Comprehensive analysis of espresso, pure practical information and no nonsense

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What is espresso?

Use an Italian coffee machine to make

Use blended coffee beans

High pressure extraction of espresso

Three typical manifestations of espresso.

Tips: traditional espresso is made from a mixture of several coffee beans. With the popularity of boutique coffee, many coffee shops are now offering SOE (Single Origin espresso) espresso, that is, individual coffee is used to make concentrated coffee.

Comprehensive analysis of espresso, no nonsense and all practical information

The soul of espresso "espresso"

Use 7g coffee powder

92 degrees hot water

20-30 seconds

At 9 atmospheric pressure

Espresso liquid extracted from 1oz

As you can see in the picture above, the thick layer of cream floating on the surface of coffee is the by-product of espresso-Crema. Freshly roasted coffee beans are rich in carbon dioxide. When making coffee, due to poor pressure, carbon dioxide expands and becomes the so-called "grease / crema", which is actually bubbles.

The composition of the espresso family

Black coffee series

[Espresso] single concentrate uses 7g coffee powder to extract 1oz (about 28.35ml) espresso in about 25 seconds; double concentrate uses 14g coffee powder and 2oz espresso in about 25 seconds.

[Ristretto] ristretto means limit, so ristretto is actually espresso that limits the flow rate, which means that the flow rate of ristretto will be slower. The same time as espresso extraction, but only 18g of espresso, so ristretto will be very strong.

[Lungo] 'Lungo'' means "long" in Italian, so this black coffee is extracted for a long time and finally extracted with a liquid equivalent to 5 times the amount of powder. its concentration will be relatively low, close to that of American coffee.

[Americano] when American soldiers fought in Europe during World War II, they could not get used to espresso and had to mix it with water. Today's americano, which is equivalent to the concentration of coffee made by American trickling filters / handbrews, is commonly used by Americans. So American coffee is espresso with water in the espresso series, while drip coffee and hand coffee can be called American coffee.

Milk coffee series

[Macchiato] macchiato = espresso + milk foam.

Macchiato in Italian means "mark, stain". The classic way is to add a little bit of milk foam to espresso, which can be regarded as milk to brand the coffee. Starbucks caramel macchiato should actually be called latte macchiato, which adds milk to the foam.

[Con Panna] Campbell blue = espresso + light cream

Campbell blue is whipped cream on top of espresso. Imagine that cream is imported with coffee. Isn't it special?

The next three kinds of coffee are all composed of espresso + milk + milk foam.

[Cappuccino] Orthodox cappuccino practice is an espresso, plus steamed milk, the thickness of the foam will be about 2cm, accounting for about 30% of a cup of coffee.

Comprehensive analysis of espresso, no nonsense and all practical information

[Flat White] Starbucks is popular with Fragrance White, whose milk is thinner than lattes and cabs, and then added to espresso, demanding the quality of concentrate and the quality of foam.

Comprehensive analysis of espresso, no nonsense and all practical information

[Caffe Latte] Caff è Latte requires a small cup of Espresso and a cup of milk (150m / ml / 200ml). Lattes contain more milk and less coffee, which is very different from cappuccino.

Comprehensive analysis of espresso, no nonsense and all practical information

[Piccolo] Piccolo lattes restretto+ a small amount of milk because many people don't like to drink large amounts of milk, so there is a scaled-down version of the latte, but the overall concentration is higher than the latte.