The standard practice of espresso what is authentic espresso

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Italian engineers invented the steam espresso machine at the beginning of the 20th century.

After several evolution, espresso has become an almost unshakable position in today's coffee industry.

From Espresso to Ristretto, from Cappuccino to Mochaccino

And the misunderstood Macchiato....

Let the editor talk about it. Around the mid-1990s, a group of pioneers of Italian cafes appeared in Taiwan, familiar with nothing more than Alomar Prooule and later La Crema CIA, a group of Italian cafes with a clear distinction from many Japanese-style cafes at that time. Although self-baked beans were not popular in Taiwan at that time, they had a rich taste and The fragrance really brings another choice to the Taiwanese who are accustomed to Japanese-style coffee, coupled with the smooth and easy entrance after blending with fresh milk, which has significantly reduced the consumption group of coffee to young people. In the past 20 years, there are a lot of secrets and memories of the change of dynasty, as well as the integrated Starbucks..., but fortunately, there are a lot of front and back waves for Taiwan's coffee industry. It is gratifying to congratulate Taiwan on its efforts to achieve excellent results in international competitions in recent years. Italian coffee mainly uses high pressure to extract coffee liquid for a short time. There are many articles on the Internet and on the Internet that say that "using high temperature and high pressure" is a big fallacy. as mentioned in the previous chapters, the extraction of coffee is about 85: 92.

If you are too high, you will easily have a bitter taste.

This doesn't change because of high pressure.

That's why the earliest invention of steam espresso was improved.

(because the water is converted into steam and the coffee is heated to 100 degrees, the coffee is bitter and grease-free.)

"High pressure" actually means to shorten the time for water to pass through coffee powder.

From coffee classroom 4-grinding and brewing conditions

We have already mentioned the relationship between the brewing time and the thickness of coffee powder.

But under high pressure,

If the pure fine coffee powder is passed by high-pressure and high-speed water

It is conceivable that the coffee powder will be washed into a mess.

In order to control this part,

There is also a "filling and pressing" action in the extraction process of espresso.

1. Fill the ground coffee powder into the "filter" (mostly metal porous filters with diameters 58mm or 52mm)

two。 Scrape the coffee powder in the "filter" flat

3. Use the "filler" to exert certain pressure to press the coffee powder into pressed powder.

4. Put "filter" into "handle"

The old duck puts the filter directly in the handle. So.)

5. Turn the "handle" to the "boiling head" and fix it.

6. Turn on the switch to allow hot water to rush through pressed powder under high pressure.

7. The coffee flows out of the diversion port under the handle and into the coffee cup.

This is the whole process of making espresso.

It seems very simple.

So the advantages will be magnified and the disadvantages will be amplified.

The difference will also be magnified.

In terms of the thickness of coffee powder

In the world of Italian coffee, the grinding scale can no longer be quantified by the integers of 1, 2, 3.

The turntable of a bean grinder specializing in grinding espresso does not have a grid.

It's like digital and analogy.

If the turntable is digital, the bean grinder of Italian coffee is like an analogy.

Maybe a little bit will be different.

It is also worth mentioning that

Whether fresh beans are ground or freshly ground

Can be easily judged by the state of the espresso.

So whether the coffee is fresh or not is very important.

In the process of filling and pressing

The originally loose coffee powder will be compacted and tight.

It also means that the gap between the powder and the powder will narrow, and the flow channel of the water will become smaller.

The fact that water is not easy to pass means that its pressure can be maintained.

But the same channel size, the same flow rate.

It could be "very fine powder + light filling".

It could also be "fine powder + re-filling".

Although the external flow rate is the same, the degree of extraction is very different.

Therefore, when adjusting the taste, the scale and the pressure channel must be considered at the same time!

Generally speaking, the pressure of the coffee machine is about 8~9bar.

Coffee can be extracted as long as pressed powder is not compacted enough to resist the pressure of 8~9bar.

In other words, it is possible that the coffee will not flow out.

As long as the powder is fine enough to fill and press hard enough, it is mostly possible.

Be very careful at this time!

If espresso doesn't flow out or drips slowly,

Be careful to squeeze your hand open under pressure, you may get scalded or drop the handle.

Please pay special attention!

In addition,

When filling and pressing, we should pay special attention to whether the surface of pressed powder is smooth or skewed.

Because high-pressure water will flow to places where it is easy to vent pressure.

So if the surface of pressed powder is not filled and pressed to a flat surface,

It is easy to cause water not to flow evenly across the whole pressed powder.

And extract the coffee which is uneven, astringent and watery.

When general espresso is extracted

About 1oz, that is, about 28~30c.c.

Its flow rate is slow and fine.

Its color is brown with red, called ochre red.

Some are sticky because they are rich in coffee fat (crema).

If you put it in a glass, you can see that espresso will be delaminated quickly.

The bottom layer is dark brown coffee liquid and the top layer is coffee oil with fine bubbles (crema)

Crema will dissipate over time.

The bubble disappears and the oil blends into the coffee liquid.

Generally speaking, we call the time when crema is not dissipated as the best time to drink.

(but it's not so sure.)

To quantify, you can use an ounce cup or a small electronic scale

Now most household coffee machines should be able to set the flow.

If not,

It depends on measuring every time or by feeling.

Another way to decide to stop extraction

It is based on experience or color.

Usually in the process of extraction

The color of crema will be lighter and lighter.

From red ochre at first to yellowish brown later

If you turn to a white ivory color, you should stop as soon as possible.

You can even have a cup.

There is a situation where the flow rate is normal and beautiful at first.

But suddenly the color changes quickly in the middle, and even flows like a faucet.

Then it is possible that there is a water hole around the pressed powder.

Causes a large amount of water to pass through the water hole to form uneven extraction.

You'd better stop at a time like this as soon as possible.

If you have already extracted half a cup, you can at least drink some.

Otherwise, you will only drink water and over-extracted coffee water.

The water hole may be caused by uneven filling.

It is also possible that there is a gap between the pressed powder and the filter due to knocking or other factors after the filling is completed.

As soon as the high-pressure water comes, it will flow to the big gap.

This is the most important thing to pay attention to when doing filling and pressing.

The pressed powder knocked out is very important. You can observe whether the extraction is uniform or not.

A model was proposed by the Italian coffee masterpiece a few years ago.

Is to separate the filter from the handle, fill it with powder, and then put it back into the handle.

The reason is nothing more than

1. Easy to fill and press

two。 Handle and filter temperature

3. Cleaning is not easy

However, in fact, these points can be seen by everyone.

And the temperature is not reasonable.

So use whatever method you like.

Espresso also has its own way to drink.

Because of the small amount of espresso, the temperature is easily affected by the environment and the temperature is cooled rapidly.

In addition to the change in temperature,

At the same time, it will accelerate the dissipation of crema bubbles and lead to a difference in taste.

To avoid this, the espresso cups used by most stores are thick and preheated.

In fact, as long as you master the point of "quick drink", there is no problem of cup selection (of course, preheating is still necessary)

In Italy

It's all done now, and when it's done, people will kill it at the bar.

That's for sure

You can drink it in one mouthful or several mouthfuls.

Just emphasize mastering time ~

(riddle: so friends who like coffee to take pictures for a long time don't spend too much time patting without drinking.

It is very important to clean the Italian coffee after brewing!

After removing the handle and bending down to look inside the cooking head, you can find that there are a lot of residual powder attached to it.

At this time, you can press the cooking button again.

The current will take away some of the residual powder.

After the water stops, wipe the inside of the head with a clean and moist dishcloth (please do not wipe the table at the same time)

Such a step can remove 70% of the residual powder.

Those stuck in the grooves need to be cleaned with a special small brush

Usually make coffee at home and clean it thoroughly before turning off the phone.

You don't need to cook a cup, just clear it once.

Finally, after turning off the power,

Remember to release all the steam from the coffee machine to relieve pressure.

In this way, it's done.