What is the difference between a single and double espresso?

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Italian espresso (ESPRESSO), Italian in 1901, invented the use of air pressure espresso machine, and obtained a patent.

Espresso coffee is extracted in a short time by means of high temperature and high pressure, and there is a thick layer of coffee oil, which not only improves the aroma of coffee, but also makes its texture very rich. Follicular coffee, by contrast, is very mild, and many people are less able to accept the strength of espresso.

But you can not underestimate it, you can say that it is the basis of all Italian coffee, such as well-known latte, cappuccino, mocha and so on. It can be said that espresso coffee has become the largest coffee drink in the world.

Espresso, single serving.

Preparation method: use 7-8 grams of coffee powder. 88 -93 degrees water temperature. At 9bar water pressure. A cup of 30 ml espresso is obtained with an extraction time of 22-28 seconds.

Flavor characteristics: caramel. chocolate. mellow. balance. (Except, of course, for darker or SOE roasted coffee.) This coffee has higher requirements for coffee bean quality)

espresso double

Preparation method: use 16-18 grams of coffee powder. 88 -93 degrees water temperature. At 9bar water pressure. An extraction time of 22-28 seconds results in a cup of 60 ml espresso.

Flavor characteristics: caramel. chocolate. mellow. balance. (Except, of course, for darker or SOE roasted coffee.) This coffee has higher requirements for coffee bean quality)

Production standard:

The barista simply selects the brewing bowl appropriate for the number of cups to be extracted. However, 1 cup of powder bowl with 7~8 grams;2 cups of powder bowl with 14~16 grams of practice is only a textbook example, in the actual operation, the barista to do the preparation is to adjust the particle size of the work, of course, the amount of coffee powder to change.

extraction water temperature

Water itself as a solution, and the temperature it contains is energy, that is, the higher the water temperature, the higher the energy contained, the energy will promote the acceleration of molecular movement, the faster the speed of coffee extraction is actually; usually in a certain period of time, the extraction rate is also higher.

There is a basic principle: shallow high low, that is, light baked beans suitable for high temperature extraction, and deep baked beans as low as possible temperature. Coffee beans after roasting, in different degrees of roasting beans, coffee beans body composition is different, some soluble in water, and some insoluble in water. The temperature of the water is high or low in order to extract the flavor substances we need while suppressing the bad flavor substances.

extraction pressure

The pressure we are talking about is barometric, the pressure at sea level under standard atmospheric conditions. When making espresso, we usually use 9bar atmospheric pressure or 9 times the atmospheric mass at sea level. Depending on the coffee recipe, the exact time to extract coffee varies, but it is basically between 20-30 seconds.

Lower pressures may require longer extraction times; higher pressures may shorten espresso extraction times. However, the truth is more complicated than this, because coffee needs to be extracted correctly on the premise of taste. If other parameters are wrong, even if the air pressure is increased, drinking a cup of Espresso extracted in 12 seconds may not bring you a good experience.