The soul of espresso-the reference conditions for making a perfect cup of Espresso How to make espresso

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About Espresso

What is espresso? This Chinese name is often misunderstood by many people. Perhaps the original text "Espresso" can be used to explain it more clearly. Literally, Espresso is Italian, equivalent to Express in English, meaning fast, click-and-do. Formally, Espresso is coffee made through an Italian coffee machine. After the correct thickness of grinding and the use of the right amount of powder, the coffee beans pass through the coffee extracted by pressed powder through water with a narrow band of "temperature" and "pressure" energy.

Reference conditions for making a perfect Espresso

Atmospheric pressure: 9bar temperature: 90-96 °C time: 20-30s extraction amount: 30ml powder 7-10g

The key to the quality of Espresso-Crema

The most fascinating thing about the Espresso is the golden foam on the surface. The shape of the Crema is so good that it almost becomes the standard for the Italian coffee industry to judge whether a cup of Espresso meets the perfect extraction. (you might ask, why haven't I seen Crema in a coffee chain? Because... You know, the editor knows, but the editor doesn't say.

Crema is a phenomenon that the oil of coffee itself is "emulsified" at temperature and air pressure. The freshness of coffee beans can also be judged by the amount and color of Crema.

Big family of espresso

Espresso

Refers to a single espresso Espresso Solo. "Solo" is Italian, equivalent to the English meaning of "single", indicating the weight of Espresso. In addition, in Italy, "Espresso" is generally referred to as "Caffe". A good Espresso should strike a perfect balance between sour, bitter and sweet (recommended by the editor in private, go to cama Coffee and have an Espresso experience). You can drink it in three mouthfuls, or drink it in one go.

2 cups of double espresso Espresso Doppio

Concentrated into half an extra-strong espresso Espresso Ristretto

Extract light espresso Espresso Lungo with a lighter flavor

Italian American Coffee

Espresso diluted with hot water. Even after dilution, the taste and aroma of Espresso remain the same, and the flavor is completely different from that of American coffee brewed by filtration. (pay attention! Italian American coffee is not American coffee-for example, Italian American coffee is Espresso extracted from 60ml plus water from 90ml, while American coffee is black coffee brewed directly into 150ml)

Latte

Latte / Italian (Caffe Lette Italian style)

If you order Caff'e Lette in an Italian cafe, you may find that there are surprisingly few milk bubbles in the cup. Some cafes have Caff'e Lette and even have almost no milk foam. The charm of Italian Caff'e Lette is that Espresso and milk are completely integrated, while the natural sweetness of milk is still clearly discernible.

Latte / Seattle style (Lette Art in a Seattle style)

In the United States, coffee chains with Seattle as their birthplace, such as Starbucks, order Caff'e Lette far more than Espresso. This is very different from the situation in Italian cafes. The characteristic of the Caff'e Lette in Seattle-style chains is to pour foam-laden steam foam into the stronger Espresso, which is filled with so much foam that it touches the upper lip when drinking. The average Italian Caff'e Lette is 8 ounces, while the Seattle style is generally 12 ounces.

Double concentrated latte

Cappuccino

Wet (Cappuccino or Wet Cappuccino)

The coffee is made by injecting steam foam into the Espresso. It is called Cappuccino in Italy, but in Seattle-style cafes, to distinguish it from Dry Cappuccino, it is sometimes called Wet Capuccino. The delicacy of Cappuccino depends on the texture of steam bubbles. The ideal steam foam is extremely soft, smooth, thick and thick. Remember to shake the bubble pot before pouring the steam into the foam to mix the foam and milk well.

Dry (Dry Cappuccino)

This is a kind of Cappuccino that is mixed and scooped up while drinking. When making, pour the hot milk into the Espresso, and then fill the surface of the coffee with extremely soft foam. Finally, sprinkle with cinnamon as much as you like.

Maggiadot.

This kind of coffee, added with the same amount of steam foam as Espresso, "in other words, it means that milk is dyed white on brown Espresso." (people often drink caramel Maggialdo is to squeeze caramel on the milk foam.)

Mocha

Mocha Coffee (Mochacino or Mocha)

Pour the steam foam into the Espresso and it becomes Cappuccino. If you add chocolate sauce, it's Mochacino.

Campbell blue coffee

Squeeze whipped cream on the surface of "Espresso". Fancy coffee sprinkled with cocoa powder. When drinking, you can first scoop up the cream stained with Espresso with a spoon to eat, or stir the whole cup well to drink. (ps. The editor likes to sprinkle some salt on the cream to balance the sweetness of the cream and make the taste more balanced.