How to make espresso? how to drink it? why should it be served with ice water?

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Espresso (Espresso) is a type of coffee with a strong taste by using hot water at 92 degrees Celsius and 9bar under high pressure to grind it into a very fine coffee powder. It was invented and developed in Italy and began in the early 20th century, but until the mid-1940s, it was a drink made separately through vapor pressure.

In terms of quality, espresso has a thicker texture than drip coffee and contains more dissolved matter per unit volume than drip coffee; supply is usually measured in shot. Espresso is chemically complex and changeable, many of which decompose due to oxidation or a drop in temperature. The proper brewing of espresso is characterized by the presence of coffee fat (Crema), a reddish-brown foam that floats on the surface of espresso. It consists of vegetable oils, proteins and sugars. Coffee fat has the combination of emulsion and foam colloid.

Through the short-time and high-pressure brewing process, the unique flavor of a cup of coffee is stronger than other brewing equipment after being concentrated.

Freshly extracted Italian concentrate, covered with a thick, dense, reddish-brown foam, is called "crema". For a good cup of Italian concentrate, crema accounts for more than 10% of the total volume of coffee, and the stabilization time is more than 2 minutes. Crema is a kind of foam that contains gases such as carbon dioxide (CO2), air, water vapor and volatile aromatic compounds. So, when the bubble bursts gradually, you will feel very fragrant.

In the process of Italian concentrated extraction, a large amount of CO2 in coffee powder is dissolved in water at a brewing pressure higher than 7 atmospheric pressure. When the extract flows out, the sudden drop in pressure leads to the rapid release of dissolved CO2 and other volatile substances, resulting in a large number of small bubbles, which is the basis for the formation of "crema". The stability and persistence of "crema" requires the joint action of fat, protein, polysaccharide and melanoidin (the product at the end of Maillard reaction) in the extract.

1. Generally speaking, the coffee shop produces espresso with a glass of ice water to clean the mouth so that you can better feel the taste of espresso.

two。 By observing the color and state of cream, we can preliminarily judge the technology of making coffee at the bar and the freshness of coffee beans.

3. Equipped with a coffee spoon, usually used as a stirring. In fact, it also has a function, that is, to help check the thickness of oil (cream), the thickness of 3-5mm can be considered qualified.

4. You need to take a sip of espresso, don't swallow it, let it stay in your mouth for a while, like red wine.

5. Drink a sip of water, then drink espresso, drink slowly.