How to drink espresso correctly how to drink espresso is authentic?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

But a cup of Espresso for baristas, not only the test of skills, more is the recognition and love of coffee.

Cafes that dare not sell Espresso are not good cafes;

A barista who can't make Espresso is not a good barista.

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- Warthold

As the foundation of all Italian coffee, Espresso is a force supporting half of the coffee world. An ideal cup of Espresso, should be able to achieve a balance between the various elements, taste bright, after drinking the throat feel mellow and not bitter. More specifically, it should have moderate sourness, bitterness, sweetness, rich taste, solid and mellow consistency, lasting and refreshing sourness like citrus_

Without further ado, let me explain it to you:

1, Italian concentrated (Espresso) standard

2. How to taste espresso

3. Factors Affecting Espresso Quality

4. How to adjust Italian concentrated formula

5. Different Italian concentrated formulas around the world

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Standard for espresso

In the WBC (World Barista Championship), espresso needs to meet the following conditions:

A. One serving of espresso is 1 ounce (25-35ml including crema)

B. An espresso coffee is extracted from a few grams of coffee (the exact number of grams depends on the coffee and grind)

C. Extraction at temperatures between 90.5 and 96 degrees Celsius (195 and 205 degrees Fahrenheit)

D. The extraction pressure of the espresso machine is 8.5-9.5 atmospheres

E. Coffee extraction time is preferably between 20-30 seconds, but there is no mandatory requirement

F. The difference in extraction time between Italian concentrates used for the same beverage must be controlled within 3.0 seconds.

G. Espresso coffee must be served in a 60-90ml (2-3 ounce) cup with one ear

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H. Espresso is tasted by judges and must be accompanied by coffee spoons, tissues and water.

How to taste espresso

Color observation: see the color, color uniformity, thickness, extension, etc. of crema;

Smell: caramel, nut, chocolate, etc.

Taste: coffee sweetness, acidity, alcohol, aftertaste, etc., especially pay attention to the Italian concentrated "bitter sweet" taste, layering and balance.

Aftertaste: After drinking, carefully feel the feeling of coffee left in the mouth, that is, the aftertaste of coffee, including how the aroma, how the taste feels, etc.