How to make espresso to meet the standard? How does espresso make American coffee?

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-Water temperature | 93-94 ℃

-pressure | 9 ba

-freshly ground coffee powder | 20g (using electronic scale)

-Total weight of coffee | 40g (using electronic scale)

-brewing time | 25-28 seconds (using timer)

How to taste espresso concentrate (Espresso)

Vision: look at the color of crema, the uniformity of color, thickness, extension, etc.

Smell: floral, caramel, nutty, chocolate, etc.

Taste: coffee sweet, sour, mellow, aftertaste, etc., especially pay attention to the Italian concentrated "bitters weet" taste, hierarchy and balance.

Touch: after drinking, feel the feeling of coffee in your mouth, that is, the aftertaste and texture of coffee.

Divide a cup of espresso into front, middle and back extraction tasting

How does a cup of espresso meet the standard?

Foam Crema on the surface of visual coffee

Vision is the main sense that we use to understand the world, and coffee tasting is bound to be affected by the appearance of coffee. What we really need to pay attention to at this stage is the foam Crema "Krima" on the surface of coffee, because this foam provides important information about the skill of brewing coffee.

A good espresso has a compact, well-textured, long-lasting foam a few millimeters thick.

Foam is not only a feature of espresso, but also can store the aroma of coffee in the cup to prevent the aroma from drifting into the air. So this bubble acts like some kind of protective layer. The color of the foam ranges from dark brown to light brown, and even has a reddish hue. The so-called tiger spots, the dark stripes on the foam, are caused by coffee powder particles in the coffee, indicating that this cup of espresso is brewed in a perfect way.

This is not just a proof of quality, there is a later sense of smell and taste, it is also critical to the preservation of the direction of the coffee, allowing the aroma to be retained until the coffee is finished.

The smell of aroma molecules entering the nasal cavity from the nasopharynx.

After evaluating the coffee visually, the next step is to use the sense of smell to explore the aroma of espresso.

Be sure to "break" the foam by stirring the coffee with a spoon to get a clearer impression of the smell of the coffee. These smells can be weak or strong, elegant and clean, and vice versa. For example, a good cup of Arabica coffee may have aromas of caramel, bread and honey, with a hint of citrus fruit and flowers. As for the uncomfortable smell, it may be sour, musty, wood or sack.

Taste fragrance

An ideal Espresso should be able to strike a balance between the various elements, taste bright, and feel sweet but not bitter in the throat after drinking it.

To put it more specifically, it should have a moderate sour taste, bitter taste, sweet taste, rich taste, solid and mellow consistency, persistent, refreshing and sour taste like a citrus.