Espresso Teaching---Production (1)

This text is based on espresso and supplemented with some production methods and recipes of other ingredients. These production methods and recipes are the accumulation of my experience and cannot be regarded as standards. I have always had a view that there is no standard for coffee, just do as you please. But you have to understand some principles so that you can make delicious food. I hope that baristas who make coffee will have the spirit of "Da Jang Geum" in dealing with food-"sincerity and sweat in food is the secret recipe."

In the past, I used to treat coffee only by making it good. Later, in a barista competition, I came into contact with a senior in the coffee industry. When communicating with him, he inadvertently mentioned a word that I had been in contact with for a long time, but had not attracted attention-delicious!

Yes, it's easy to make coffee and drink it well, but it's very difficult to make coffee delicious. Many coffee industry seniors and baristas who are determined to achieve a career in the coffee industry, this may be the pursuit of coffee all their lives.

The pursuit of the delicacy of coffee is the professional spirit and attitude that coffee people should have. It's a shame to think that I used to only pursue good coffee. According to the words of "Da Jang Geum", it is that my sincerity in dealing with coffee is not enough.

Delicious food has been made, and it is the mission of baristas to find ways to share the delicacy with the world and make more people fall in love with coffee.

Through a series of productions I have written in this article, I hope that the barista friends who are destined to see this article can follow the analogy and draw inferences. We work together to explore the taste of coffee and bring the taste of coffee to more people.

I. the product of Italian espresso espresso

(note: this article does not cover the understanding and operation of espresso. I will carefully analyze this form of coffee in my future blog post.)

Espresso, according to the great coffee man Dr. Illy, means "make it specially on request" and now refers to espresso espresso. The basic requirement of its production is fast and fresh. There are some coffee materials that say that the word espresso is evolved from Express (express delivery). Whether there is any evidence remains to be seen.

Espresso, many coffee lovers say it is the essence of coffee, all the beautiful things of coffee are reflected in that very small amount of espresso. However, if there are some defects in ingredients, equipment or operating procedures, they will be magnified and directly affect the performance of the espresso cup. So you have to be extra careful when producing espresso.

I divide the products of espresso into three categories. One is the standard espresso, which simply takes 20-30 seconds to extract about 30 milliliters of espresso. Dr. Illy, the great man of coffee, has a view that the best state for espresso to flow out of the coffee machine is one milliliter per second. This is the result of his research, and I accept this view unconditionally. Just accept this point of view, I will consider coffee mixed beans, coffee roasting and other issues.

The standard espresso generally carries the cup by the weight of the handle of the coffee machine, which is divided into Solo (Italian) / Single (English) / single score, Doppio (Italian) / Double (English) / double score, that is, single and double production. There are also some stores (such as Starbucks) that use the word Shot to mean espresso.

The other is the espresso which is thicker than the standard espresso, which is professionally called Espresso Ristretto. To achieve Ristretto in theory, it is necessary to fine the grinding degree of the bean grinder and extract 15-20 milliliters in 20-30 seconds. Coffee lovers who drink Ristretto, I call them coffee fanatics. Espresso is already very strong coffee, and these coffee lovers are still looking for stronger coffee to stimulate their taste system. Because it is very troublesome to realize Ristretto by adjusting the grinding degree in theory, in most cases, baristas use the way of shortening the extraction time to get Ristretto.

When making iced coffee, some baristas use the Ristretto method because the ice will dilute espresso. In this way, try to reflect the flavor of espresso in iced coffee. But in the barista competition, if the contestants make creative iced coffee and use Ristretto as the bottom of the coffee, they will be limited by the rules.

The third is espresso, which is lighter than the standard espresso. Professionally, this kind of espresso is called Espresso Lungo. Lungo is my favorite espresso, which is more balanced and softer in aroma and taste, so it is highly sought after by many coffee lovers. In theory, the realization of Lungo is to adjust the grinding degree and extract 40-50 milliliters in 20-30 seconds. In real work, many baristas achieve Lungo by prolonging the extraction time. Due to the extension of the extraction time, resulting in excessive extraction of espresso, I do not think it is a desirable method.

It is very troublesome to get Lungo by mixing powder in real work, so some baristas have changed their practice and adopted the method of adding reclaimed water to the standard espresso to achieve Lungo. As soon as the method of adding water is adopted, you get a series of coffee with other names, such as Espresso Americano (Amelikano, Italian American), gold coffee, black coffee, strong coffee and so on. In fact, the essence is the same, that is, the dilute espresso.

These are the three ways to produce espresso.

The theoretical analysis table of the three production forms of the attached 1:espresso.