KitchenAid 88 ユーザーズマニュアル
34
Shot Volume
The brew group and boilers are heated. The fresh coffee has been
ground, dosed into the portafilter, expertly leveled, and precisely
tamped. Now comes the moment of truth: brewing!
The brew group and boilers are heated. The fresh coffee has been
ground, dosed into the portafilter, expertly leveled, and precisely
tamped. Now comes the moment of truth: brewing!
For the best espresso, never extract more than a single shot (1 oz
[30 ml]) using the small filter basket or a double shot (2 oz [60 ml])
using the large one. Brewing more will overextract the coffee and
result in thin, bitter espresso.
[30 ml]) using the small filter basket or a double shot (2 oz [60 ml])
using the large one. Brewing more will overextract the coffee and
result in thin, bitter espresso.
As it pours, perfect espresso is a deep reddish brown with a thick
texture like honey running off a spoon. It often forms what are
called mouse-tails, or thin syrupy streams. As increasingly bitter and
acidic compounds are extracted, the espresso pour will begin to
lighten; in some cases, the pour will become almost white. Expert
baristas will watch the pour carefully and quickly stop brewing if it
starts to lighten.
texture like honey running off a spoon. It often forms what are
called mouse-tails, or thin syrupy streams. As increasingly bitter and
acidic compounds are extracted, the espresso pour will begin to
lighten; in some cases, the pour will become almost white. Expert
baristas will watch the pour carefully and quickly stop brewing if it
starts to lighten.
Espresso Ristretto is espresso brewed with less than normal shot
volume. Prepare the espresso machine to brew a double shot, but
stop brewing when only 1
volume. Prepare the espresso machine to brew a double shot, but
stop brewing when only 1
1
⁄
2
oz (45 ml) have been extracted. What
you’ve done is restrict the pour to include only the most flavourful
and least bitter coffee oils and essences.
and least bitter coffee oils and essences.
TECHNIQUES
OF A
BARISTA
Extraction Rate
Decades of experience have shown that the best espresso – whether
a single or a double shot – takes about 20–25 seconds to brew.
Decades of experience have shown that the best espresso – whether
a single or a double shot – takes about 20–25 seconds to brew.
If your espresso is brewing much faster or slower than 20–25
seconds, and your tamping technique is good, adjust the grind!
Grind finer for a slower extraction rate, and coarser for a faster one.
Keep the dose and tamp the same.
seconds, and your tamping technique is good, adjust the grind!
Grind finer for a slower extraction rate, and coarser for a faster one.
Keep the dose and tamp the same.
Coffee is sensitive to the ambient humidity and will absorb moisture
readily. This will affect the extraction rate. In a humid environment,
the extraction rate will slow down; in dry conditions, the extraction
rate will speed up. You may find yourself adjusting the grind
according to the season – or the day’s weather.
readily. This will affect the extraction rate. In a humid environment,
the extraction rate will slow down; in dry conditions, the extraction
rate will speed up. You may find yourself adjusting the grind
according to the season – or the day’s weather.
Some grinders do not allow the fine adjustments necessary to correct
the extraction rate. The best solution is to invest in the KitchenAid
the extraction rate. The best solution is to invest in the KitchenAid
®
PRO LINE™ Series Coffee Mill. If this isn’t possible, experiment with
the tamping pressure. Tamp with less force for a faster pour, and
more force for a slower one.
the tamping pressure. Tamp with less force for a faster pour, and
more force for a slower one.