The utensils and characteristics of Italian Coffee-- A little knowledge about Italian concentrated Espresoo

Espresso (Espresso) is the fastest way to extract coffee, and the equipment is the most expensive, ranging from more than 10,000 to hundreds of thousands, which is tantamount to parking a car on the table.

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In hot water of about 90 degrees Celsius, about 9 atmospheric pressure (bar) is made of compacted coffee pressed powder, usually only 30 milliliters in weight, with a floating reddish-brown foam oil (Crema), which has the characteristics of fast brewing and high concentration, and needs to be cooked by a special machine.

When coffee powder comes into contact with 90C hot water, it releases carbon dioxide, as well as essential substances such as oils and spices in coffee powder. Because carbon dioxide has its own gas pressure, water also has its surface tension, and high-pressure water at nine atmospheric pressures happens to have a gas pressure equal to carbon dioxide, so it allows water to enclose carbon dioxide, the essence of coffee beans, to form Crema.

Italian coffee utensils

Italian coffee machine: it is recommended to buy at least 10,000 yuan from a large factory, and the quality is guaranteed.

Bean grinder: the choice of blade type is very important. The bean grinder is even more important than the coffee machine itself, affecting the quality of the ground coffee powder.

Foam steel cup: it is necessary to draw flowers with milk foam. It is recommended to choose twice the capacity of the coffee cup.

Thermometer, measuring cup, timer: due to the extremely fast extraction speed, a slight data difference will have a great impact on the flavor.

Characteristics of Italian coffee

The extraction speed is extremely fast: the average speed of a cup of coffee is 30 seconds, the steps are simple, making a set of SOP is easy to learn, and it has become the preferred brewing method for almost all chain coffee chains.

Variety: direct consumption of espresso is common in Italy (according to statistics, Italians drink an average of seven different forms of coffee a day). In Taiwan, espresso is mostly made into fancy coffee such as latte, macchiato, cappuccino and so on.

Expensive equipment: Italian coffee eats more equipment than skill. Unlike hand-brewed coffee, coffee machines with poor boilers and poor pumps are difficult to brew a good cup of Espresso.

Unable to show the characteristics of coffee beans: Italian coffee emphasizes rapid extraction, so it destroys the original uniqueness of coffee to some extent. Most stores will choose their own way to make comprehensive coffee beans, in order to show the characteristics of their own espresso.