Ten essentials of making Espresso

1. Crema is necessary after Espresso extraction.

Crema is a major feature of Espresso. A cup of Espresso is first and foremost made up of a layer of golden and delicate foam. A normal Espresso will appear yellowish brown. This yellowish brown is a bit like the skin pattern on a tiger. The elasticity of this layer of Crema when adding sugar to an Espresso requires that the sugar can stay for a while. If you put two tablespoons of sugar, the elasticity of the Espresso should make the sugar stay on the Crema for five seconds and then slowly fall.

two。 The handle (Portafilter) should be kept warm.

The handle should always be kept warm. The spare handle can be placed on the machine for thermal preservation. If the handle temperature is not enough, the coffee will be cooled and lose its flavor in the process of extraction.

3. Coffee cups should be kept warm.

Pre-used cups should always be placed on the machine to keep warm. If the cup is not hot enough, the coffee will soon be asked, and it will be difficult to provide customers with a warm, fragrant, complete Espresso.

4. Try to grind the coffee powder before extraction.

Coffee beans in the moment after opening the packaging of coffee and air contact with the reaction began to change the taste. The coffee beans will change faster after grinding, and the coffee beans will change completely after 3 hours. So Espresso do not grind beans in advance, try to grind beans before extraction.

5. Maintain the correct extraction time correctly.

Be aware of the importance of time. The general extraction time of Espresso is 25 to 30 seconds, more or less will change the taste. Espresso grinding thickness, coffee content, machine status and other problems may occur, such problems are easy to solve small problems, the biggest problem is the ability of the barista himself. Baristas should strive for a perfect Espresso. When the coffee liquid flows out, it should be as sticky as honey and the flow should be steady and smooth. If there is a spatter of coffee liquid on the inner wall of the coffee cup, you have to make endless efforts to improve it.

6. Improve the Tamping technique through repeated practice.

Filling technique is the most basic and important ability that baristas must possess. It seems easy to flatten a certain amount of coffee powder. In fact, it takes a lot of patient practice to acquire certain skills. In order to achieve both speed and skill, it takes a certain amount of time to develop this ability. If the pressing powder is too heavy, it will cause the extraction time to be too long, and if it is too light, it will cause insufficient extraction. Filling is related to the daily weather, humidity, temperature, coffee bean status and many other factors. Baristas should master all the elements and fill them appropriately according to the situation.

7. Use quality water.

Odorous water will affect the taste of coffee. It is best to use a water purifier, even if the use of water purifier will have a bad smell or some areas with poor water quality should use a water softener. Water accounts for more than 90% of a cup of coffee, so the quality of water cannot be overemphasized.

8. Be kind to the machine every day.

If the coffee shop is counted as a factory that makes goods, the coffee machine is the core facility for you. Even factories with state-of-the-art facilities face closure if there is something wrong with the facilities. Instead of relying on the coffee machine production to manage and maintain the coffee machine, it is better to maintain and cherish it with love and care. Coffee machine cleaning should be carried out in the United States and Japan, every week, every month, every quarter, and every year. The quarterly or annual cleaning should be learned from professional maintenance personnel and then operated. Only when this kind of cleaning is done, your machine will in turn make more and better products for you. 9. Use fresh coffee beans.

Beans of average quality or baked for a long time may be used to reduce costs. But in this way, no matter how good the machine is, it won't make the perfect coffee. On the contrary, this will make customers dissatisfied, reduce the number of steps and affect the reputation of coffee shops. Espresso with fresh aroma and rich flavor can satisfy customers and form word-of-mouth effect to attract more customers.

10. Quality is more important than price.

If you really understand Espresso, you will make endless efforts to make a perfect Espresso. The most important thing to achieve your goal is to understand the coffee machine and to master it skillfully and form a habit. Abandon the idea of only considering price and operating profit, so that it is possible to make a better Espresso, which will create greater customer satisfaction and customer loyalty, and this customer satisfaction and loyalty will also give coffee shops a driving force for long-term development.