Coffee oil-rich espresso beans recommended coffee beans for caffeine

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Some people like the flavor of espresso, while others like the taste of espresso. There are all kinds of SOE coffee beans that like flavor, so what kind of coffee beans do you like to drink with strong taste? The most fascinating thing about Crema espresso, the iconic feature of espresso, is the golden and delicate layer of coffee oil, known in Italy as Crema, which is formed by the high-pressure extraction of espresso machine, which wraps the oil with carbon dioxide into the cup. And because the carbon dioxide wrapped in oil can not be volatilized for a while, forming a temporarily stable structure.

The thickness and color of coffee oil also represent the quality of espresso. For a qualified espresso, the thickness of the oil should be 1x3 of the coffee liquid, the color should be golden, and the surface is smooth and delicate without large bubbles. What are the factors that affect coffee oil? The freshness of ① coffee beans because the oil in the coffee is produced by the carbon dioxide in the coffee, you can also judge whether the coffee beans are fresh by the amount of oil. The more oil, the fresher the coffee beans. The roasting degree of ② coffee beans is the same, under the condition of the same freshness, there is also more oil, we can also think that the deeper the roasting degree of this bean. The deeper the oil is extracted from ③ coffee beans, the more dissolved matter in the coffee enters the coffee liquid.

Different coffee varieties of ④ beans produce different traits, which can also affect the amount of oil produced. Robusta coffee is known to produce more oil than Arabica coffee. What do you recommend for fat-rich coffee beans? We all know that Arabica tastes sweet, Robusta tastes bitter and wood, but Robusta has more oil than Arabica. All Italians who like mellow taste are used to using Arabica coffee beans with a little Robusta coffee beans.

Qianjie has developed an Italian blend of coffee beans for guests who like oil and taste, named "commercial mix coffee beans", which is made up of Arabica coffee beans from Brazil and Colombia and 10% robusta coffee beans. This blend has rich grease and taste and caramel sweetness, with nutty and cocoa, dark chocolate flavor, sweet and sour balance, a little bittersweet, lingering finish. Add a small amount of Robusta coffee beans to increase the richness of the oil, because of the small amount, it will not change too much flavor. Qianjie named this blended bean "Commercial blended Coffee Bean" because it has a good performance in both American and milk coffee, coupled with the advantage of price, it is very suitable for commercial cafes. Rich oil better pull flower espresso is also used to make lattes, hot lattes are often "incidentally" accompanied by exquisite flower patterns. The delicate and rich coffee oil is easier to pull flowers. The espresso with grease can be better fused with milk foam to maintain a stable state, which has a great influence on the meticulous degree and stereotyping of the flower. Although the espresso without oil can also pull the flower, but the pattern pulled out is slightly stiff and rough.

Apart from coffee beans, what is the main reason for the thinning of fat? The barista of the front street coffee just shared several factors that affect the oil, but excluding several factors, what is the reason why the oil of espresso is so thin and thin? We think the problem still lies in stress. Reviewing the concept of grease just shared, grease is the product of a stressful environment. Under enough pressure, even lightly roasted coffee beans can extract a certain amount of oil. If consumers are unable to extract the ideal oil state when extracting beans specially used for espresso, the barista of Qianjie Coffee will recommend you to check the extraction pressure, or an Italian coffee machine with commercial ability.