The modernity and tradition of Italian coffee: espresso,ristretto,single or doppio?

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Drink more coffee with milk, and you will gradually become curious about its "coffee base". Standard espresso, each cup is made with a single shot of espresso.

"Why did you take out the double routed portafilter? Isn't this place full of praise?"

The person who asked was a coffee beginner. More recently, every time. During espresso, he would squat down with us to watch the coffee extract. "" sound, gear pump with? Pull the handle and accelerate. Four or five seconds later, the dark brown liquid would gradually increase and condense under the handle, dripping like freshly dissolved chocolate, and finally forming a young water column. The surface was covered with tiger patterns in two colors, sometimes fast and sometimes slow, swinging like a mouse tail. After about 25 seconds, the coffee that flows out gradually becomes diluted and the color changes from the initial brown to light yellow. The cup contained fresh espresso.

The first brother said,"This 30 ml cup of coffee is made in about 30 seconds with double basket coffee powder, just in time!" It's a standard single shot espresso."

The first coffee myth.

Some of the names that a coffee enthusiast used to make me run around, it's time to pass them on to this guy today. Is that espresso, ristretto, single shot or doppio? Think clearly before you answer."

For a second, two seconds, he fell into the same delusion I had. However, because he was familiar with the standards, he quickly realized where the trap was. Doppio means double in Italian. By definition, double coffee powder is extracted simultaneously with two cups of 30 ml each, i.e. a total of 60 ml coffee, using a double spouted portafilter. This is a double ristretto."

Different hands taste different heaven and earth

The same 30 ml of coffee, with different handles, not only the name is different, taste, but also the difference between heaven and earth. The reason for this was something he would find out one day. He should still be reliving the shock of being inspired to realize a new realm.

"The bottom of the handle is opened to ensure the quality of each brew. The liquid texture just seen can only appear when the powder amount, coarse and fine, filling pressure and so on are consistent. The criteria you have learned are purely time and capacity indicators. Italians drink coffee with espresso as authentic. Ristretto means "short" and a "short" cup of coffee means that the extraction time is reduced to about 15 to 20 seconds. The European and American industries have abandoned this method and instead use the ratio of flour to water as an indicator. While traditional espresso uses 18 grams of ground coffee to 32.7 grams of water, modern espresso uses only 27.7 grams of water. Ristretto uses even less water, 24 grams."

I decided to go further: "If coffee powder is completely soluble in water like powdered milk, the ratio of powder to water is absolutely logical. But coffee is 70% solid, and at pressures up to 150 pounds, water flow, gas release and other factors can complicate the extraction environment. The key to flavor extraction lies in the fineness of the powder. Think about the taste of first smoke and first soup."

Everyone present was immersed in a five mile fog.