Is Crema an important indicator of Espresso success or failure? What is Espresso like in Italy?

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

Espresso _ espresso _ espresso

A standard Espresso is only about one ounce and is covered with a thin layer of foam called "Crema". The more detailed the foam, the better, like a layer of colored cream and a dark brown color close to ochre red; if you see a layer of golden foam successfully extracted, it may be that the coffee beans are not fresh enough and the Espresso will not be thick. In addition, the thickness of Crema should account for at least 10% of coffee, and it can last for more than 3 minutes without cracks.

People who like to drink Espresso regard Crema as an indicator of quality. In fact, it is composed of a large group of small foams, and the structure of each small foam is surrounded by a layer of water-based film around carbon dioxide. Of course, fresh coffee has more carbon dioxide inside, and espresso brewed with it also contains more Crema, which makes it feel "velvety and soft". The water-based film contains a large amount of water, which will be released very quickly, so that the film can not be supported and burst, and the Crema will disappear. No wonder Italians always wait at the bar and finish that Espresso in 30 seconds.

Tips for successful cooking of Espresso:

◎ coffee beans must be fresh

◎ coffee powder must be properly filled and pressed.

◎ must adopt espresso grindness (Espresso Grind).

◎ uses concentrated mixed coffee beans (Espresso Blend)

◎ uses moderately roasted coffee beans

(Chinese prefer coffee beans with heavy baking and no sour taste.)

14 grams of coffee powder (plus or minus 1) extract 50ml (plus or minus 5) for 25 seconds (plus or minus 5).

I believe these key numbers are familiar to people who learn espresso.

But... In addition to emphasizing the stores of normal Italian Espresso

Few people use these three numbers to extract espresso.

It may be the extraction of unsatisfactory Espresso from past experience.

And used to use a larger amount of powder to extract the concentration of their habits.

And the biggest factor should be the size of grinding scale and filling force.

Generally speaking... 14g extraction 50ml is a good standard for examining the flavor of coffee beans.

Almost most of the flavor of the coffee can be extracted.

And get a cup of coffee with a balanced flavor.

Then you can increase the amount of powder and adjust the concentration as you like.

The more the powder, the more the flavor will move forward, and then the flavor will be reduced.

There are some matters that should be paid attention to in the process of extraction.

Try to adjust the grinding scale of the bean grinder to 14 grams of extraction 50ml for about 18 seconds.

In this way, when the amount of powder is increased in the future, it will not be extracted for too long.

The power of packing is very important.

Generally speaking, when more powder is used, it will be filled with more force.

Let the coffee pressed powder generate enough resistance to resist the extraction pressure.

But when the amount of powder is relatively small,

In addition to the uniform distribution of powder...

What needs to be considered is that the filling force should not be too big or too hard.

Because if it's too powerful... The air in the coffee powder is discharged early. It's easy to run out of water.

The best way to handle power is to produce cream from the beginning to the end.

Instead of losing water in the middle of the extract.

At first, the change of filling force can be observed from the flow.

If the filling force is too large, it will turn into water in the middle.

The fineness of the air in the coffee liquid can be observed at the end of the extraction.

The extraction should be a more balanced cup of coffee.

Then it can be such a standard.

Slowly increase the amount of coffee powder to adjust the distribution of flavor and taste

The more the powder, the stronger the flavor. Of course, it can also modify the bad flavor in the back.

Espresso Coffee extraction detailed steps Italian concentration common sense