Italian condenses knowledge about Espresso

I have studied coffee for two years-it is really shameful to say that the so-called espresso is a kind of coffee with a comprehensive mix of beans roasted with 8g deep, which is carefully ground and steam pushes 90 degrees water through the coffee powder at 9 atmospheric pressures. the 30cc extracted in about 25 seconds is a coffee with rich aroma and rich flavor of golden crema. In fact, there are many details about espresso. It hasn't been completely worked out yet. Today, let's just dig to the bottom and break through the south wall. Finally, we are not busy in vain. Let's see:

With regard to Italiano Espresso National Institutee (Italian National Coffee Certification body, established in July 1998, it aims to certify espresso, a special coffee of "made in italy", and to certify coffee beans, coffee making utensils and baristas to issue certificates to coffee shops that produce and sell coffee that meet the standards, so as to ensure that consumers can drink authentic espresso espresso.) Standard of:

In addition to basic common sense rules, the agency specifically sets out the conditions that espresso should meet:

1. The weight of ground coffee powder used in each Espresso must be between 7g+o.5 ~ 7g-0.5 g.

2. The boiler water temperature is kept between 88 °C and 88-2 °C.

3. The temperature of the coffee is kept between 67 °C and 67-3 °C.

4, water pressure between 9+1bar and 9-1bar

5, the extraction time is between 25 seconds and 2.5 seconds.

6, when the coffee is at 45 °, the viscosity is more than 1.5 PS.

7, the total fat content is above 2mg per milliliter.

8, caffeine content per cup