Third-class principle of espresso how do you drink espresso? How do you do Italian enrichment?

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The extraction of coffee mainly uses the diffusion of coffee powder in water and the flushing force of water itself to convert the soluble solid substance in coffee fiber into a cup of liquid coffee.

The soluble solid substances that are diffused and washed have a sequence, so there is a significant difference in the taste of coffee at each stage. If you drink the brewed coffee in stages during the brewing process, you will get the strong sour taste at the beginning, the sweetness from the sour taste to the sweet taste in the middle, and the light and mild feeling at the end. If you continue to brew your coffee, you will get a concentration that turns to tea, but full of bitter flavor. If you drink espresso in stages, you can basically get a similar flavor development phenomenon. This sequence implies one thing: through the ratio of water to powder, there is an explanatory order for the development of flavor.

The difference between Espresso and ordinary follicle extraction is that in the process of espresso brewing, the water is forced through under pressure. generally speaking, if the brewing environment is right, the taste order of coffee segments will be almost the same as that of filtered coffee. It's just, what if it's not a "right cooking environment", or what if there is a flavor development that goes against the typical taste order?

Espresso is extracted by pressurized water, so when the powder layer due to a number of factors, the water can not evenly pass through, there will be a channel effect. Water always finds a simple way to move forward in the powder bed. Lazy water will pass through the vulnerable points in the powder layer first, making the powder layer near the channel excessively extracted, resulting in scorched bitterness; on the other hand, the powder layer outside the channel produces a sour feeling of insufficient sweetness extraction. Using this property, coupled with the experiment of split-cup extraction, we can examine whether our boiled espresso has channel effect.

Similarly, barista can divide the coffee into three portions to taste. When the coffee comes out of the first drop of the shunt, start the clock and stop the clock when it reaches the end point you want. Cut the time into three equal portions, then make it again, transfer the coffee from these three periods to three different cups, and then taste it.