The method of making a cup of espresso how to make espresso espresso

Espresso may have become the main coffee in coffee shops, black coffee may not be ordered often, but people who really understand coffee may prefer black coffee, because black coffee can taste its flavor best. Many friends say: I still like espresso. What about espresso? Today in front of the street to introduce you to espresso ah!

Black coffee is coffee made from plain coffee beans. What about espresso? Espresso is a kind of espresso made by using very hot but not boiling hot water and steam pressure over coffee powder. Italian coffee originated in Italy, Italian coffee Espresso is the essence of Italian coffee, Espresso is the word for Italian coffee, meaning fast, this is because Italian coffee is made and delivered to consumers very quickly. Italian coffee is characterized by a pure, strong taste, and there are many different shapes, the surface of the coffee will be covered with a rich crimson Klima, and there is a strong aroma of coffee at the bottom of the cup after drinking.

Is espresso espresso?

Espresso is also called espresso because the coffee powder it uses is highly concentrated and has a high purity. Espresso "espresso" is a coffee that is quickly extracted from Italy under high pressure. the traditional capacity of a single cup of espresso is about one ounce. Espresso is divided into three parts, namely, fat, main body and core. Have you noticed that there is a layer of oil on the surface of espresso? what is this layer of oil? How did it come from? Qianjie tells you that espresso is not very beautiful and successful without this layer of fat. And this layer of fat is also the charm of espresso.

This layer of oil is the coffee machine in the extraction of espresso, coffee is ground to a very fine, and under the pressure of up to 9bar extraction. When the hot water passes through the coffee pressed powder, the carbon dioxide in the coffee powder is under too much pressure, and the water is supersaturated for the carbon dioxide. There is no way to release the carbon dioxide and melt directly into the coffee liquid. The high pressure also forces the oil in the coffee to detach from the coffee pressed powder and is brought out by the hot water.

Someone asked Qianjie: what is a good espresso? Everyone's view may be different, but the taste must be balanced, mellow, and fully show the characteristic flavor of coffee. In front of the street, share some tips on making espresso:

First: espresso about 30 milliliters of coffee. A magical espresso can be complex, plump and sweet.

Step 1: cup

It is important to heat the cup before using it. Rinse with hot water, the hot glass will not cool the effect of coffee flavor.

Step 2: coffee handle

Next, check the portafilter handle to make sure it is clean and dry. Remember, the old coffee grounds will affect the taste of your new coffee. The wet basket will affect the extraction because it will wet the coffee.

Step 3: grinding & dose

Put your ground coffee in your portafilter. Please pay attention to the grinding size and dose to ensure that it does not exceed or below the amount extracted. Remember: unextracted coffee will taste sour; over-extracted coffee will be bitter. If you have a calibrated on-demand grinder, it's easy to check the dose. If not, it is best to use a scale.

Step 4: distribute the reasons

Gently tap the portafilter handle on the mat to distribute the coffee powder evenly, or use the distribution tool. This is a very important step because it will ensure that there is no air in the coffee powder. If the pressed powder is uneven, the next step of the powder pressing process will be uneven. After receiving the coffee powder, spread the coffee powder with your finger or dispenser, in order to ensure that the coffee powder is evenly distributed and avoid inconsistent density when filling and pressing later.

Step 5: lay the powder

Divide the powder evenly by hand or splitter, place the pressing handle gently on top of the coffee powder and lay it flat.

Step 6: fill and press

After the cloth powder is filled and pressed, the direction of the filling pressure should be vertical to the powder bowl, and the strength should be moderate, neither too light nor too heavy, too light will make the coffee pressed powder loose, too heavy will make the coffee pressed powder too tight and dense, and the water will be difficult to pass through the coffee pressed powder, resulting in overextraction.

Step 7: clean

In order to avoid the occurrence of coffee powder in the coffee, be sure to clean up the excess dry coffee on the top, ears and portafilter.

Step 8: rinse

Flush the group head before inserting the portafilter (brush the group head if necessary). Be careful not to ignore this step! If any of these particles get into your espresso.

Step 9: Lafayette espresso

As soon as you buckle the handle, turn on the extraction switch and begin to extract espresso. At the beginning of the extraction, weigh the espresso liquid with an electronic scale, and pay close attention to the coffee extraction time and the color state of the coffee liquid.

Step 10: stop

Once the machine stops-either automatically or because you stopped it manually within 24 seconds-remove the cup from the machine tray.

Step 11: withhold the powder box

Remove the portafilter, withhold pressed powder from the powder box, and remember never to skip this step!

Step 12: clean the handle

Clean and flush your handle for the next round, and don't forget to wipe it dry!

Step 13: clean the group head

Rinse and brush the head. You need to clean thoroughly to remove any oil or particles that may damage the next round.

Step 14: replace the equipment

Put portafilter back in the group head and prepare for the next round. This will keep it clean and hot and prevent it from losing!

So, if you have these 14 steps, you can make your own perfect espresso!

Of course, although there are these 14 steps, it also requires constant practice to make a complete espresso more easily! When making espresso, we also need to pay attention to the freshness of coffee beans, because the freshness of coffee beans will directly affect the taste of coffee.

Therefore, Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are also customers who ask Qianjie to help grind into powder. Qianjie reminds me that coffee beans should be washed and boiled as soon as possible, because the flavor of coffee powder is more likely to get lost after it comes into contact with the air. so it may not be able to fully taste the perfect flavor of coffee, so Qianjie coffee is recommended to buy whole beans, grinding and flushing now, which can better reflect the flavor of coffee!

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