Why is espresso mixed with beans? Must you stir before drinking? Knowledge of espresso

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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. Water-soluble ingredients are heavier, so they sink to the bottom as coffee liquid, while fat-soluble ingredients float to the top 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 rich crema, watching the sugar slowly sink, while fantasizing about the rich taste of coffee, is also a happy experience--

Sugar can also be used to judge crema abundance: carefully put a spoonful of sugar on crema, do not let crema be broken, if the sugar stays for 2- 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- 4 days to more than 2 weeks, so that the gas generated during the roasting of the coffee beans can be naturally discharged.

In the stable state after extraction, when crema does not exceed 3--5mm, it is the best state of 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 type of 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 rather than making espresso with single coffee, various single coffee is often mixed to make special coffee for flavor richness and harmony.