How to train espresso? Selective Teaching of making Italian concentrate from Coffee beans to Coffee Machine

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Espresso is extracted with hot water and pressure. The more fresh the beans are roasted, the more crema there will be. But if it is too fresh, the gas produced during baking will dissolve in water, resulting in a bitter or astringent taste. If you drink directly without stirring, the water-soluble and fat-soluble ingredients will be separated and taste less palatable.

Why is there a spoon attached?

When you order espresso (Espresso) in a professional cafe, most of them come with spoons, sugar and water.

Espresso is extracted with hot water and pressure, so in addition to the water-soluble components that will dissolve in water, some fat-soluble ingredients will also be extracted. The water-soluble ingredients are heavy, so they sink below in the form of coffee liquid, while the fat-soluble ingredients float on top in the form of foam. The ingredient of this foam type is crema, which dissolves many ingredients of aroma, consistency and texture. The water-soluble ingredients sunk below are mainly substances that make the tongue feel the taste.

In short, crema is responsible for the aroma part, and the extract is responsible for the flavor part.

If you drink directly without stirring, the water-soluble and fat-soluble ingredients will be separated. Stir or shake the ingredients of espresso before drinking, so that you can feel the rich and harmonious flavor and aroma. So espresso must be served with a spoon.

Should sugar be added in Italian concentration?

Whether or not to add sugar to 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 whether the crema is rich or not: carefully put a spoonful of sugar on the crema so that the crema is not broken. If the sugar stays for 2-3 seconds before slowly getting wet and sinking from the edge, it means that the crema is rich and strong. Crema is rich and supportive enough to pull flowers to look good.

Because sugar masks the bitterness of coffee, the sour taste originally masked by bitterness will be highlighted because the bitterness is reduced, making the impression of coffee brighter. And sugar can soften the texture of coffee, which can be said to be an excellent helper for coffee.

Add a spoonful of sugar to the hot Espresso and drink it while stirring-this is the most traditional Italian concentrated drinking method in Italy.

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3 is the more Crema, the better?

The thickness and maintenance time of Crema have a lot to do with the freshness of coffee. The richer the coffee is, the fresher the coffee may be; the more gas the beans produce during roasting, the more crema will appear.

Extract the coffee not long after roasting, and you will find that there is a lot of crema, but unfortunately, it will also disappear in a faster time. When you taste this kind of coffee, your tongue will feel the same way as when you drink soda. Because the gas produced during baking dissolves in water, it will be bitter or astringent.

From this, it can be seen that even if it is fresh coffee, it cannot be said that it is all good coffee, and we still have to take pains to raise beans properly.

The time for coffee beans to grow varies depending on the degree of roasting. Leave the coffee in a state of isolation from light and oxygen for at least 3-4 days or even more than a week, so that the gas produced during the internal baking of the coffee beans can be discharged naturally, and the beautiful crema coffee can be made with such coffee beans.

In the stable state after extraction, the time is the best when the thickness of crema is about 3~5mm.

4 is it necessary to use mixed beans for Italian concentration?

Italian concentration is just one of the methods of coffee extraction. No matter what kind of coffee beans are used, as long as it is made from an Italian coffee machine, it can be called espresso. As long as it has a good taste, whether it is single coffee or mixed coffee, whether it is light-roasted coffee or deep-roasted coffee. There is no rule on what kind of coffee must be used.

The machine for extracting espresso has the best extraction conditions, so the best extraction can be made no matter what kind of coffee is used. But the so-called "good extraction" will not only extract the maximum value of the good ingredients in the coffee; similarly, the bad taste will also be extracted the maximum value, which must be noted.

Therefore, it is necessary to use good beans with no shortcomings in materials. If the coffee bean has its own shortcomings, as mentioned earlier. Shortcomings are also extracted in large quantities and magnified to unbearable levels.

However, all coffee has its advantages and disadvantages, so compared with making espresso from single coffee, for the sake of richness and balance of taste, various kinds of coffee are often mixed and complementary to make mixed beans for use.

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 Italian concentrate.

Selection of Italian coffee beans

Espresso is mixed with 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.

Brewing espresso at home: choices from coffee beans to coffee makers:

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 cup of delicious espresso 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.

Brewing espresso at home: choice from coffee beans to coffee machine brewing espresso at home: from coffee beans to coffee maker

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.

Brewing espresso at home: a choice from coffee beans to coffee makers

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 nice espresso 4m

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

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 recipe for coffee beans, www.gafei.com/yishikafei/ 2015091639968 html coffee 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.

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