Espresso understand the characteristics of espresso

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Espresso is mainly brewed from espresso machines, mochas and other espresso brewers, and the basic coffee brewed is generally called ESPRESSO espresso in Chinese. It means a coffee drink based on espresso coffee.

Italian concentrate [Espresso]

Espresso means express, which means fast (here it doesn't mean express delivery), that is, to order a drink that is ready to drink. There is a saying that "the consumer, not the espresso must wait" means that it is the consumer who needs to wait, but the espresso should be drunk immediately after it is made, and you can't wait for someone to drink it. Because after the espresso is made, there will be a layer of "crema" on it, so you must drink it before the crema foam dissipates, otherwise it will lose its smooth taste, and the sour taste will gradually increase over time, as well as an unbalanced salty taste. Of course, some players like to wait until espresso is cool before drinking her cold taste, because the tongue has different taste sensitivity depending on the temperature.

Espresso is also very different from other cooking methods, and a very important element is stress. In the early 20th century, in order to provide guest coffee quickly in a short period of time, a method was developed to increase the pressure of boiling water, that is, to put the water in a sealed heating pan and bring it to a boil. at this point, the pressure generated by water vapor can accelerate the efficiency of coffee extraction (the same principle as the current mocha pot). However, there is a disadvantage of this approach, that is, there is no way to extract coffee at the correct temperature (about 90 ℃ of water), causing boiling water to scald the coffee powder and produce a bitter taste. So another way to generate stress was developed, that is, using the coffee bar maker's arm to create pressure, resulting in an espresso with crema (later with springs to provide more stable pressure than the arm). Today, most coffee machines use electric pumps to provide labor-saving and stable pressure to extract coffee. The resulting strong drink is the base of all espresso.

Manufacturing method

The dosage of ground coffee powder is 6.5 ±1.5g.

Water temperature: 90 ±5 ℃

Injection pressure: 9 ±2 bar

Extraction time: 30 ±5 sec.

Coffee content: 15 murmur50 ml, best 25--30ml