What kind of coffee is espresso? Italian espresso cooking methods and basic cooking parameters

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Today, let's discuss the brewing method of Italian espresso. We will first quote a group of statistical standards for quenching espresso made by the National Coffee Institute of Italy (INEI,Italian espresso National Institute), and then discuss a quenching principle of beans imported from Italian coffee factories.

Basic brewing parameters provided by the Italian Coffee Institute (INEI,Italian espresso National Institute):

Coffee powder quantity | 7g ±0.5

Quenching temperature of coffee | 88 ℃ ±2

Drinking temperature in the cup | 67 ℃ ±3

Quenching pressure of coffee | 9 bar ±1

Quenching time | 25 seconds ±5

Caffeine content | < 100mg / per cup

Coffee quenching quantity | 25ml ±2.5 (including foam crema)

* v often good coffee | organize the list by yourself

* the above values are all quenched with a single cup filter cup (Single).

Have you found that the amount of coffee powder is too small, so quenched to 25ml, it will not be very strong? Many people will think that this is more American flavor, but in fact it is not. Not to mention "espresso". (in terms of coffee culture in various countries, it can be said that espresso is called "coffee" in Italy)

If you use the value provided by INEI to quench the coffee and adjust the espresso, it will be a very smooth, greasy, balanced taste and espresso with lingering aroma. This is the coffee that Italians drink every day (espresso)! Except for drinking cappuccino in the morning (the ratio of coffee to milk is also unusual), the rest of the time is to drink espresso without milk.

Italian espresso brewing mode, so good that it can be directly into the throat, the main key is in the "degree of quenching" and "concentration". With the least amount of coffee powder to achieve the best and good import of espresso, it can also be said to be Italy's espresso gold cup quenching.

So come to think of it, Italian coffee manufacturers are roasting the finished flavor of coffee beans, and they will also do different baking processes according to Italian preferences and cultural habits, so as to make it easier for local Italian bar players to brew espresso with factory bean characteristics.

It is also because Italian coffee beans have a special baking process, so that the general comprehensive coffee beans on the market can not be cooked with Italian flavor espresso, and even the cooking methods should be changed accordingly, otherwise it will be very bad.

How to cook Italian espresso.

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