What is the perfect espresso bean? the difference between ordinary coffee beans and espresso beans

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You are standing in the supermarket, worried about the rows of espresso beans on the shelves, and you find that each coffee is different, some are deeply roasted, some are lightly roasted, some are blended, some are individual. Maybe you're thinking: what makes really good espresso beans?

●, what is espresso?

Simply put, Italian concentration is a method of brewing coffee. After World War II, espresso became the national drink of Italy, because in this way, people can make very good coffee from poor quality coffee beans. Under the condition of high temperature and high pressure, the espresso machine can make the mixed coffee of Robusta and Arabica into mellow and strong coffee.

The word "espresso" you see on the espresso bean bag is actually the baker's recommended brewing method, indicating that the barista has been blended and is most suitable for making espresso. In other words, "Italian concentrate" is not a type of coffee. From a professional point of view, the type of coffee is called "bean seed", such as Katura, iron pickup and so on.

Juliet Han, chief baker at Blue Bottle, said: "traditional espresso beans are roasted with low acidity and thick taste, so they are usually roasted very deeply." But not all espresso is the case. Single products and mixed coffee with strong fruit flavor and bright taste are also suitable for making espresso.

●, how on earth should espresso be made?

Step 1: remove the handle from the coffee machine and put it on the electronic scale, which is called peeling and clearing.

Step 2: press the outlet button to release the water in advance.

Step 3: if a double-headed handle is used, the amount of coffee powder should be between 18 and 21g. Grinding parameters are very important to ensure a balanced taste of coffee. In principle, espresso should be ground more finely.

Step 4: gently flatten the powder bed with your fingers to ensure that the surface of the powder bed is smooth.

Step 5: place the handle on a clean, horizontal table, place the powder hammer on the handle, and apply vertical pressure to the powder hammer with your arm, without too much pressure, just between 20 and 30 pounds. After the pressure, rotate the powder hammer slightly to compact and flatten the pressed powder to ensure uniform extraction.

Step 6: put the handle into the coffee machine and place the coffee cup under the handle. We recommend using preheated ceramic cups.

Step 7: press the water button, the coffee will flow out very slowly at first, and then gradually form a trickle. When the time reaches 30 seconds, the extraction ends, the water will become thicker, become "golden" or yellow, at this time to stop brewing.

Some people like to stir it up and drink again, while others like to drink it directly, feeling multiple levels of taste and taste, depending on their personal preferences.

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