How to choose Italian coffee beans? How to make a good Italian concentration? Do you have any points for attention?

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How to choose Italian coffee beans? How to make a good Italian concentration? Do you have any points for attention?

Espresso Espresso originated in Italy, which means "very fast" in Italian. It pulls out the coffee liquid instantly through the pressure of steam. Because this method can last the coffee oil for a long time, the taste is mellow and rich, and the sour taste is balanced with the bitter taste, so it is called the work of art in coffee. In addition, espresso is often used as the basis for other types of coffee, such as latte, cappuccino, macchiato and mocha, all based on espresso.

The selection of coffee beans

Italian coffee is a mixture of a variety of coffee beans, such as Kenya, Mantenin, Mocha, Brazil, Colombia ⋯⋯and so on are often mixed as basic beans. Different varieties of beans from the place of origin, coupled with the acquired baking time, the mixture will naturally have a unique taste and aroma. The selection of coffee beans is mainly based on whether the taste after extraction is in line with personal preference.

1. Kenya

Coffee beans have obvious sour taste and hard texture, in which the coffee beans with blackcurrant flavor are regarded as the best. The quality and production capacity of coffee beans in small farms are much better than those in large farms, while the quality of large farms can only be ranked as medium. Kenya beans are divided into seven grades according to particle size and appearance, the highest is AA or AA+, followed by AB, PB, C, E, TT, T, but good appearance is not necessarily proportional to taste.

two。 Colombia

Is an Arabica variety, coffee thick neutral, with sweet after baking, taste more sour with sweet, slightly bitter, often used to mix in the comprehensive coffee, such as the taste of melon peel is the most advanced variety.

3. Manning

Produced in Sumatra, Indonesia, is a basic bean, roasted with bitter taste, thick and strong taste, is the most common mixed coffee beans.

4. Mocha

For example, mochas from Ethiopia in Africa are all Arabica varieties, with a unique sweet and sour taste, as well as a special flavor of chocolate, with fruit aroma in baking, such as mixing in coffee to increase aroma, mellow taste to increase its uniqueness.

5. Brazil

Belonging to Arabica, its taste is slightly sour, slightly sweet, slightly bitter and slightly fragrant. Coffee beans with a neutral taste do not have a strong special taste, and are very suitable for drinking alone or mixed with other coffee.

The criteria for judging good coffee

A good cup of Italian coffee can be seen from the appearance and color of crema. First of all, it is best for crema to have a sense of mirror oil (another saying is tiger spot, but if the amount of coffee powder is too small and excessive extraction will produce white spots), and its thickness should be between 3mm, the extraction amount of a cup of coffee should be set according to the capacity of the cup, with 25--35ml as the best range, and it is best to drink it within two mouthfuls to keep the flavor fresh. Italians usually come into the coffee shop early in the morning to have a cup of espresso and drink it at the scene. You don't even need time to sit down.

Coffee cups are also important.

In addition, many people ignore the importance of coffee cups, but when you cook a perfect espresso, the shape of the coffee cups is also important, which will affect the taste and heat preservation effect.

Italians only use their index finger and thumb to hold the handle of the coffee cup gracefully, making the situation of drinking coffee leisurely. The design of the solid thickness of the coffee cup edge is also very different from that of the general coffee cup, just so that the lips can drink every mouthful of strong coffee, while the opening size of the coffee cup is just enough to cover the nose when drinking coffee. full aroma of coffee between nose and wing.

Fancy coffee such as ▲ cappuccino is derived from espresso. A good espresso can be seen from the color of the crema above and should have a mirror-like oily feel without white spots.

Make a good espresso 4m

To make a good espresso, Italians sum up four important elements, which are also called the four M of espresso by coffee lovers:

Mano

The coffee bar master, that is, the skill of the modulator, is of course the most important link. The modulator must understand coffee and constantly study it in order to make coffee brewing an art.

Macinazione

When the coffee beans are ground and the coffee powder is too fine, the coffee will become more bitter because the hot water is left in the filter for too long. On the contrary, if the coffee powder is too thick, it will make the hot water flow too fast, and the coffee will taste lighter.

Miscela

The formula of coffee beans, espresso is made from a mixture of different proportions of coffee beans. Italians think that only in this way can coffee with unique flavor be conditioned. As for the formula and proportion, it depends on the modulator's own ability and hobby.

Macchina

Espresso machine can be divided into commercial coffee machine and household coffee machine. The main difference is the mechanism of steam pressure and the control design of brewing time, which can be divided into semi-automatic and fully automatic.

The process of using an Italian coffee machine

1. Warm cup

First of all, before all the actions begin, you must first warm the cup in the warm cup area of the coffee machine to avoid the hot drink coming into contact with the cold cup will affect the taste. If the household coffee machine does not have a warm cup area, you can also use hot water to scald the coffee cup instead. Be sure to wipe dry to avoid excess moisture affecting the taste.

two。 Clean the handle

After removing the handle, first wipe off the residual coffee powder after the previous use or the water after cleaning, so as to avoid soaking the coffee powder with the residual moisture on the hand extraction head and affecting the taste, such as the coffee powder at the edge of the handle flows into the cup, it will cause more dregs at the bottom of the coffee.

3. Packed coffee

Coffee powder should be evenly poured and pressed, this step requires uniform density and compactness, otherwise insufficient extraction will be caused when the flow rate of hot water is too slow, which will lead to sour taste of coffee, and excessive extraction will be caused if the flow rate is too fast.

4. Installation handle

After filling and smoothing the coffee powder, be sure to install the handle and press the button immediately, because the head is generally about a hundred degrees, the heat of contact with the coffee powder on the glove has already begun to change, which will lead to the smell of the coffee.

You can also easily taste elegance and mellow at home.

Although the steam pressure produced by household-grade espresso machines is not comparable to that of hundreds of thousands of commercial-grade machines, it does provide an easy way to solve the problem of blending, and through the formulation of coffee beans and the user's own technology, you can still brew mellow espresso. Some classic models are introduced here.