How to brew espresso black coffee and americano coffee Which bitter is americano coffee and espresso?

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Espresso Coffee extraction detailed steps Italian concentration common sense

Espresso is a single espresso brewed with 20--30ml 10g or a 40--60ml double espresso brewed with 14mur16g. Because of the extraction physics and efficiency of the espresso machine, the taste of coffee brewed in a double powder cup is generally better than that in a single powder cup. Different types of espresso can be made based on this single or double espresso, but today we will first discuss espresso and Italian American coffee.

At present, black coffee is the most popular way for Chinese people to pay attention to health. Although there are various brewing methods, it will not deviate from the so-called golden cup rule. (the golden ratio of extraction rate and concentration investigated by Coffee International Organization is called Golden Cup Criterion: extraction rate-> 18% Murray 22%, concentration-> 1.15% Murray 1.55. In other words, the coffee liquid brewed from 10g coffee powder, for example, should fall between 191ml--116ml without feeling too light or too strong. Espresso brewed in an Italian coffee machine and mixed with hot water or ice cubes into black coffee that meets the gold cup criteria can be called Italian American coffee or Italian American iced coffee. Because the delicious volatile oil in coffee beans will emulsify under the high pressure of Italian coffee machine and dissolve into water and be extracted into the cup. Therefore, the detail and level of Italian American coffee will be much more than other brewing methods, but the inferior coffee flavor will also be magnified, so using Italian coffee mechanism as Italian American coffee (black coffee) will choose the quality of coffee beans. If this black coffee is bitter and difficult to taste, it can only be seasoned with milk and sugar, but this is by no means the basic way to taste coffee, unless it is for a change of taste, but if you have not tasted black coffee that meets the golden cup criteria, how can it be called "coffee has been tasted"?

Espresso is even more tricky, the average person's mouth can not bear a strong sense of taste, such as too bitter, too sour, too sweet, too salty (spicy is the mouth's sense of touch, not taste) can be unbearable, and various tastes can be properly reconciled, but pleasant. Among them, temperature will affect the sensitivity of oral taste, bitter taste is more sensitive than sour taste at high temperature, while sour taste is more sensitive than bitter taste at low temperature, but coffee without sour and bitter taste is like stagnant water, sweet and salty. Collecting the literature, I know that most Italians drink espresso with some sugar, but some people still drink the original espresso, some people drink one cup, some people drink three cups, and if I can, I will sip it slowly. A cup of espresso with all kinds of taste design will be a dish to go to heaven or hell, depending on the skill and heart of the chef. If we can take into account the change of temperature, it is even more an art!

In the picture, 15g coffee beans are mixed with an espresso machine, double cups and properly ground, and the espresso of 60ml is extracted and divided into front 25ml, middle 25ml and rear 10ml (this is the fun part of the espresso machine, which can be taken in stages during extraction), and then the espresso is diluted according to the gold cup criteria to taste the taste of the front, middle and back segments, generally speaking, the first stage will be very fragrant, but according to the roasting degree and formula of coffee beans. It may be just or slightly sour, but in fact it is a very strong espresso (Espresso Ristretto) diluted into a golden cup. Imagine what it would be like if the cup you drank was reduced to four times the concentration of coffee. The taste concentration in the middle may be just right, but what seems to be missing? Yes, that is the essence of coffee, coffee precursor fragrance material! If you mix the front and middle, you can get a near-perfect full-bodied cup of coffee! The caffeine in the latter part of the cup is relatively high, if you need caffeine, you can add it to the coffee cup and finally adjust the dilution according to your preference.

This experiment is nothing more than the hope that each coffee drinker can adjust his or her own coffee according to his or her personal condition, instead of following others' words, which is plausible!

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