Introduction to the Research, Grinding and extraction of Italian espresso Espresso

Define

In short, Espresso is about 8 grams of deep-baked mixed beans, after fine grinding, the use of Italian coffee machine, at 9 atmospheric pressure, about 90 degrees temperature of the use of steam pressure, in about 25 seconds to quickly extract 30cc with golden crema strong and rich flavor of coffee.

Meaning

By decomposing the definition, you can see the components of espresso:

(1) Comprehensive blending of beans

Espresso is different from individual coffee, a good espresso should have rich taste, acidity, bitterness, rich taste and sweet taste at the same time, but a single variety of coffee beans can not achieve the richness of this taste, so espresso generally uses more than two kinds of beans for blending, while the traditional Italian blending generally has Brazilian beans to enhance its strong taste. Some bakers in order to pursue good mellow and beautiful crema will add a certain proportion of Robesda beans, there is no fixed formula for espresso matching, according to personal preferences can be matched at will, of course, the principle of matching is to comprehensively complement the advantages of several kinds of beans, the pursuit of rich and rich taste.

(2) Deep baking

Espresso usually does deep roasting to caramel or even carbonize the inside of the beans, which makes the coffee bitter and sweet, but the degree of deep roasting varies from place to place. For example, southern Italian roasting is deeper and has almost no acidity in Italy's relatively acidic northern Italian roast. The baking degree of the Nordic countries is generally lower than that of the southern European countries.

(3) Fine grinding

Because espresso is extracted in a short time of about 25 seconds, a very short extraction time requires a very fine grinding degree to ensure that the ingredients in the coffee are fully extracted.

(4) Italian coffee machine

The espresso machine can be said to be the best gift that Italians gave to mankind at the beginning of the 20th century. The emergence of it has completely changed the traditional extraction method of coffee. In addition to changing coffee from direct extraction with water to extraction driven by steam, it has greatly improved the speed of coffee production and made mass production possible in a short period of time. It also adapts to the fast pace of modern society and promotes the commercial popularization of coffee shops. After a century of continuous improvement, the performance of Italian machines is becoming more and more stable and powerful. From the original press bar machine to the modern one-button fully automatic machine, the old brands have flourished forever and new brands have emerged one after another.

5) Atmospheric pressure

The most important feature of espresso is to use steam to quickly penetrate the coffee powder under the force of 9 atmospheric pressure to extract the ingredients, and this principle also makes espresso have that golden layer of crema.

(VI) time control-25 seconds

Due to the unique way of making espresso, the production time of a cup of coffee is reduced to 25 seconds. In the course of operation, extracting a cup of rich coffee in about 25 seconds also has certain requirements for the barista's technology. if the time is too short, the extraction is inadequate. if the time is too long, it will dilute its concentration and extract too many bitter ingredients.

(7) 30cc-the essence is concentrated.

No drink can match the magic of espresso! Only 30cc liquid extracted in a short period of 25 seconds has such a strong and rich taste, but after two mouthfuls, it has an endless aftertaste!

(8) crema-- gold dress

Compared with other coffee, espresso's attractive golden layer of coffee oil is the golden dress given by God, which is unique to espresso, while the color and thickness of crema have become the primary criteria for judging a cup of espresso, normal crema is golden, the color is white if not extracted, and the reddish-brown crema indicates an overextracted espresso.

(IX) strong and enthusiastic

There is a saying in Italy: a good man should be as strong and enthusiastic as espresso!

Espresso can bring the strongest taste stimulation, while a cup of espresso contains both ups and downs and countless kinds of flavors that cannot be described in words. Its strong strength can make people feel tired and refreshed after drinking, which is where its magic lies.

(10) the uniqueness from aroma to aftertaste

Because of the unique way of deep roasting and production of espresso beans, unlike the obvious floral and fruity aroma of single coffee, the aroma of espresso is also implicit, mostly for the aroma of baked bread and dried fruit, which is also filled with fruit, flowers and chocolate. although its aroma is not as fresh as the aroma of single coffee, it is thick and rich, and at the moment after drinking, the tongue is like a spring gushing sweet. And the lingering rhyme after drinking is also difficult for other coffee to reach.

(11) inclusive and ever-changing

Different from the "single product" of single coffee, the charm of espresso lies in that it can provide a sense of taste shock, while fancy coffee mixed with milk and cream still has an ever-changing taste, enriching the world of coffee. It not only maintains its own unique personality, but also has an inclusive mind, which may also be a portrayal of the national characteristics of the nation that produced Ferrari and GUCCI,prada.