2, starting brewing and weight the shot include the shot glass.
step 3, put it into the oven 150~200 degree celsius, 1~2hrs.
step 4, weight the shot glass.
tds = mg/L ,
tds =(step4-step1) x1000
dont ask me where is the L ar, because lazy typing. and dont ask me what is the main point about result, because tds cant 100% represent the result.
only for reference.
_________________
http://www.hkcoffee.com
http://twitter.com/hkcoffee
seize the day |
|
| 回頂端 |
|
|
SoloC
註冊時間: 2008-04-25
文章: 76
|
| 發表於: 星期一 六月 20, 2011 8:34 pm 文章主題: |
|
|
| Seems like this tread is getting more in depth. Nice. |
|
| 回頂端 |
|
|
boris
註冊時間: 2007-04-10
文章: 154
|
| 發表於: 星期一 六月 20, 2011 8:49 pm 文章主題: |
|
|
Argee shing gor, that's why I think the most important is how it taste. tds, brew ratio, blah blah blah, all are reference. they suggest a precise(r) protocol to communcate with other ppl when we talk about coffee..
we can easily have coffee that lies in golden cup ratio but taste shitttttt, and vice versa... too many factor la.
_________________
???? |
|
| 回頂端 |
|
|
shing
Site Admin
註冊時間: 2006-03-01
文章: 1100
|
| 發表於: 星期一 六月 20, 2011 10:21 pm 文章主題: |
|
|
| boris 寫到: | Argee shing gor, that's why I think the most important is how it taste. tds, brew ratio, blah blah blah, all are reference. they suggest a precise(r) protocol to communcate with other ppl when we talk about coffee..
we can easily have coffee that lies in golden cup ratio but taste shitttttt, and vice versa... too many factor la. |
1. buy a good grinder.
2. then ????.
_________________
http://www.hkcoffee.com
http://twitter.com/hkcoffee
seize the day |
|
| 回頂端 |
|
|
boris
註冊時間: 2007-04-10
文章: 154
|
| 發表於: 星期一 六月 20, 2011 10:30 pm 文章主題: |
|
|
1. leave it to the professionals like shing gor
_________________
???? |
|
| 回頂端 |
|
|
shing
Site Admin
註冊時間: 2006-03-01
文章: 1100
|
|
| 回頂端 |
|
|
boris
註冊時間: 2007-04-10
文章: 154
|
| 發表於: 星期一 六月 20, 2011 10:42 pm 文章主題: |
|
|
tomorrow la, and probably weekend, friday or sat.
_________________
???? |
|
| 回頂端 |
|
|
shing
Site Admin
註冊時間: 2006-03-01
文章: 1100
|
|
| 回頂端 |
|
|
|
|
您 無法 在這個版面發表文章
您 無法 在這個版面回覆文章
您 無法 在這個版面編輯文章
您 無法 在這個版面刪除文章
您 無法 在這個版面進行投票
|
|
常見問題
搜尋
會員列表
會員群組
會員註冊
個人資料
登入檢查您的私人訊息
登入
