How to make coffee? How to make coffee?

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Espresso Espresso originated in Italy, which means "very fast" in Italian. It pulls out the coffee liquid instantly through the pressure of steam. Because this method can last the coffee oil for a long time, the taste is mellow and rich, and the sour taste is balanced with the bitter taste, so it is called the work of art in coffee. In addition, espresso is often used as the basis for other types of coffee, such as latte, cappuccino, macchiato and mocha, all based on espresso.

The criteria for judging good coffee

When it comes to espresso in Taiwan, the brand "illy" must not be mentioned. Gao Xinyi, manager of espressamente illy Immando boutique coffee, located in Taipei 101st building, said that a good espresso can be seen from the appearance and color of crema. First of all, it is best for crema to have a sense of mirror oil (another saying is tiger spot, but if the amount of coffee powder is too small and excessive extraction will produce white spots), and its thickness should be between 3mm, the extraction amount of a cup of coffee should be set according to the capacity of the cup, with 25~35ml as the best range, and it is best to drink it within two mouthfuls to keep the flavor fresh. Italians usually come into the coffee shop early in the morning to have a cup of espresso and drink it at the scene. You don't even need time to sit down.

▲ "illy" is known as Italy's national treasure Italian coffee, which can sell 3 million cups of coffee in Italy every day.

Gao Xinyi also mentioned that many people ignore the importance of coffee cups, but when you cook a perfect espresso, the shape of the coffee cups is also important, which will affect the taste and heat preservation effect.

Coffee cups are also important.

In a small Italian cup, the specially designed round handle is easy to identify. She explains that the main reason for the design is that the Italian only use the index finger and thumb to hold the handle of the coffee cup gracefully, making the coffee situation become leisurely.

The design of the solid thickness of the coffee cup edge is also very different from that of the general coffee cup, just so that the lips can drink every mouthful of strong coffee, while the opening size of the coffee cup is just enough to cover the nose when drinking coffee. full aroma of coffee between nose and wing.

Fancy coffee such as ▲ cappuccino is derived from espresso. A good espresso can be seen from the color of the crema above and should have a mirror-like oily feel without white spots.

4m espresso

To make a good espresso, Italians sum up four important elements, which are also called the four M of espresso by coffee lovers:

Mano

The coffee bar master, that is, the skill of the modulator, is of course the most important link. The modulator must understand coffee and constantly study it in order to make coffee brewing an art.

Macinazione

When the coffee beans are ground and the coffee powder is too fine, the coffee will become more bitter because the hot water is left in the filter for too long. On the contrary, if the coffee powder is too thick, it will make the hot water flow too fast, and the coffee will taste lighter.

Miscela

The formula of coffee beans, espresso is made from a mixture of different proportions of coffee beans. Italians think that only in this way can coffee with unique flavor be conditioned. As for the formula and proportion, it depends on the modulator's own ability and hobby.

Macchina

Espresso machine can be divided into commercial coffee machine and household coffee machine. The main difference is the mechanism of steam pressure and the control design of brewing time, which can be divided into semi-automatic and fully automatic.

How to make espresso

1. Warm cup

First of all, before all the actions begin, you must first warm the cup in the warm cup area of the coffee machine to avoid the hot drink coming into contact with the cold cup will affect the taste. If the household coffee machine does not have a warm cup area, you can also use hot water to scald the coffee cup instead. Be sure to wipe dry to avoid excess moisture affecting the taste.

two。 Clean the handle

After taking off the handle, first dry the residual coffee powder after the previous use or the water after cleaning, so as to avoid soaking the coffee powder with the residual moisture on the hand extraction head and affecting the taste, such as the coffee powder at the edge of the handle flows into the cup, it will cause more dregs at the bottom of the coffee.

3. Packed coffee

Coffee powder should be evenly poured and pressed, this step requires uniform density and compactness, otherwise insufficient extraction will be caused when the flow rate of hot water is too slow, which will lead to sour taste of coffee, and excessive extraction will be caused if the flow rate is too fast.

4. Installation handle

After filling and smoothing the coffee powder, be sure to install the handle and press the button immediately, because the head is generally about a hundred degrees, the heat of contact with the coffee powder on the glove has already begun to change, which will lead to the smell of the coffee.

Tips:

The choice of coffee powder varies from brand to brand. Take "illy" as an example, the coffee powder sold in the store includes follicular coffee powder and coffee powder, which can be brewed by American coffee pots in ordinary families, while coffee powder that is not specifically specified is for Italian coffee machines.