Understand The Three Stages Of The Espresso Extraction

The pre leaching stage is when the water first contacts the coffee ground, so this stage is not to extract but to prepare the coffee ground for subsequent extraction.

When making coffee by hand, we will inject some water into the ground bed for stuffy steaming at the beginning, which will expand the coffee ground and discharge the carbon dioxide and bubbles in the coffee ground.

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These bubbles will hinder the combination of coffee ground and water, which may lead to incomplete coffee extraction. Therefore, it is very important to expand and exhaust the coffee ground before extraction and ensure that the coffee ground is wet uniformly.

The principle of espresso extraction is the same, which is why it is necessary to exhaust the beans before brewing espresso, which means that there will be less carbon dioxide released in the brewing process.

It is worth noting that the Italian coffee machines produced by different manufacturers will have different prepreg systems. The pre steeping method is divided into two stages: pre wetting and pre injection. The pre wetting method is more suitable for fresh coffee beans. It allows the coffee machine to release carbon dioxide in the coffee ground by opening the solenoid valve.

If the coffee beans have been properly degassed, there is no need to remove the excess carbon dioxide.

As for the pre injection system, the coffee ground is first wetted, absorbs water, releases carbon dioxide, and expands.

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He stressed that it is very important to maintain the stability of the coffee ground bed in the pre water injection and pre wetting stages and control it at the most appropriate time. If the time of this stage is too short, carbon dioxide will still be released in the subsequent stage, affecting the extraction.

Another point to consider is the interference of coffee grounds caused by water impact on coffee ground. Espresso has a short extraction time, and many machines extract at a pressure of 9 atmospheres, which makes the coffee concentration very high. But, the impact can cause a change in the position of the coffee ground.

It is very important to reduce the occurrence of channel effect as much as possible. If the hot water contacts the coffee ground at the pressure of nine atmospheres in the prepreg stage, it may interfere with the extraction of coffee ground and let the water flow through the coffee ground in a specific area. In other words, it will lead to uneven extraction results.

In order to avoid the channel effect, during the prepreg stage, it is necessary to prevent the flowing hot water from being affected by any machine pressure but to wet the coffee ground in a flat way.

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The next stage in the extraction of the espresso is the injection of water. Ideally, the coffee ground must be fully wetted. When the water passes through, the coffee ground has a stable and consistent structure and can uniformly resist the flow of water. This is the stage after pre leaching, and the resistance of coffee ground to water is the highest at this stage.

The pressure part is close to the maximum critical value, usually nine atmospheres. During the water injection stage, the flow rate can be seen to increase, which will cause the constant change of resistance due to the wetting of coffee ground.

This is also the stage where most chemical reactions occur. The aroma, acidity, sweetness, and bitterness of coffee will be extracted at this stage.

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The filling time and amount of water will affect the flavor of espresso. The acidity of the fruit is extracted first, followed by sweetness and alcohol thickness, and finally, bitter taste. A concentration with balanced flavor and taste should have these elements. However, there are different extraction times according to the origin, processing method, roasting degree, and other conditions of coffee.

It is worth mentioning that darker roasting will become more soluble due to structural deterioration, and shallower roasting will require a longer extraction time to produce the same extraction effect as dark roasting coffee.

The water filling ending is the last short period of extraction of espresso. Most delicious elements in the coffee are actually in the cup, and what is extracted at this time is less pleasant substances, but we still need this stage of extraction to balance the flavor of the coffee. If there is no ending extraction, the coffee may be too strong.

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Lauro, the chief engineer of Simonelli group, a maker of Italian coffee machines and grinders, said: "during the extraction stage, the coffee ground will be pushed by high-pressure water throughout the stage, so the coffee ground at this stage will always be compressed and squeezed against each other."

Lauro cooperates with the international coffee research and innovation center and Camerino university to explore "the method of generating (water) waves. These waves can make the coffee ground bed more relaxed, make the water more permeable and improve the overall permeability of the water."

The result of this exploration was later applied by the Pulse Jet Technology Department of the Simonelli team to Aurelia wave, a new Italian coffee machine. Baristas can choose different water flow rates for the three extraction stages of espresso.

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Lauro stressed: "We can't say what flavor profile or extraction method is better. After all, the taste is a personal preference and depends on the flavor element you want. For example, one is natural Peruvian coffee, and the other is washed Ugandan coffee. The team tested the two coffees. Each cup of coffee is extracted by traditional methods, and different coffees are brewed with three water flows at different stages, which are then blindly tested by six Q graders."

He said that when using a pulse jet with washed coffee, the acidity of the brewed coffee becomes softer. We can control acidity and make coffee taste more balanced. Therefore, we can feel sweet and sour in a balanced taste.

If this system is used, sun coffee will have better alcohol thickness, amplify the flavor characteristics of sun coffee, and bring better sweetness.

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Therefore, we suggest that in addition to the general procedures: fill the coffee ground into the handle, cloth ground, select the brewing proportion and water temperature, pulse jet can also be used for testing so that users can create a new flavor experience and a new flavor balance.

From pre wetting to the end of extraction, each extraction stage of the espresso is very different and has its function. As long as you know the control principle of water flow, you can let the barista give full play to the potential of coffee and make good coffee.

Understand that coffee needs exhaust, and different water flow and pressure are suitable for different coffee. The most important thing is a good extraction balance, which can bring more delicious espresso and more satisfied tasters.

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