Four principles to be followed by Espresso

(1) the quantity of coffee beans must be standard, generally 14-16 grams per cup, using good quality deep-roasted coffee beans.

(2) the grinding powder should be of appropriate particle size, not too coarse or too fine. Coffee bean grinding is too coarse or too fine to make thick and delicious espresso, when the coffee powder is too coarse, the coffee gap in the filter bowl is too big, the resistance to water is not enough, the coffee flow rate is too fast, it is easy to cause insufficient extraction, and the coffee is tasteless; coffee powder grinding too fine resistance to water, hot water staying in the filter bowl for too long, the flow rate is too slow, easy to cause excessive extraction, coffee is too bitter. The thickness of coffee powder can be determined by the flow rate. In principle, the extraction time of 1 ounce (1 ounce = 18.3495 grams) espresso can be controlled at 20-30 seconds, and the thickness of coffee powder should not be too different in terms of flow. If an ounce of coffee is extracted in less than 15 seconds, it means that the coffee powder is too thick and is a cup of coffee that is underextracted; if the coffee drips from the filter bowl one ounce or more, it takes more than half a minute, it means that the coffee powder is too fine and easy to extract too much; baristas should always pay attention to the flow rate of coffee and adjust the bean grinder to control the correct flow rate and extraction. Remind you: the coffee powder in the bean grinder should not be kept for more than half an hour, otherwise it is easy to be oxidized by damp workers and lose all its flavor.

(3) the amount of water and temperature of the coffee machine must be set.

(4) baristas' craftsmanship: this is the most important technology. if baristas do not understand coffee, professional knowledge and technology are not enough, even the best coffee beans, bean grinders and coffee machines are useless, so baristas have to be motivated and enthusiastic about coffee. in order to ensure the quality of each drink.