“싱크 샷”

싱크대에 버리는 샷을 의미하는 싱크 샷은 맛있는 에스프레소로 하루를 시작하려는 홈 바리스타들에게는 여간 짜증 나고, 답답한 일이 아닙니다. 사실상 끊임없이 커피를 제공받는 카페 바리스타의 경우에는 추출 세팅에 10잔 이상을 소비해도 크게 상관없겠지만 홈 바리스타의 경우 싱크대로 가는 1g은 후회의 1g입니다.

에스프레소 추출 세팅이 늘 쉬운 것만은 아니지만, 거기에 너무 많은 커피를 낭비할 필요는 없습니다. 아래에 몇 가지 팁과 요령을 정리해뒀으니 싱크 샷을 줄이고, 더 효율적인 세팅을 하길 바랍니다.

 

저울 사용

저울을 사용하는 것은 에스프레소 퀄리티를 향상시키는 가장 쉽고, 중요한 방법입니다. 추출한 에스프레소와 퍽에 담는 커피 무게를 재는 일관된 수단입니다. 정밀하고 일관된 추출 비율은 에스프레소에서 일어나는 일들을 알 수 있게 해줍니다. 문제를 쉽게 인지하면 에스프레소를 개선할 수 있습니다. 저울의 중요성은 아무리 강조해도 지나치지 않습니다. 기본적으로 꼭 갖춰야 할 도구입니다.

 

맛보기

에스프레소를 평가하는 제일 좋은 방법은 간단하고, 당연한 얘기겠지만 맛을 보는 것 입니다. 엉망인 샷은 육안으로 식별 가능하지만 미세한 차이를 감별하는 일은 혀가 훨씬 더 뛰어납니다. 너무 쓰다면 과다추출. 시거나 덜 성숙한 맛이 난다면 과소 추출입니다. 똑같아 보이는 샷도 완전히 다른 맛이 날 수 있습니다. 그러니 미각을 사용해서 샷을 평가하세요.

 

선호하는 추출 비율 찾기

추출 비율 을 레시피라 생각하세요. 좋은 맛을 찾기 위해서는 재료의 적절한 조합을 찾아내야 합니다. 에스프레소의 경우는 포터필터에 담는 커피의 양(도징양)과 추출되는 에스프레소의 양의 비율이 중요합니다. 도징양을 바꾸면 커피 맛이 완전히 달라집니다. 마음에 드는 추출 비율을 찾아냈다면 반복해서 사용해도 됩니다. 좋은 레시피가 그런 것처럼 좋은 추출 비율은 언제나 옳습니다. 18g 커피를 27~30초 동안 추출해 36g 에스프레소 (1:2비율)를 만드는 것부터 시작해 보자. 잔마다 조금씩 비율을 달리해 보는 것도 좋지만 언제든 참고할 수 있는 ‘기준 비율’을 갖는 것도 훌륭한 생각입니다. 좀 더 익숙해지면 다양한 추출 비율 및 커피를 시도해 봐도 좋습니다.

 

분쇄도 조절

에스프레소에 영향을 주는 변수를 생각하면 어지러울 정도입니다. 커피 세팅을 할 때는 수많은 변수를 추출 비율, 분쇄도, 추출 시간으로 좁히면 (에스프레소에) 무슨 작용이 일어나고 있는지 수월하게 이해할 수 있습니다.

이 세 가지 변수는 조절하기 어렵지 않습니다. 두 가지는 그대로 두고, 하나만 조작해 봅시다. 한 번에 두 개 이상의 변수를 조작하는 것은 무작위 사격을 하는 것과 같다. 다시 한번 말하지만, 복수의 변수를 조작하는 것은 과학적이지 않습니다. 비과학적인 방법으로 연습하고 싶은 바리스타는 없을 겁니다.

추출 비율에 대해 알게 되었다면 그라인드 세팅으로 눈을 돌려 봅시다. 분쇄도는 체계적으로 조작하기 쉽고, 조작 범위를 넓게 할 수도 아주 미세하게 할 수도 있습니다. 원하는 추출 비율을 찾았다면 그것을 출발점으로 삼고, 분쇄도를 조절해서 샷의 맛을 찾아가세요.

보통 18g 커피로 27~30초 동안 36g 에스프레소 추출을 선호하기 때문에 그것을 기준으로 샷이 36g에 너무 빨리 혹은 너무 늦게 도달했을 때는 분쇄도를 조정해야 한다.

샷이 너무 빨리 추출된다면 분쇄도를 더 가늘게 하고, 추출 시간이 너무 길어지면 분쇄도를 더 굵게 조정하세요. 그라인더 마다 차이가 있기 때문에 내 머신에 대한 감을 잡기까지는 시간이 좀 걸릴 수 있습니다. 미세 조정도 큰 차이로 이어질 수 있습니다.

분쇄도 조절을 끝냈다면, 반드시 남아 있을 수 있는 원두를 갈아 없앤 후에 샷을 내리세요.

 

편안하게 즐기기

이게 다 즐거워지자고 하는 일이라는 것을 잊으면 안됩니다. 좌절하고 있는 자신의 모습을 보게 된다면 한 발짝 물러서서 잠깐 머리를 식히세요. 맛있는 커피를 내리기 위해서는 기술이 필요합니다. 우연히 되는 것이 아닙니다. 변수를 적절히 조절하는 방법을 익힌다면 추출 세팅 과정이 훨씬 쉽고 즐거워질 것입니다. 모든 일이 다 그렇듯, 시간과 연습 그리고 인내심이 필요합니다. \n가정에서의 에스프레소 세팅에 대한 질문이 있다면 망설이지 이메일 또는 트위터로 연락주세요.@lamarzoccohome.

 

포스팅에 사용된 장비: 저울, 탬퍼, 타월

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