The secret of espresso brewing illustrates the tedious operation flow and principle of espresso.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Espresso _ espresso

Espresso is the life element of coffee addicts

The necessary Italian coffee machine in a coffee shop is tedious and professional to operate.

Honey, Qianjie Coffee makes a big analysis of the operation of the espresso machine, and the editor visualizes the steps.

You can also have an espresso at home (if you defeat a machine first)

What is the specialty of espresso (Espresso)?

Espresso originally refers to a way of making espresso.

Espresso quickly extracted by high temperature and high pressure

Later, we simply called this kind of coffee Espresso--.

What are the characteristics of espresso?

The oil of coffee is emulsified under high temperature and high pressure, covering air and water.

There is a thick foam (Cream) in the upper layer and a milky liquid in the lower layer

Reach:

Increase viscosity: the milk tastes thicker than the liquid

Enhance aroma: coffee fat carries coffee aroma

Prolong the aftertaste of drinking: lips and teeth leave fragrance--

The delicious principle of espresso?

According to: American Special Coffee Association SCAA (Specialty Coffee Association of America)

Various conditions

Coffee powder quantity: 14Mui 18g (g)

The thickness of hand brewing is 3.5, and that of espresso is 1.

Water temperature: 90muri 96 degrees

Water temperature affects the formation of upper milk bubbles. The higher the temperature is, the wetter the milk bubbles are.

Extraction pressure: 9 Murray 10 atmospheric pressure (mmHg)

Percolation time: 20ml / 30s (sec)

Volume: 50murmur70ml (ml)

The next step is to enter the cooking process--

Fill in powder:

Objective: to fill the ground coffee powder into the filter handle

Tip: it takes experience to fill in about how much, so now there is a quantitative powder filling machine.

Whole powder:

Objective: to flatten the powder in the filter

Tip: fingers slide from pink high to pink low. Finally, remember to remove the residual powder from both ears (lock) of the filter.

Filling and pressing:

Objective: to compact the fluffy coffee powder.

Tip: hold the filler like a horn lock

Let the index finger and thumb feel whether the pressure is flat or not, which is higher and lower than that of the free side.

Now there is an anti-dull line to prevent the barista from flattening the coffee powder.

Clean:

Objective: to clean the previous coffee and the lower plate of the residual filter.

This step is very important to the judges in the barista competition!

Tip: first press the action of cooking to let the front end water out.

Then clean the water washed down, and put the rag on the small plate next to it, not on the lower plate.

The Italian coffee machine used in this class--

(the rag can not be put on the lower plate-- wrong demonstration--

Extraction:

Objective: to brew coffee powder into espresso at high temperature and high pressure.

Tips:

When installing the filter, bend over to take a look at the card lock position to avoid the uneven powder that has been flattened for half a day.

When Kalaika goes to make a clanging sound, it doesn't sound very strong.

Press the brewing button to start the clock and get the cup ready to pick up the espresso

At this point, we can judge the success of this cooking:

The water from both sides is inconsistent: uneven filling, or different density.

Water tick-tock: the filling density is too high or different

The water is too slow: the filling is too tight

Water overflowed from the side: filling is too full

If you see that the effluent starts to tilt, you can be ready to stop the extraction.

If there are white spots, the extraction must be stopped.

White spot is the product of coffee powder after extraction, which affects the beauty of the finished product.

Extraction process--

Different extraction periods of espresso, from left to right is the first coffee to extract to the last minute.

The first cup is the best drink in 30 seconds.

The last cup has been extracted to nothing, the color is very light, the taste is very water.

But the coffee sold outside is usually filled with four cups for you. It looks like a lot, but it's a pity to waste the beauty of the first cup.

View the finished product

Top foam: according to different coffee beans will have different color (golden, drupe color … ), white spot...

After brewing for a long time, it will disappear and dissolve back into the coffee--

Lower coffee: color, impurities.

Coffee pressed powder: skirt, height, hardness.

The skirt indicates insufficient filling, which makes the pressed powder contain too much water.

These are the steps for espresso-based brewing espresso--

Espresso Coffee extraction detailed steps Italian concentration common sense