Should the standard of espresso extraction be measured by time and capacity or by powder and water?

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Espresso _ espresso _ espresso

No matter whether it is Americano or Long Black, it is basically mixed with Espresso (figure).

Yesterday, my friend went to McCaf é and wanted to play Espresso, but there was no Espresso,Barista in the restaurant who advised him to drink Long Black instead of adding water, so he had a question mark all over his friend's head. He obviously wanted to drink Espresso, so why don't you ask for some Long Black? Luckily for me, there is no Americano at the scene, otherwise the question mark will fly all over the place.

In essence, Long Black and Americano are the same thing, that is, Espresso adds water, respectively, in order; Americano adds water to Espresso, while Long Black adds Espresso to hot water, which tastes similar to the appearance, but because Long Black adds coffee to hot water, it leaves a layer of oil on the surface, and the taste is stronger, while Americano is just the opposite, so it tastes more refreshing. Barista suggested that friends Long Black not add water, which is exactly Espresso, but would you like to add Espresso to choose from?

Both coffees are made with Espresso hot water.

Americano is to add hot water to Espresso, while Long Black is just the opposite. Espresso is added to hot water in different order, and the taste is slightly different.

Long Black is to add espresso to hot water, so it can retain the oil of coffee and has a stronger taste than Americano.

If you drink too much coffee with milk, you will gradually become curious about its "coffee bottom". Standard espresso, each cup is made of one unit (single shot) of espresso (Espresso).

"Why did you take out the double sprouted portafilter which had been sealed for a long time? Isn't it all about opening the bottom here? "

The person who asked the question was a brother Coffee. You've been patronizing a lot lately, often? When it comes to espresso, he squats down with us to watch the coffee extract. With the sound of "", does the gear pump follow? Speed up by pulling the handle. Four or five seconds later, you will peep at the bottom of the handle to see that the dark brown liquid gradually increases and condenses, dripping like freshly dissolved chocolate, and finally forms a young column of water, the surface is covered with dark and light tiger patterns, sometimes fast and sometimes slow, swinging like a mouse tail. About 25 seconds later, the coffee was diluted and the color changed from brown to yellowish. What's in the cup is fresh espresso.

Brother Chu said: "this 30ml cup of coffee is made with double coffee powder (double basket) in about 30 seconds, just in time!" It's a standard single shot Espresso. "

The myth of Brother Coffee

The names that a coffee enthusiast made me spin around in those days are now passed on to this guy. I said in one breath, "is this Espresso, ristretto, single shot or doppio?" Think carefully before you answer. "

For a second or two, he fell into the same myth as I did. But because he was familiar with the standards, he soon sensed the trap. "doppio means double in Italian. By definition, double coffee powder should use horn handle (double sprouted portafilter) to extract two cups of 30 milliliters each, that is, a total of 60 milliliters of coffee. This one is double ristretto. "

The handle tastes different and the earth is different.

The same 30ml coffee, with different handles, not only has a different name, taste, but also bad heaven and earth. He will find out the reason one day. Now he should still be in the aftertaste of the shock of being inspired and realizing the new realm.

"the purpose of opening the bottom of the handle is to ensure the quality of each cup of coffee. Only pressed powder with the same amount of powder, coarse and young, filling pressure, etc., can appear the liquid texture just seen. The standard you learn is based solely on time and capacity. Italians drink coffee and take espresso as authentic. Ristretto means "short". A "short" cup of coffee means that the extraction time is shortened to about 15 to 20 seconds. Industries in Europe and the United States have abandoned this method and instead used the ratio of powder to water (brew ratio) as an indicator. If the traditional espresso is 18 grams of coffee powder to 32.7grams of water, modern taste, then only 27.7grams of water. As for ristretto, it uses even less water, 24 grams. "

I decided to go further: "if the coffee powder is as soluble in water as milk powder, the ratio of the amount of coffee powder to the amount of water is absolutely logical." But 70% of the coffee is solid, and the extraction environment is extremely complicated by the flow of water, gas release and other factors at a pressure of up to 150 pounds. The key to the extraction of taste lies in the roughness of the powder. Imagine the taste of head-smoking and first-eating soup. "

All the people present were caught in a fog of five miles.

Espresso Coffee extraction detailed steps Italian concentration common sense