What are the criteria for making espresso? How to drink espresso?

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As the foundation of all Italian coffee, Espresso is a force supporting half of the coffee world. An ideal cup of Espresso, should be able to achieve a balance between the various elements, taste bright, after drinking the throat feel mellow and not bitter. More specifically, it should have moderate sourness, bitterness, sweetness, rich taste, solid and mellow consistency, lasting, and make people feel like citrus refreshing sour rhyme ~

Standard for espresso

In the WBC (World Barista Championship), espresso needs to meet the following conditions:

A. One serving of espresso is 1 ounce (25-35ml including crema)

B. An espresso coffee is extracted from a few grams of coffee (the exact number of grams depends on the coffee and grind)

C. Extraction at temperatures between 90.5 and 96 degrees Celsius (195 and 205 degrees Fahrenheit)

D. The extraction pressure of the espresso machine is 8.5-9.5 atmospheres

E. Coffee extraction time is preferably between 20-30 seconds, but there is no mandatory requirement

F. The difference in extraction time between Italian concentrates used for the same beverage must be controlled within 3.0 seconds.

G. Espresso coffee must be served in a 60-90ml (2-3 ounce) cup with one ear

H. Espresso is tasted by judges and must be accompanied by coffee spoons, tissues and water.

Literally, fat is the golden or chocolate-colored liquid that has just been extracted from espresso coffee; after extraction, the lighter fat floats in the upper layer and the darker coffee liquid rests in the lower layer.

Concentrated fat is a mixture of substances: water under high temperature and pressure, extract soluble substances in coffee powder, this process will emulsify the natural fat in coffee, and mix with air to produce some tiny fine bubbles. At the same time, fresh roasted coffee itself releases a certain amount of carbon dioxide, which also participates in the emulsification reaction mentioned above;

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