How do you make espresso what's the difference between North Italy and South Italy? How to adjust the Italian coffee machine

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Espresso Coffee extraction detailed steps Italian concentration common sense

For espresso...

Everyone knows that there is a distinction between northern meaning and southern meaning.

Beiyi uses shallow roasted coffee to roast.

Most of Beiyi beans are Arabica beans.

Emphasize the overall fruit acid and hierarchical flavor

Nanyi uses deep-roasted coffee to roast.

Because of the mellow taste in the comparison.

So more or less Robusta's coffee beans will be added.

(with Garrob... It's not a bad thing... )

At present, it is more common to drink in the market.

Most of them are Italian coffee beans with Seattle flavor in Nanyi.

To emphasize the mellow taste of coffee, cocoa and chocolate.

This is also acceptable to most people.

In terms of deep baking or Italian recipes with Garoeb...

In order to avoid making the baking bitter taste too strong

The brewing water temperature of the coffee machine is usually adjusted lower.

This will make the taste more supple and saturated.

This is because the baking degree is deeper.

There is more gas in the coffee powder.

If you use a higher water temperature to extract

It will cause excessive bubbling resistance in pressed powder due to expansion.

Or the air in the coffee powder cannot be discharged.

As a result, the hot water cannot seep into the coffee powder.

Just extract the taste from the surface of the coffee powder.

And become bitter, mellow thickness weak.

So... Only a lower water temperature can extract more abundant espresso.

But.

The same coffee machine is set to win Beiyi coffee.

You will find the espresso extracted.

Lack of aroma, taste knotted together, with sour and salty taste.

So... Have to change the formula, extend the baking time, deepen the baking.

Have you ever thought about.

Because the baking degree in Beiyi is relatively shallow.

It contains a rich level of flavor.

And because it expands less when heated and baked.

So the tissue of coffee beans is relatively dense.

If you use low temperature to extract...

The air in the coffee pressed powder expands less due to hot water.

So that it can not provide enough resistance to resist the faster flow rate of bubbling pressure.

So I grind it down... Increase the amount of powder to solve the problem.

In this way. It causes the smell to be all mixed up.

And because of the low temperature... The aroma won't come out.

(light-roasted coffee beans are more fragrant and need high temperature to show, unlike deep-roasted beans.)

If.

There is a shallow baked Italian formula in use (close to the second explosion)

Try to raise the temperature of the water and have a try.

The aroma and layers will be richer.

It won't be salty...

Why is the coffee so salty?

Because when you come by boat... Is it immersed in sea water?

Or is it because.

When the coffee beans are roasted shallowly, the alkaloids in the coffee are not completely destroyed.

When the plant alkali is too strong... It makes the taste buds feel salty...

So it will be sour and salty. It should not be bitter and salty, is it? )

When the layers are pulled apart... The salty taste will also disappear.

……

How to adjust the temperature of the coffee machine?

Usually by adjusting the vapor pressure or lowering the water level. To adjust

As for how to adjust. Let's ask the coffee maker.

……

By the way.

When the coffee machine hasn't been brewed for a while...

Usually when releasing water... You'll hear a lot of vaporization.

Is the water temperature too high or too low?

And.

Hot water cycle designed by general brewing head

Does it usually cycle when it is not brewed?

Or does the cycle occur only when it is brewed?

One more time.

Is the higher the water level of the boiler, the faster the heating speed?

Or the more steam in the boiler, the faster the heating speed?

Why must Beiyi be cooked as thick as Nanyi?

This is as strong as making alpine tea as old man's tea. What's the difference?

The standard practice of espresso what is authentic espresso