How do you make espresso? Why do espresso use deep-roasted beans?

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Espresso Coffee extraction detailed steps Italian concentration common sense

Tasting coffee starts from knowing coffee. The encounter with hand-brewed coffee more than 20 years ago put Shen Tingxian into the field of coffee, from tasting, hand-brewing to baking beans, and from laymen to the present. He is happy to meet friends with coffee and is good at sharing coffee with others. He said that drinking coffee is a pleasant drink, collecting the relaxation and aftertaste of tea brought by alcohol, and inviting you to indulge in coffee through Shen Tingxian's coffee column.

Many friends come into contact with coffee knowledge, often through articles on the Internet, although convenient and diverse, in fact, in the online world, everyone can put forward their views, there is no evaluation system, and it is easy to be full of specious ideas. in view of this, some people even emphasize their coffee and equipment in a way of implantable marketing. Through this column, I hope to share and provide correct coffee knowledge with readers with my 20 years of baking experience and experimental experience.

Most people's first contact with coffee starts with 3-in-1 coffee, and some people start from roasting to beans like black charcoal, but that's early coffee, and people generally think that roasting to a very dark color, coupled with cream and sugar to flavor, is the taste of coffee, but this is the taste and habit of coffee in early Taiwan. To continue the previous columns, we have introduced the medium and light roasted coffee that has been popular in recent years. The coffee we are going to introduce today is similar to the coffee brewed and tasted in the early days of Taiwan, but its proficiency and professionalism cannot be compared with each other.

Today we are going to introduce Espresso espresso, an Italian engineer who pioneered the concept of espresso machine, Bezzera, who made a coffee machine with steam as its pressure in 1901. He, who loves coffee and loves research, knows that if the time for brewing coffee is too slow, it will directly affect the taste of coffee extraction-this is because the extraction time is too long, so the coffee powder should not be ground too fine. However, the aroma extracted from coarse ground coffee powder is less than that of fine coffee powder.

So at that time, he thought of using high pressure steam and high temperature to extract strong coffee from the very fine coffee powder in a short time. At that time, the high pressure Italian machine extracted coffee at 9 atmospheric pressure caused by more than 100 degrees of water. Although the time became shorter, it was easy to burn the beans because the temperature was too high during the extraction, resulting in a bad taste.

Then slowly improved, until around 1930, began to use air pump pressure on the espresso machine, which greatly reduced the glowing temperature, but also made the extraction more perfect; in 1947 Gaggia improved the original piston principle, the force of the piston was controlled by the spring, the operator only pressed down the rod, the spring would be compressed, and hot water would be injected into the space between the piston and the coffee powder This is also the predecessor of the Lahba Italian coffee machine, and the extraction pressure has also increased to 15BAR (atmospheric pressure). At this time, the oil extracted from espresso is rich and magnificent ochre brown, called crema (coffee oil aroma). Since then, crema has become a proper term for Italian coffee.

When there is crema espresso, many gluttons are attracted, because a cup of good roasting extract to get the right espresso, not only bitter charming (like a purity of 77 degrees chocolate), rich aroma into the throat, such as clairvoyant straight to the forehead, the prelude to people's day's work, if you drink another cup of cold water, wait for the aroma of hiccups, people will be intoxicated all day No wonder Europeans stand in line in front of Italian thickeners early in the morning, waiting for a day's source of vitality.

If you are afraid that espresso is too strong, you can also add different drinks or seasonings to become fancy coffee, of which the most popular fancy coffee is mainly pure milk, which is divided into cappuccino and latte by adding hot milk; adding milk and sugar, it becomes a seasoning latte; whisky becomes Ireland again. In short, the ever-changing fancy coffee is the foundation of Italian espresso.

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