Do you want the coffee maker Italian or American? How to cook it? The difference between American and Italian Coffee

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Espresso Coffee extraction detailed steps Italian concentration common sense

Happily bought a bag of coffee beans, heard most people say that the coffee beans will be ground to a medium grinding thickness, or scale # 3mur3.5, buy them in the store and grind them into powder for free. Now I smell the strong smell of coffee and look at the other half. The feeling of happiness is naturally permeated in my face. But take it home to cook, in addition to the general familiar taste, you may not know, you may just drink coffee water, not the real mellow flavor of coffee. I am not asking everyone to buy a high-end coffee maker, but how to continue the feeling of happiness, which I would like to contribute some personal experience.

When most families enjoy the delicacy of coffee, they mostly buy an American coffee machine for the first time, while the construction principle of an American coffee machine is roughly the same, except that the water in the water tank is steamed into a coffee powder box and then dripped into a coffee pot. This is the American coffee machine. Therefore, generally speaking, the coffee brewed by the American coffee machine will have a lighter taste, heavier caffeine, or the same taste of any kind of coffee.

No matter what kind of American coffee machine there will be this problem, I believe the more conscientious store attendants will also tell, the biggest difference in taste is the freshness of coffee beans, that is, the difference between good and bad Basically, if you want to taste better with an American coffee machine, I have collected the discussion on the Internet and my own experimental results, that is, like all kinds of dripping coffee, besides paying attention to the water temperature, of course, the grinding particles of the coffee beans at the beginning also have something to do with it, which needs to be tested step by step to test the temperature of the water steamed by your coffee machine. And whether the speed, size and range of the droplets she lowered are just in line with the following procedures:

10 seconds of coffee steaming (the best rate of dripping) à (about 20 drops per second, too fast without taste, too slow will drip bitterness) à coffee powder in the coffee powder box is evenly boiled by hot water (to ensure the consistency of the coffee powder taste, not only the center circle is too bitter, but the surrounding is too raw, it will turn into a pot of bad coffee water)

You can find that as long as you pay more attention to her processing speed and procedures, you can probably control the quality of the coffee beans you are familiar with. If you want to boil crema (coffee oil foam), don't think too much! That is the specialty of Italian coffee machine (European coffee machine).

I personally suggest that the amount of coffee used in an American coffee machine should start with two cups as far as possible, because a cup of coffee powder (7Murray 15g) really cannot have enough coffee powder and time to drip out the appropriate coffee extract. The use of filter paper will also affect the flavor of coffee extract, mainly because the filter paper will absorb the oil produced by coffee (that is, the main source of aroma).

Italian coffee machine is often available in thousands to hundreds of thousands, in fact, the main difference is in the number of boilers and steam pressure (actually achievable). The coffee you want to drink should have the aroma of coffee oil, lower caffeine, and the mellowness of coffee. I believe a machine with a price of more than NT $5000 can do it. Of course, I don't have to say how delicious it is. Anyway, the thickness scale is # 1, put it in the coffee powder box at the front of the grip, flatten it with a little pressure, screw it under the steam outlet and press the switch after tightening. It's a strong cup of Espresso coffee. You can mix fresh milk with LATTE (1:1) or Cappuccino (1:2 with foam) or Mocha (with chocolate powder).

The skill of making Espresso Coffee

First of all, don't forget to warm the cup first, put the empty cup at the hot water outlet, don't put the coffee powder, let the hot water into the cup.

It is recommended to make fresh milk foam first, and then flow the coffee extract directly into the hot fresh milk foam.

Make fresh milk bubbles, if you use skim fresh milk, fresh milk flavor is lighter and produce more fresh milk bubbles; using full-fat fresh milk, fresh milk flavor is stronger and produce less fresh milk foam. Do not pour too much fresh milk at a time, up to about half of the container capacity, because the production process will expand and overflow, be careful of scalding!

The correct coffee powder thickness, too thick (more than # 2.5Mub / 3) will make the coffee extract flow too fast and make the coffee extract tasteless.

If it is too fine (less than # 1), the flow rate of the extract will be too slow, the coffee taste is too bitter and there is no crema (note that when the coffee powder is too fine to flow out of the coffee extract, please note that the pressure in the grip is too high. Please do not take off the handle immediately, wait a minute and slowly turn the handle to relieve the pressure.)

Too high temperature will lead to bitter taste of coffee extract, insufficient temperature will lead to insufficient flavor of coffee extract (too light), which also means that the hot water boiler of the machine itself is gradually aging, temperature control problems, it is necessary to have psychological preparation.

No matter what kind of coffee machine it is, I will remind you that after brewing the coffee, after using the coffee (usually I wash her immediately and then slowly taste the coffee), be sure to thoroughly clean the kettle, outlet, steam nozzle and dripping outlet of the coffee pot, and the important thing is not to leave slippery coffee oil, which will be kissed by cockroaches (that's disgusting). Note that the bean grinder should also pay attention to cleaning, not near the exit of the coffee powder, but the bean grinding blade or grinding tooth group (mill). It doesn't matter if it is often used (less urgent). If it is not commonly used, the air in Taiwan is relatively humid and easy to be stained with sticky powder, which leads to the breeding of bacteria or the flavor will be affected (if you have to grind the beans every time).

Drinking coffee is a very enjoyable thing in life, especially drinking a cup of coffee beans that tastes good to you, coupled with an appropriate and easy way to maintain that flavor, it is also a very happy thing. First of all, I wish you a successful experiment!

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