How to drink espresso Espresso is it good to drink espresso with beans?

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Espresso is a very classic Italian coffee with a rich and layered taste. It can highlight some flavor characteristics of coffee. But also because espresso tastes very strong at the beginning, more people like espresso-based espresso.

In addition, many cafes do not put espresso on their menus and spend most of their time as hidden menus until asked by experienced enthusiasts. Although this coffee is not on the front street coffee menu, it will also be produced according to the needs of guests.

For this unpopular and common coffee drink, many enthusiasts will want to know "how to drink an espresso". Every time they hear this type of problem, they want to solve this problem, or first understand another question, "what do you drink espresso?"

The orthodox espresso method is to drink it quickly, about two to three mouthfuls, because the coffee tastes the best, consumes less caffeine, and takes care of your health while enjoying the delicacy.

But when it comes to espresso, Qianjie Coffee can be shared into three ways to find out which espresso espresso taste is most suitable for you.

I. the common method of getting started with espresso

In general, espresso from Qianjie Coffee is produced with ice water. People gargle before drinking espresso and clean their mouths to get a better feeling of espresso. Then stir the espresso with a spoon, the bottom of the espresso will be thicker, the surface will be thinner, stirring well can better taste the espresso. Of course, you can also feel different tastes and layers without stirring.

Then divide the espresso into 3 to 4 sips, rub the upper jaw with the tongue to feel the touch of the espresso, use both sides of the tongue to feel the acidity of the espresso, combined with a variety of taste senses to taste the overall state. After drinking, take a breath and feel the aroma of espresso and the remaining rhyme in the mouth. Finally, drink some water and gargle to feel the sweetness of the coffee.

But as an entry-level espresso coffee fan, you might as well try to add a small amount of sugar and proportion to no more than the fresh milk of the coffee itself, stir it slightly and drink it up in one gulp. This way of drinking, you can taste the semi-melted sugar in the mouth at the same time, from bitter to sweet flavor, will definitely make you fall in love with this cup of espresso. Fresh milk can also neutralize the strong taste, which is the most suitable way for entry-level coffee fans.

Second, the drinking method that belongs exclusively to men.

For men, directly facing the strong espresso is definitely the most suitable way to drink. When tasting the strongest espresso of coffee, you can first take a sip of ice water to remove the smell from your mouth, and then drink up the coffee. The double taste enjoyment of ice water and boiling hot espresso is definitely another kind of surprise besides taste.

If you want to add some tricks, add some lime or whisky to the espresso to make the two strong tastes collide with each other.

Third, the way to drink exclusively for ladies

Compared with the absolutely strong taste pursued by men, the drinking method suitable for beauties is much more elegant. Before drinking coffee, first drink warm water, and then slowly drink espresso, the warm sense of fusion in the mouth gradually floats out the aroma of espresso, graceful performance and male drinking method is an absolute contrast.

Of course, just as most women love lattes, which are processed by espresso, it is also a way of taste to add some fresh milk without sugar to espresso.

Technically speaking, Espresso is not only a drink, but also a method of brewing. At a pressure close to 9bar (that is, 9 times the normal atmospheric pressure), let nearly boiling water penetrate the finely ground coffee powder to extract a cup of thick and strong Espresso espresso. Most espresso machines take less than a minute to complete the entire extraction process. If you flush it by hand, you may not even have finished pouring water in that minute.

This is the characteristic of espresso, which is very convenient. Next, Qianjie Coffee will share with you how to make an espresso.

The first step is to receive the powder. Before picking up the coffee powder, you need to put the handle on the electronic scale and clear the zero, and then put on the electronic scale after receiving the coffee powder to ensure that the weight of the coffee powder is the same each time. Qianjie Coffee uses 20 grams of coffee powder.

The second step is cloth powder. When distributing the powder, we can spread the powder according to the demand, such as the powder dispenser used in Qianjie Coffee. If you don't have it, you can also use finger powder, mainly to ensure the uniform distribution of coffee powder.

The third step is filling and pressing. The filling pressure should be moderate, too light will make the coffee pressed powder loose, too heavy will make the coffee pressed powder too tight and dense, the water will be difficult to pass through the coffee pressed powder, leading to over-extraction, in addition, the direction should be perpendicular to the powder bowl.

The fourth step is extraction. Buckle the handle to the coffee machine, immediately turn on the extraction switch, and start the clock at the same time, the general extraction of coffee liquid is 40 ml, the time is about 25-30 seconds.

Step 5, after the extraction is completed, you can clean the powder bowl.

The front street uses the Pegasus E98 espresso machine. The extraction parameters are as follows:

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Ratio of powder to water: 1. 7: 1. 1: 2.

Powder content: 12g (single espresso) 20g (double espresso)

Extraction concentration: 20ml (single part) 40ml (double part)

Qianjie uses double espresso to make espresso, so it is also very important to choose a suitable espresso. At present, Qianjie coffee uses self-baked sunflower sunflower beans. Ethiopian sun cherries are used to match Honduran sherry beans according to 7:3, so the flavor entrance of the extracted espresso has obvious fruit acid. A hint of berry aromas linger, rich aromas of wine and chocolate, and a comfortable finish.

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