Espresso
Latest articles, industry insights and brewing guides
Espresso | three factors determine how to adjust the speed at which you produce espresso.
1. Powder quantity refers to the amount of dry coffee powder poured into a filter bowl. Ideally, an electronic scale with an accuracy of 0.1g is used to measure the amount of powder. The filter bowl of the handle usually has a capacity limit; if not marked, the amount of powder should not exceed the edge of the filter bowl. Once the amount of powder is determined, it should be taken as the standard to remain stable. For example, the amount of powder in my coffee machine is 20g, so every time I
When making espresso, do you have the trouble of being stuck to the powder hammer and powder dispenser by the residual powder?
The coffee powder is inherently slightly sticky, and we also use this to fix the coffee powder, so that the coffee powder and the inner wall of the powder bowl are perfectly sealed. Unfortunately, this property of coffee powder also means that coffee powder will stick to powder hammers or other tools. In extreme cases, it can lead to small grooves when pressing powder, and it may even become more obvious each time. Only the table of the powder pressing tool
Is espresso rich in oil or bad? why do experts recommend drinking concentrated and de-greased coffee?
Fat is an integral part of espresso. The color of the oil is similar to that of caramel. it has a delicate texture and a light taste. It is a bubble formed by hot water releasing the oil from the coffee beans. Fat was first discovered in 1948, thanks to the pressure bar espresso machine invented by Achille Gaggia, a coffee shop owner in Milan. For a long time, the answer has been: yes, but
What is the TDS in coffee? how to measure the concentration of coffee? how much is espresso?
It's hard to taste coffee, but one thing people always taste is the strength of coffee. We can all agree that espresso is stronger and therefore more flavored than filtered coffee. But let's take a closer look at the power of coffee again! How do we measure strength? Just saying that something is strong is not scientific or accurate, we need to measure strength so that I
espresso coffee| To extract a good espresso, you need to pay attention to a few details.
Professional baristas and hobbyists alike love to complicate things. Complex multi-step brewing recipes and brewing equipment with certain unique features have become standard. Require novel features to be used on espresso machines or brewers without any necessary evidence. I believe we haven't even begun to grasp the basics of coffee yet. Of course, at the beginning optimization is finer
Espresso | often the extraction of a cup of unsatisfactory espresso ignores the knife head of the bean grinder
What is the cutter head of the bean grinder made of? The standard cutter head is made of quenched steel, which is hardened by rapidly cooling the outer surface of the cutter head. Rapid cooling causes the steel to form a specific crystal structure called martensite, making it harder and more fragile. This process results in the cutter head having a hardened shell and a softer core. This means that once the hardened shell is worn, the cutter head
Espresso | how much does the change of powder content affect the extraction of espresso?
What is the effect of the depth of the powder layer when you increase the dose to make more espresso? The amount of powder is one of the basic variables of any enrichment scheme, but it may also be the most often overlooked one. Most of us may adjust the size or output of grinding regularly, but always use the same dose. To be fair, there is usually a good reason to make the concentration and size of the drink
Espresso | when espresso encounters Philharmonic filter paper | extraction scheme of espresso
Have you ever tried to add Philharmonic filter paper to both the top and bottom of the coffee bed when making espresso? This kind of play is very interesting. A few days ago, Scott Rao used filter paper to make espresso with a concentration of more than 25 per cent on and off the coffee bed. What kind of game is he playing? If you follow a series of daily coffee tips posted by Scott Rao on Instagram, you will see
Espresso | what is the effect of changing the water temperature of the Italian machine on espresso
Decades of trial and error have shown that most people prefer to use 85-95C water to make espresso. For lighter roasted coffee, the temperature range is usually narrower than 90-95C. However, in this small range, there are still quite a lot of taste differences to be explored. The higher the temperature, the lighter the sweetness of the coffee and the stronger the acidity; the lower the temperature can reduce the scorching taste when roasting, otherwise the coffee will be more acidic.
What are the characteristics of manning coffee beans? what's the difference between manning coffee and espresso?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-Mantenin Coffee introduction Sumatra Mantenin GAYO coffee beans are planted at an altitude of 750-1500m, belonging to the rare Arabica coffee beans in Indonesia, it has a thick taste, high purity, rich and lively chocolate-like movement, lubrication.
What is the definition of espresso? is there a big difference between coffee mixed beans and single beans?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-individual, blending differences espresso (Espresso) or espresso, is a strong type of coffee by very hot but not boiling hot water, by high pressure grinding into a very fine coffee powder to brew coffee. From the quality above
Extraction parameters of espresso how Colombian coffee beans make espresso
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) espresso extraction guidelines it is best to use 7-20 days after baking extraction of espresso powder 20.5g coffee solution weight 40g extraction time 26 to 29 seconds temperature 93.5C END
General situation of washed Coffee Bean producing area in Colombia description of flavor and taste of espresso from single producing area of SOE
For more information on coffee beans, please follow Coffee Workshop (Wechat official account cafe_style) Colombia Pitalito, located in the foothills of Colombia's Andes Mountains and one of the largest coffee-producing areas in the country. This regional coffee is the product mix of five coffee producers in Pitalito and Acevedo, respectively.
Is Nicaraguan coffee beans suitable for espresso?
Professional coffee knowledge exchange for more information about coffee beans, please follow the coffee workshop (Wechat official account cafe_style) Nicaragua San Francisco, Washed San Francisco is named after the grandfather of its current boss Martin Gadea. The family grows other crops, but coffee is their main source of income. For the past few years, Martin has been
Coffee machine Who invented the coffee machine Who invented the espresso machine
In 1901, the owner of a manufacturing company invented the earliest version of the espresso machine, which included a boiler system that allowed water and steam to pass through the coffee into the cup. According to Ian Bersten's book Coffee Float, Tea Sink, there are records showing that in 19
The history of espresso the history of espresso
Professional coffee knowledge exchange more coffee bean information Please follow the history of espresso in the coffee workshop (Wechat official account cafe_style) for more than 1000 years, coffee has been an important part of our world history, and with its popularity around the world, its rituals have been accepted in different cultures. For generations, many countries have enjoyed unique varieties of coffee, but
Is the front street coffee espresso good? Qianjie Coffee Italian Coffee recipe and Flavor description
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie coffee espresso formula Qianjie coffee in use: wine, chocolate flavor after cup test, hand-made, Italian extract, this bean has a soft acidity, long-lasting, sweet, strong chocolate aroma, vanilla, cream,
Ratio of gouache in espresso to gouache in espresso
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) espresso similarly, technically speaking, espresso is a kind of granule. But it is also very different from drip coffee because of the pressure involved. It also creates a completely different extraction, much smaller and more flavored. Because of the types of coffee machines, such as
Espresso how to make a cup of espresso at home? what aspects do you need to make espresso?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Qianjie Coffee brief description of how to make a good espresso at home? How many points do you need to pay special attention to? Coffee beans: be sure to buy coffee from reliable specialty coffee suppliers, because they are the only ones who know how long the beans have been stored and how they are handled.
The relationship between the extraction amount of Espresso and the extraction time? What is the pre-wetting in Espresso extraction?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Front Street Coffee brief on pre-wetting (Pre-infusion, also known as pre-soaking): the behavior of infiltrating coffee powder inside the espresso machine before actually starting to extract coffee. Some coffee machines are achieved through pumps; the pump works for 1 / 2 seconds and stops for 1 / 2 seconds. And then start it again. Continue.