Espresso
Latest articles, industry insights and brewing guides
Popularization of coffee knowledge | the secret of espresso in Italy
The original meaning of the word Espresso (espresso) is not what we usually call quick-made coffee. In Latin, Espresso means coffee made especially for you. If you regard every process of making espresso as a personal artistic creation, then the skills and knowledge of making espresso will become easier to understand.
Frequently Asked Questions about espresso coffee
A. The choice of raw beans TX know something about coffee, the current common coffee beans can be simply divided into three categories: Robusta, commercial Arabica, boutique coffee. The choice of espresso beans, according to the quality of the producer's grasp, will also face the choice of these three types of coffee beans. From a cost point of view, the price from high to low naturally is fine coffee, commercial Arabica
The common sense of espresso that many people don't know.
1. When making ESPRESSO coffee, the most flavor will be extracted when the water temperature of 90.5 ℃ (195F) passes through the coffee powder. (the pressure of the water in the coffee machine must have 130PSI, that is, the pressure of 9 atmospheric pressure, in order to effectively and quickly extract the best taste of coffee. 2. When the water temperature is lower than 88.8 ℃, the coffee will have obvious sour taste, and the color is slightly lighter than the normal coffee.
How do I correctly identify the key points of espresso?
Espresso was born in 1946, further improved by Gaggia piston pressure system using spring pressure instead of manual pressure, so that brewed coffee floating a layer of golden coffee Crema crema, this is crema crema in the history of coffee for the first time, and this year as the official birth year of Espresso. In 1948, Gaggia officially founded the coffee machine.
The mysteries of Italian espresso
The original meaning of the word Espresso (espresso) is not what we usually call quick-made coffee. In Latin, Espresso means coffee made especially for you. If you regard every process of making espresso as a personal artistic creation, then the skills and knowledge of making espresso will become easier to understand.
Coffee knowledge Popularization-- Italian espresso
To achieve a cup of espresso (espresso), the most important factor is stable pressure and stable temperature. Sometimes those who encounter half a bottle of water will say that this term is out of date, and now the best semi-automatic coffee machine is variable pressure. In fact, since 2004, the real variable pressure coffee machine has been born, gradually spread all over the world, and began to enter in recent years.
Coffee knowledge | how to correctly identify the main points of espresso
Espresso was born in 1946, Gaggia further improved the piston pressure system to use spring pressure instead of manual pressing, so that brewed coffee floating a layer of golden coffee oil Crema Krima, this is the first time in coffee history, and this year is the official birth year of Espresso. In 1948, Gaggia officially launched the coffee machine.
Introduction to the blending method of espresso there are several steps in the practice of espresso
[two personal opinions on making formula beans] first, selling coffee beans with the same taste all the year round is the goal of the baker.After all, some customers want to drink the flavor they like all year round, but unfortunately, coffee is a kind of crop. the harvest varies from season to season, so how to adjust the type and proportion of the formula is a way to make fresh and stable coffee.
Italian double-headed coffee machine Italian coffee beans espresso introduction there are several kinds of Italian coffee
Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness. Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee
Coffee information introduction to the types of espresso
Brewer / half latte (Cafe Breve). Much like a latte, the difference is that it is not milk, but a mixture of half-milk and half-cream, sometimes with a little foam. Cappuccino (Cappuccino). The traditional cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 foamed milk. Cappuccinos are divided into dry and wet ones. Dry card
Smeralda Manor Panama Espresso
Geisha beans were discovered in 1931 in Ethiopia's rosewood forests and sent to coffee research institutes in Kenya. In the long years, it is like a veiled aristocrat silent dormant, wandering with Tanzania, Costa Rica, to Panama, and waited for almost half a century before a blockbuster, a long time has not worn away
Professional coffee shop ordering method and professional coffee service Italian espresso with beans
1. Do not order take-out espresso first of all, the paper cups are usually very large, which will make espresso or macchiato cool quickly, and the coffee will have a strong paper flavor. Baristas at Intelligentsia Cafe encourage people to drink espresso from ceramic cups and remind guests not to use paper cups. It's best not to let the barista think
Analysis of Italian espresso oil Crema blended with coffee beans with rich Brazilian flavor
"Italian concentrate" is a multiphase drink that can be made with roasted and ground coffee powder and water. The concentrated surface is covered with a layer of foam made of tiny bubbles and has a special imprint like a stripe on a tiger's tail. At the bottom of the foam are particles with tiny emulsified oil droplets that dissolve sugars, acids, proteins, caffeine, and suspension.
Understand espresso and control crema espresso coffee bean espresso machine
One rebuttal to not using Robusta in condensed combinations is that Robusta can bring better crema to concentrate. This is true, because Robusta contains less oil than Arabica. On average, Robusta contains only half as much flavor and aromatic oil as Arabica, which means less oil can be extracted.
Four standards for judging the quality of milk bubbles: coffee bean espresso
Standard one: milk foam should be delicate, for example: be delicate (what is delicate? No one can explain it in precise words), like velvet (what is velvet? As a national protected animal, how many people dare to hit a swan and touch its velvet? Be slippery (milk is the most slippery, just like this guy is lazy and has nothing left in your mouth.)
Suggestions on the Marketing and Operation of Cafe Cafe espresso mixed with beans
1. Free is better than discount, even if your coffee is delicious, it is very difficult to cultivate a fixed consumer group. So why not find some other way to keep the guests who visit the cafe every day? Free coffee is probably the best idea. Why not discount coffee? First, discounts can not arouse the enthusiasm of customers. Second, a discount meeting.
Black-and-white photos made of coffee recommended by espresso Cafe
Pacamara E5 to E6, walk along sukhumvit Street for about 500m, on the second floor of RainHill (Yushan) Mall. The shop is very small and there are not many places, but there are a lot of guests going in and out for coffee, there are a lot of beans on the shelves, and there are a lot of black-and-white photos about coffee making. LOGO is a naughty Pegasus, very good! Tried his Cold brew (cold)
Hello Strangers Cafe espresso and desserts are mainly small and exquisite coffee shops in Thailand.
Hello Strangers Cafe is just a few steps away from SoraCity. The bar is located in the middle of the shop near the wall, but the location is small, but the excellent floor-to-ceiling glass street view is left to the customers. there is a small table outside the garden, mainly Italian coffee and desserts. I don't seem to like hand-made items. Cabo did a good job, and the clerk also brought some.
The blending method of espresso introduces which coffee beans can be used to make espresso
Before blending any coffee, you should first understand the taste characteristics of all kinds of coffee, and at least make it clear in your heart that the taste of the kind of coffee you want to mix can not be achieved by any single coffee. It would be a pity if the blended coffee doesn't taste better than one or more of them, and it would be better not to mix it. It is not necessary to mix coffee in general.
Make perfect Italian espresso, espresso coffee machine oil extraction commercial coffee
The process of making espresso in Italy is much simpler today than it used to be. Baristas can improve the quality of coffee with the help of thermostatic bean grinders, electronic scales, laser scatterers and other tools. We all know that the production of espresso in Italy is a rigorous science, but how many people can guarantee that the quality of coffee made every time is constant? I don't think the key lies in the tools you use.