Characteristics of how to make espresso and how to drink espresso

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Espresso will mix beans in order to increase the richness and harmony of taste, but it is not absolutely necessary, but espresso is extracted with hot water and pressure, if you drink it directly without stirring, the water-soluble components and fat-soluble components will be separated, and the taste will not be smooth.

Why is there a spoon attached?

When drinking espresso, most of them are accompanied by tablespoons, sugar and water.

Espresso is extracted with hot water and pressure, so in addition to the water-soluble components, some fat-soluble components are extracted. The water-soluble components are heavier, so they sink below as coffee liquid, while the fat-soluble components float above as foam. Crema, the ingredient in this foam form, contains many components that influence aroma, consistency and texture. The water-soluble ingredients that sink below are mainly substances that make the tongue feel the taste. In short, crema is responsible for the aroma part and extract for the taste part.

If you drink it without stirring, the water-soluble and fat-soluble components will be separated. Stir or shake the ingredients of espresso coffee before drinking, so that you can feel rich and harmonious taste and aroma. So espresso always comes with a spoon.

Should there be sugar in espresso?

Espresso is a matter of personal preference. However, adding sugar to the abundant crema and watching the sugar slowly sink down while fantasizing about the rich taste of coffee is also a happy experience ~

Sugar can also be used to determine whether crema is abundant or not: carefully put a spoonful of sugar on crema, do not let crema be broken, if the sugar stays for 2 to 3 seconds, slowly wet from the edge, slowly sink, crema is very abundant.

Since sugar reduces the bitterness of coffee, the sourness that was originally masked by bitterness will be highlighted at this time because the bitterness is reduced, making the impression of coffee more advanced. And sugar can make coffee texture become mild, can be said to be an excellent helper coffee.

Crema is the more the better?

Crema thickness and maintenance time have a lot to do with coffee freshness. The more Crema there is, the fresher the coffee is likely to be; the more gas the beans produce when roasted, the more crema there will be. When coffee is extracted not long after roasting, crema is found to be extremely high, but unfortunately, it will also disappear in a relatively short time. When tasting this coffee, the tongue will feel the same feeling as when drinking carbonated water. Because the gas produced during baking is dissolved in water, it will appear bitter or astringent.

From this we can see that even if it is fresh coffee, it cannot be said that all coffee is good, and it still needs to be managed properly.

Depending on the roasting method, coffee beans mature for a different time. Put the coffee in a state of isolation from light and oxygen for at least 3 to 4 days to more than 2 weeks, so that the gas generated during roasting inside the coffee beans can be naturally discharged, and use this coffee to make beautiful crema coffee.

In the stable state after extraction, when crema does not exceed 3~5mm, it is the best state for time.

Does espresso have to be blended?

Espresso is just one of the ways coffee is extracted. Espresso is coffee made by espresso machines, regardless of the coffee used. It doesn't matter if it's single or blend, or if it's light or dark, as long as it tastes good. There are no rules about what kind of coffee you can use.

Espresso extraction machines have the best conditions for extraction, so the best extraction can be made regardless of the coffee used. But the so-called "good extraction" will not only extract the best ingredients in coffee to the maximum; similarly, the bad taste will also be extracted to the maximum, which must be noted. Therefore, it is necessary to use good coffee without defects in the material. If the coffee beans themselves have shortcomings, as mentioned above. Faults are also extracted in large quantities and amplified to intolerable levels.

All coffees have advantages, but they also have disadvantages, so instead of making espresso coffee with single coffee, various single coffees are often mixed to make special coffee for flavor richness and harmony.