Espresso
Latest articles, industry insights and brewing guides
A fancy way to drink espresso! How do Cuban coffee, Campo Baolan, and Roman espresso are made respectively?
Under the high-pressure extraction of the Italian coffee machine, all the essence in the powder cake is condensed into a small and exquisite cup of coffee, which is the basis of all espresso coffee-"espresso". When the espresso machine was invented, espresso began to become popular around the world. But at that time, the economy was not
How to make Starbucks Ice Shock Espresso? Introduction to the practice of fancy iced coffee
Every summer, fancy iced coffee becomes a must-have topic. While surfing on Qianjie, I found that there is a fancy iced coffee with a high value that often appears on the replica list of friends. It is called "Ice Shock Concentrate" and comes from the familiar coffee brand Starbucks. Unlike previous fancy iced coffees, Starbucks ice
How to make traditional Roman espresso? What are the parameter ratios for the sharing teaching of lemon coffee making?
Lemon is a fruit with a fragrant fragrance but extremely sour taste. There is also a description of lemon in the flavor of coffee! When we drink a bright, rising acid with a fresh aroma in a cup of single-piece coffee, then we will describe this flavor as "lemon." But this flavor only
How to find out by observation whether the extraction status of espresso coffee is correct? What should I pay attention to before extracting in an espresso machine?
Adjusting espresso is a skill that every barista needs to learn to master. Because once you are not proficient, it will be painful when it rains. Although espresso coffee needs to be tasted to determine whether there is a taste problem, many times, we can discover it directly through observation.
If the target liquid weight cannot be extracted through concentration, can I press the extraction button again? Is secondary extracted espresso good?
When we extract espresso, we always extract the target liquid volume in one go. But sometimes, we may end the extraction of espresso early due to a moment of negligence or accidental touch. Although this can be called Ristrado, as Qian Jie said, other than Ao Bai,
Be sure to pay attention to these details when making espresso! Why does the espresso machine need to drain water? How to clean the coffee machine?
Qianjie has shared many small details that need to be paid attention to when making espresso, but previous sharing mainly focused on aspects that have a greater impact on espresso extraction, such as parameters, cloth powder, etc. What Qianjie wants to share today are some small details that are very easy to ignore in terms of operation. Although compared to the first two,
What details should I pay attention to when extracting SOE from an espresso machine? How to extract a delicious cup of medium and light baked concentrate?
When you drink too much traditional deep-roasted espresso, you will inevitably want to change your flavor. As a result, most people will replace the deep-roasted blend in the bean warehouse with SOE coffee beans with distinctive flavor, so as to make sour coffee with distinctive flavor. These beans tend to be lightly baked. If we use ginseng extracted from deep-baked beans,
What is Lungo? What is the difference between it and Long Black, Ristretto, and espresso?
Since "Lungo" often appears together with "Long Black", it always causes some misunderstandings! For example, as I saw when surfing on Qianjie recently: "The difference between Lungo and American is the order in which espresso and water are added."
How to reduce the channel effect of espresso extraction? What is the difference between pressing powder and cloth powder?
Making espresso coffee is a very healing process. Whether it is the smooth flour after the powder is applied or the golden oil that slowly flows out during extraction, it can make us feel comfortable. Qianjie believes that after the concentration and extraction are completed, the moment when the handle is used to pull out the complete powder cake is the most comfortable ~ just need a gentle "pop"
Why shake the coffee after making it? Is it the same reason to wake up wine? Why can't you shake espresso?
"In order to allow the wine to release more aroma and make it easier to enter, people will shake it to make the wine come into contact with the air to change it. There is a professional term for this step called" hangover." So, does coffee also need to be 'wake'? "A guest friend said as he looked at shaking coffee on the front street. I believe that everyone is on the day
This is how sparkling ice American giant delicious! What is the best ratio of sparkling water to espresso?
In the 21st century, carbonated drinks are still one of the most popular drinks in the world. Carbonated drinks refer to the drinks containing carbon dioxide bubbles, such as sparkling wine, soda, coke Sprite and other drinks are carbonated drinks! The reason why carbonated drinks are so popular is that they are created by bubbles in their bodies.
What can be changed by adding filter paper to espresso extraction? How to reduce the drop of fine powder? The secret of American coffee tastes better!
The insoluble substance in espresso oil-fine powder (one of the components). It can provide extremely high alcohol thickness for concentration, but at the same time, it will also contribute to its own bitterness. Because of this, it has successfully obtained a number of "black fans"! Because its existence affects the taste and cleanliness of coffee, so
Coffee metaphysics? I heard that it would be better to extract tiger stripes from espresso? What is Crema?
Recently, when Qianjie was diligently touching the fish, I saw such a comment on the Internet: "espresso with tiger markings will taste better than ordinary concentrate!" And the number of people in favor of it is very large, as if this kind of concentration would really taste better? Well, let's come to Qianjie today to share, after condensing it has tiger spots, whether or not
Can a hand-pressed coffee machine extract espresso without electricity? What's the difference between a hand press and an Italian coffee maker?
During the Spring Festival, Qianjie did a thorough cleaning of the stores! As a result, a dusty hand-pressed coffee machine was found in a corner full of sundries. So, today's Qianjie to test whether the hand-pressed coffee machine can extract espresso as delicious as the espresso machine. In fact, as early as 1947, rice
Introduction to Coffee extraction: what are the detailed requirements for making espresso?
Espresso, the "soul" of the espresso system, can be extracted in only 20 or 30 seconds, but before pressing the brewing switch to officially start the extraction, once some small details of the operation are not in place, it may cause your coffee to taste bad. Let Qianjie take an inventory for everyone today.
Unpopular espresso knowledge sharing: the difference between Cortado and Piccolo Coffee
Steamed milk, the most common matching role in fancy coffee. There is a very mouthful espresso that can be done by mixing milk into espresso in proportion. It is Cortado. It is very rare in domestic cafes, but it is popular in Spain, Portugal,
Introduction to small cups of espresso: Campbell blue, macchiato, piccolo coffee
Coffee, as one of the three major drinks in the world, has developed a unique system after a long period of precipitation, in which there are many small cups of coffee that are fascinating just by hearing the name, which can be finished by ordinary people in two or three mouthfuls. Focus on a high efficiency to enjoy the fun of coffee drinks. I will take an inventory with you in the front street today.
Does the stagnant water after the powder bowl extraction of espresso has anything to do with the powder bowl and water distribution network? How to adjust the extraction parameters?
Friends with toy machines, has this also happened: after cooking, take off the handle and find that the whole pressed powder is wet, there is still a lot of stagnant water on the surface, and the pressed powder knocked out is not shaped like a mud lump. Under normal circumstances, after the extraction of concentrated coffee pressed powder should be relatively dry state, knocked out of the powder
Why is the extraction pressure of espresso 9bar? What does it have to do with the extraction parameters and how to adjust it?
Qianjie Coffee often says that as long as we understand the relationship between espresso extraction parameters, a good espresso is readily available (exaggerated), and these extraction parameters are grinding degree, powder content, powder-to-liquid ratio, and extraction time. But you know what, there is another parameter that is actually quite important.
Why does the extracted espresso have grounds? What went wrong with espresso making?
Recently, the temperature has plummeted, and customers who come to the store for coffee have chosen to drink hot ones. A guest, after tasting his hot American, recalled encountering tiny particles at the bottom of his cup and asked the street,"Are those coffee grounds at the bottom? How come I never see ice when I drink ice?