How do you drink espresso? why order espresso with a cup of water?

A friend who drank coffee for the first time once asked: isn't espresso Italian? Why are there words marked America and Africa? In fact, America and Africa are places where coffee beans grow, while Italy is the birthplace of coffee drinks you usually see (espresso, latte, cappuccino, etc.).

The origin of espresso has to mention the history of espresso machines. The world's first espresso machine was invented by a man named Angelo Moriado and was displayed in Turin, Italy. The coffee machine is called "Espresso". In Italian, it means "fast" and "squeeze".

In 1901, Luigi Bezzera, an engineer in Milan, Italy, patented the production of a commercial Italian coffee machine. In 1905, La Pavoni used this technology in the production of espresso machines. However, in the early years, the extraction pressure of the Italian coffee machine was only 1.5 Pa, the water temperature was extremely high, and the extraction time was as long as 40 seconds. The final coffee was light in taste, not rich in quality, bitter in taste, and more like an American coffee machine as a whole.

With the advent of the 1930s, as electricity replaced steam, the design of coffee machines changed with the pace of the times. Milan barista Achille Gaggia designed an Italian coffee machine with a piston pressure rod. However, due to the arrival of the second World War, people's attention has shifted from leisure consumption to protecting the country, and the development of coffee has come to a standstill. It wasn't until 1948 that Faema got the right to use a patented technology. In 1961, Pegasus launched the Faema E61, the father of the espresso machine. With the advent of the pump-driven coffee machine, the extraction pressure can reach an unprecedented 9bar. Since then, espresso has been characterized by the iconic emulsified oil (crema), strong flavor and thick taste.

People don't like bitter food in their bones. Most of the espresso that people often drink will choose the combination of milk and coffee, and the number of people who choose espresso + water will be even fewer. If you only drink espresso directly, it's really rare.

Anyone who knows how the espresso machine works should be until the espresso practice is to grind the espresso beans into a fine powder and then press the hot water over the powder layer with high pressure in a short period of time to get a thick, thick coffee liquid. So if you want to drink it directly, you really need to be psychologically prepared for the first time. So, what's the right way to drink espresso?

Qianjie Coffee shops produce espresso with an extra cup of ice water and a small spoon.

1. Before drinking espresso, you can take a sip of ice water to clean the mouth so that the sensory organs in the mouth are fully prepared.

2. By observing the color and state of Crema, we can judge the barista's technical level of making espresso and the freshness of coffee beans.

3. The thickness of Crema can be checked with a small spoon and stirred to make the upper and lower layers of the coffee liquid blend more perfectly and make the taste more uniform.

4. take a sip of espresso, don't swallow it, let it stay in your mouth for a while, and fully experience the touch and taste of coffee liquid in your mouth.

5. Before drinking the next sip of espresso, you can take another sip of water to clean your mouth to fully experience the hierarchy of espresso.

Even if the steps of making espresso are very simple, Qianjie still has to consider many factors when making espresso, such as powder amount, extraction amount, grinding degree, pressure and so on.

[powder quantity] although the more powder you use, the more coffee you will get, but the amount of powder is determined by the powder bowl. If the amount of powder far exceeds the capacity of the powder bowl, it may cause the cooking handle not to be fastened to the head; if the amount of powder is too small, it will easily cause uneven extraction. The brewing handle powder bowl of Qianjie coffee shop has a capacity of 20 grams.

[amount of extraction] generally speaking, the ratio of espresso powder to water commonly used in the world is 1:2, that is, one serving of coffee powder is extracted from double espresso.

[grinding degree] when the finer the degree of grinding, the smaller the coffee powder particles, the more time it takes for water to pass through the powder layer, and the more substances extracted by water, the more bitter and astringent taste; if the coffee powder particles are thicker, the less the contact area between the particle surface and water, the less coffee substances extracted, and it is easy to underextract. Therefore, the appropriate degree of grinding is very important.

[pressure] the ideal extraction pressure is about 9 Pa. If the extraction pressure is too low, the oil components extracted will be too few, and the high-quality coffee flavor substances will be less, and the taste is relatively inferior, so it is easy to underextract; if the extraction pressure is too high, as a result of strenuous exercise between strong hot water and coffee powder, too much coffee tissue is destroyed, more insoluble substances are extracted, and the product becomes bitter.

Production parameters of Qianjie Coffee espresso

Coffee maker: Pegasus E98

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)

The espresso beans used in the espresso produced in Qianjie store are made from sunflowers and sunflowers. The espresso beans in Qianjie are made up of 70% Honduran sherry beans and 30% Ethiopian red cherry beans.

Qianjie Coffee Sunflower with Coffee beans

Producing area: Honduras & Ethiopia

Varieties: Kaddura, Kaduai, Pacas, native species

Treatment: washing and insolation

70% of the Honduran Shirley is fermented from a whisky barrel, bringing strong whisky aromas, vanilla and cream flavors to the coffee. 30% of the sun-red cherries are sun-treated, bringing the sour aroma of berries to the coffee. The espresso made from this blend of beans in Qianjie has obvious acidity, light berry aroma, strong wine and chocolate flavor and comfortable aftertaste.

For more information about coffee beans, please follow the coffee workshop (Wechat official account cafe_style) and exchange professional coffee knowledge. Please add Wechat account kaixinguoguo0925.