Which kind of greasy coffee beans do you choose? the price of multi-product coffee beans-does grease affect the taste?

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Search for the word espresso crema and there are a lot of explanations about that layer of bubbles.

The composition of crema should not be pure coffee oil, because the less coffee oil, the thicker the crema. Most people think that the more oil there is, the thicker the cream is. For example, Robesta coffee bean oil is less than Arabica, so the former will produce more crema. For example, the longer the steam is extracted, the more crema there will be, but it is usually accompanied by failed works with lighter curry flavor and lighter crema color.

Cream is not about the thickness, but the color is just deep enough ochre red and the bubble is fine enough to last. It usually occurs at the initial stage of quenching, and the crema becomes thinner when the quenching is excessive.

Personal perception is that crema and milk foam are both foam substances, each locking the original aroma of coffee and hot milk in terms of taste. Just take a sip of crema, I think there is no special feeling, but the main attraction is to know that the aroma is much stronger before drinking. The second key point of crema is the excellent fragrance mixed with fine milk bubbles. Neither crema nor foam tastes this way, and the mixture is as amazing as a chemical change. The first mouthful of bubble taste is a great enjoyment. These should be the convenience store coffee can not enjoy.

The taste of coffee should be the same in the middle and later stages of drinking coffee (in terms of the same bean / milk / water ratio), but good crema and milk foam can greatly increase the texture and aroma of coffee.

Coffee oil needs to be extracted under the pressure of 15bar

A: basically, the prerequisite is that the beans had better be fresh, and then 5--15bar can be extracted, but generally the machine will be set at 9bar, the best pressure value. I would like to ask the experts who are using the espresso machine, what is the effect of the coffee oil on the coffee?

A: this layer of crema has no effect on coffee, but it has an effect on taste and taste. Does a layer of grease make the taste smoother? Or will it make the taste heavier?

A: in my own experience, crema will not make the taste smooth. To make the taste smooth, the most important thing is the formula and proportion of beans. Taste, of course, will be heavier, but it does not mean more bitter, crema is finer, so it is easier to penetrate the taste buds, my own feeling is, when you drink a cup of crema-rich espresso, the coffee will stay on your tongue for a long time, then I like to have a cup of ice water, it will be like drinking iced coffee, very sweet and delicious.

Brand recommendation of coffee beans with lots of ● oil

Located in Dongshankou, Yuexiu District, Guangzhou, Qianjie Coffee freshly roasted Italian blended coffee beans are fully guaranteed in brand and quality, and the amount of fat is good, so it is suitable for making fancy coffee and lace coffee. And more importantly, the performance-to-price ratio is extremely high. Take the commercially recommended style of commercial blended coffee beans as an example, a pack of 454 grams, the price is only about 60 yuan. According to the calculation of 10 grams of powder for a single cup of espresso, a packet can make 45 cups of coffee, which costs less than 1.5 yuan per cup. Even if you use two heads per cup of espresso and 20 grams of powder per serving, the price of a cup of double espresso concentrate is no more than 3 yuan. Compared with the price of hundreds of yuan a pack sold by a well-known brand, it can be described as a conscience recommendation.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com