浓缩咖啡初学者的17个主要技巧

I remember how intimidating it felt when I was first getting into espresso. Everyone had a piece of advice, and most of it seemed contradictory. Looking back, that was probably inevitable because everyone has their own taste.

因此，为了使您摆脱我困惑的命运，我汇编了这个没有人争议的基本技巧列表。它们从基本到高级，因此您可以在浓缩咖啡旅程中进行努力。

Get reading because delicious caffeinated glory awaits!

1。You don’t need to buy espresso beans

In fact, “espresso” beans aren’t even a thing. They’re simply coffee beans that the roaster believes make great espresso. But by all means, try your favorite浓缩咖啡豆。

Likewise, while most specialty coffee is Arabica, there is a long history of adding Robusta beans to espresso blends in Italy. The point is that there’s no hard-and-fast rule. Buy the coffee that tastes great to you.

2。But you should buy freshly roasted beans

Like most foods, coffee is best when fresh. I know I just said there’s no rule, but let’s call this a strong suggestion. Try and buy豆子that have been roasted within the last week or two. After two weeks, coffee starts to go stale. It becomes less and less flavorful, and you’ll notice that it’s harder to achieve a dense layer of crema on your espresso (1）。

3.使用正确的磨床

Not all coffee grinders are created equal, and espresso is a demanding art that demands the right grinder. The grinds need to be fine, equal in size, and free from clumps. And the grinder mustn’t retain too many grounds.

At the bare minimum, make sure you use aburr grinder。A blade grinder simply can’t cut it for espresso. If you don’t have a grinder at home, buy beans from a local coffee shop or roaster who will grind them fresh for you.

4。Use freshly ground coffee

还记得我怎么说咖啡豆变得陈旧吗？好吧，豆豆变陈旧甚至更快！最好使用新鲜的豆类在准备任何咖啡时，浓缩咖啡必须是必不可少的。

If you are buying地上咖啡，，，，try not to buy more than you can drink in a week. You can stretch this to two weeks by investing in a good coffee storage container that you keep in a cool, dark place.

5.磨削尺寸很重要

You need to grind coffee very fine for espresso, not as fine as Turkish coffee, but更精细than a drip brew.

这样做的原因与准备浓缩咖啡的快速速度有关。拍摄浓缩咖啡只需要大约30秒钟。在短时间内，水需要提取所有咖啡的味道，唯一的方法是，如果咖啡非常细腻。

6. Preheat everything

因为咖啡是一种非常小的体积的液体,it loses its heat very quickly, especially when it comes in contact with a larger mass of something cold. To avoid this, preheat both the portafilter and thedemitasse cups使用热水。

7.掌握tamp

首先,如果你的咖啡机with a plastic tamper, as most do, throw that thing right in the recycling bin and buy a metal篡改with some weight behind it. You need that heft to achieve a proper tamp. You can also get apalm tamperif you make the same espresso every time, especially if you’re prone to wrist injuries.

如果您想保证拆卸一致性并拥有预算，请投资校准的篡改。这些确保您每次都施加相同的力量。

8. Know the Golden Rule, but don’t live by it

I’m not talking about the Golden Rule of life — do unto others as you would have done unto you — which perhaps you should live by, but the Golden Rule ofhow to use an espresso maker。它指出，用正确的剂量，研磨和润肤处拉2盎司的双射应该需要25秒钟。

对于初学者来说，这是一个绝佳的指南，但不要为此而自杀。实际的规则是拍摄对您味道美味的镜头，而不是痴迷于时机。

9.保持一切清洁

这是如此重要，并且经常被忽略。一旦手头拿到了美味的浓缩咖啡，感觉就完成了。但是，如果您希望明天的浓缩咖啡同样美味，那么您还需要进行一些清洁。

Daily, wipe down the shower screen and clean the portafilter with warm, soapy water. These are two places where coffee oils can build up and eventually turn rancid.

10。Scales are better than scoops

It’s always better tomeasure your coffee按重量而不是音量。这是确保您每次使用完全相同的咖啡的唯一方法，而在浓缩咖啡方面，一致性是关键！没有什么比有一天能够进行完美的镜头了，下次无法重复它，因此没有什么更糟糕的了，所以投资基本coffee scalethat is precise to 0.1 g and spare yourself that pain.

11。Get the correct dose

Now that I’ve persuaded you to weigh your coffee, you’re probably wondering how much you should weigh. That depends a bit on the size of your portafilter and your taste. However, a rough guideline is to use 6 to 10 g for a single shot and 16 to 20 g for a double shot.

12.交换过滤篮

如果您有便宜的浓缩咖啡机，则很有可能带有加压过滤篮。最简单，最便宜的升级之一就是将其换成非压力选项，这将产生更甜美，更光滑的镜头。这是您可以的地方了解更多有关他们的差异的信息。

The only caveat is that it’s harder to pull a nice shot from a non-pressurized basket without adequately ground beans. So upgrade your grinder first!

13。Water temperature is important

如果您有自动浓缩咖啡制造商that heats the water for you, go ahead and skip to the next tip. It has enoughfeaturesto know what it’s doing.

But if you’re using a manual espresso machine and heating your brew water in a kettle, then know thatproper water temperature对于完美的提取至关重要（2）。You don’t want to use boiling water; instead, aim for something in the range of 195 to 205 ℉.

14.水质也很重要

直到您记得咖啡是98％的水之前，这似乎很深奥。始终使用filtered waterwhen brewing espresso. Not only will it improve the flavor, but it will keep the plumbing inside your espresso machine clean.

咖啡科学家研究了咖啡的最佳水分（3）最好使用柔软但不太柔软的水。一些矿物质含量对于最佳风味至关重要。想变得非常书呆子吗？

15. Good accessories matter

如果您掌握了制作浓缩咖啡的基础知识，那么值得在咖啡吧添加一些必需的配件。它们使生活更轻松并提高您的效率。作为奖励，由于它们大部分很小并且价格合理，所以一些配件为您的生活中的浓缩咖啡爱好者做好礼物。从篡改开始，意式浓缩垫垫，，，，敲门盒，，，，and some microfiber cloths for cleaning.

16. Dial in the grind size

如果您已经掌握了浓缩咖啡技术，那么现在是时候从拍镜头到拍摄出色的镜头了，这意味着要拨打磨削的尺寸。

磨太粗糙，水会涌入，留下水状和涩的射击。磨太细腻，水会渗入，从而产生了一小片苦涩的啤酒。

The only solution? Practice. Get ready to prepare and drink a lot of espresso in the quest for perfection.

17.在Portafilter中分配您的理由

This is another tip for espresso no-longer-quite-beginners looking for that last 5% improvement. For the best extraction, water should flow evenly through the portafilter. So you don’t want any clumps or air pockets in your grounds before tamping.

魏斯分销技术（WDT）是解决方案，这是搅动过滤篮中的地面的奇特名称（4）。您可以为这项任务购买许多价格过高的工具，但是说实话，牙签，安全别针或细针几乎一样好。

包起来

如果您将所有这些技巧中的所有17个都付诸实践，请恭喜！您不再是浓缩咖啡的初学者。我希望您喜欢劳动的美味，顶端的果实。

What did you think of this list? If it helped you, be sure to share it on social media and pass it along to your coffee-loving friends. Do you have a top espresso tip that we missed? Let us know in the comments below.