Production Essentials of Italian concentrated Espresso

First, grinding

Espresso requires very fine grinding of coffee beans, but due to the physical properties of beans, humidity, temperature and other factors, we should grasp the accurate grinding degree, timely adjust the grinding degree.

Second, the dress of the powder

Because the finely ground coffee powder will oxidize and lose its flavor soon after it comes into contact with the air, make sure that the grinding is done first and quickly when packed. The amount of powder filled with a single head is 8 grams and the double-headed one is 15 grams. Baristas should master the correct quantity.

Third, filling and pressing

Packing is the key to the production of espresso.

First of all, to maintain the level of pressing powder, "water flows down"-the direct consequence of uneven packing is that the steam passes through the lower side, resulting in excessive extraction of that part and insufficient extraction of the other part, so that you can not get a cup of rich and balanced espresso.

In addition, about the strength of filling and pressure. Excessive pressure will cause steam can not smoothly through the coffee pressed powder, excessive extraction, will make the coffee very strong and bitter, lack of force will cause steam to quickly pass through the coffee pressed powder, insufficient extraction, coffee is thin. As for the use of how many kilograms of strength is actually very difficult for people to perceive themselves, it is important to find a sense of moderate force through long-term practice, and adjust the force at any time according to the characteristics of the powder.

Fourth, water pressure and water temperature

Nine atmospheric pressure, about 90 degrees of water is the premise to ensure the correct extraction of espresso.

Fifth, the right amount at the right time

30cc's coffee should be extracted in about 25 seconds. Excellent baristas will not use automatic keystrokes but manual keystrokes, self-perception of extraction time, only in this way can we find problems with espresso at any time and constantly improve their skills.

Six, cups.

Choose the right cup. Do not use a large mug to hold espresso, generally good machines will be equipped with a more scientific design of coffee cups, and espresso cups are designed in terms of capacity and shape to show its beautiful crema to maintain its good flavor.

At the same time, note that the cup must be warm, and a cold cup will quickly destroy a good espresso.