Intellectual Coffee paste Bar intellectual Coffee answers what is Italian concentrated What is Esp

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Italian concentration

Yili for short. You can tell by the name that it comes from Italy. Is a high-temperature hot water through high pressure over-fine grinding of coffee powder made of coffee drink, the ratio of water to powder is very high. Due to the existence of 9 times atmospheric pressure, the extracted coffee liquid is actually composed of mesosoluble suspension with a golden layer of coffee oil Crema on the surface. These intense extraction conditions make Italian concentration the strongest coffee extraction method in the world in flavor and aroma. Espresso is the base of all espresso: latte = Italian + milk; Cabo = Italian + milk; American = Italian + water; macchiato = Italian + milk. Espresso can't be called espresso without espresso.

Due to the extremely high requirements for extraction conditions, Italian concentrated extraction must be carried out mechanically. at the beginning of the emergence of Italian coffee machines, human arm pressure rods were used to pressurize the steam. After a series of technological progress, human pressure was gradually abandoned and became what it looks like now.

And the concept of Italian concentration, from Italy, to Europe, to the United States, which finally embarked on commercialization and inferior quality. She rides on the famous Starbucks Express, making it the largest coffee drink in the world.

The cup volume of a single Italian concentrate is usually only 25ml-35ml. According to the length before and after the extraction stage and the amount of product, it can be divided into extra strong Ristretto, double Italian doppio/double, long Italian Lungo and standard Italian Normale Espresso. After these Italian nectar is done, add extra water to turn it into an American coffee Americano. So there are a lot of Italian concentrated ways to play, not to mention all kinds of fancy coffee with milk, cinnamon and ice cream. generally, the most common ones encountered in China or the United States are the normal single strong Single and double strong Double, so the kinds of Italian concentrate mentioned above are for understanding only. I hope that the cloth bags can pick them up in the future to expand your study.

Flavor, aroma, taste

Italian concentrate as a drink, its taste can not be ignored. To put it simply, it has a strong flavor, thick aroma and strong taste.

The production material of Italian concentrated must be coffee beans, but the use of Italian concentrated coffee beans are often mixed beans. In contrast, single-tasting beans, from a single producing area, or a single farm, exist to taste the unique Terroir: a special flavor caused by a combination of geography, land, climate and crop species.

But espresso doesn't exist solely for Terroir.

* the word Terroir comes from French and is mainly used in wine tasting. Leon thinks it is also very suitable for coffee tasting.

The main purpose of Italian blending is to highlight single or two characteristics on the basis of equilibrium, such as cocoa flavor, caramel flavor, fruit acid and so on.

Despite the popularity of SOE (Single Origin Espresso) in recent years, the blending of Italian coffee beans is still mainstream. The extra-strong nature of Yili makes it extremely easy to magnify a variety of flavors several times, whether it is good or bad, and we are very easy to perceive the bad taste. Therefore, for Italian strong matching, balance is very important, only when the balanced matching is mastered firmly, the baker can play some special flavor on the basis of balance. Otherwise, a careless dish will be extremely sour, bitter and green.

Yinong, from the appearance, it is actually quite terrible, black, sticky, looks very bitter. In fact, Italian strength is not necessarily bitter, it can be sweet, it can be soda, it can be red wine, it can be fruit juice. Neither beginners nor coffee glutton can solidify their thoughts on the road of coffee. There are so many possibilities for Italian condensation, don't strangle them in the womb before you experience them.

Making method

1 remove the coffee powder bowl from the espresso machine and wipe it clean

2 pour into the freshly ground very fine coffee powder

(3) using a smooth powder hammer at the bottom to flatten, press and smooth the coffee powder.

4 open the water valve and release the cooling water left in the pipe of the Italian coffee machine

5 tighten the powder bowl

6 open the water valve again, put the preheated small coffee cup under the powder bowl, and the extraction begins

7 observe the Italian strong color, cooperate with the standard extraction time and the ratio of water to powder, stop the extraction at the exact time

Next, please take a look at the Italian concentrated video produced by the American intellectual Cafe, which contains a detailed explanation.

How to taste

So how do you drink it? Please be sure to have a glass of water beside you in case you can't bear it.

30ml's Italian concentrate, of course, can't be poured down as beer. Few people can withstand the almost irresistible fierce smell of Italian concentration and entrance explosion. As demonstrated in the video, using the "refresh" function of water on the mouth, sip Italian concentration, feel the subtle flavor hidden under the fierce flavor, and then "refresh" the mouth before drinking. The refreshing function of water is very important, whether it is Italian concentrated coffee or follicular coffee, we should use water to refresh to find the smallest wonderful flavor.

Order

When you walk into a cafe, whether it's a big chain like Starbucks or an independent intellectual coffee boutique cafe, you must be careful when ordering single-mind concentration. Remember when we repeatedly mentioned in the above and video that the only amount of Italian enrichment is 30ml? What kind of concept is this? Do you know all about white wine glasses? Fill two white wine glasses, it is almost a cup of Italian concentration, normal people can drink it in one mouthful, not cut corners in the cafe. Please be prepared for the intensity that most people cannot accept when they experience it for the first time. Many guests will complain, "it's not worth it for such a bad taste, so little, and more than ten yuan!"

What can the barista say?