What is espresso? What are the taste and flavor characteristics of the standard practice of espresso espresso?

Although there are only four Italian coffees on the menu bar of the front street store, there are some equally classic styles hidden behind it, such as strong espresso coffee. Espresso has a low domestic audience, but it is a national drink in Italy, where it originated.

Espresso is a method invented by Italians in the 19th century to extract coffee liquid quickly by high temperature and high pressure, and serve it in a special small coffee cup. Because drip brewing takes a long time, Italians need a faster way to extract and drink coffee in order to save time. Simple and mellow Espresso is the first choice, refreshing and saving time. So a good espresso is also the soul of an espresso.

A good cup of Espresso has a nice golden layer of fat called Cream. The appearance of Cream is closely related to nine atmospheres. Under heated and pressurized conditions, water will extract soluble substances from the coffee powder layer. This process will emulsify the fat and oil naturally present in coffee. Also, freshly roasted coffee beans contain carbon dioxide, which is pressurized and dissolved into the coffee during the process of making Espresso. The surface is covered with a dark brown foam, which is the oil produced by Italian extraction. The thickness of the oil is generally 4 mm to 5 mm. These oils contain fragrant molecules.

The production of espresso coffee benefited from the Italian invention of the espresso machine, the world's first Italian machine dates back to the early twentieth century, after a Milan inventor Luigi Bezzella improved design, was born with a separate brewing head and handle coffee machine. This "quick coffee" was popular not only in Italy, but throughout the European continent, and was later pushed around the world by Italians living all over the world to become our common hot coffee today.

The taste of espresso coffee is determined by the coffee beans used. In order to balance the coffee flavor and taste more mellow, most stores will choose medium and deep roast coffee beans. Qianjie balances the flavor of espresso coffee by constantly understanding the flavor characteristics of coffee beans from different producing areas and using different proportions to complement each other. After many trials and comparisons, a total of four Italian blended coffee beans were launched on the front street.

Classic mellow type--Front Street Commercial Blending Coffee Bean

Robusta washed coffee beans (10%)+ Colombia washed coffee beans (30%)+ Brazilian semi-sun coffee (60%)

Espresso coffee has a rich golden yellow oil, nutty aroma. When tasting, there will be a burnt coffee bitter, but accompanied by more creamy full taste, and after swallowing, the bitter taste will also dissipate, lips and teeth fragrance.

Slightly sour mellow type--Qianjie basic blending coffee beans

Yunnan washed Arabica beans (30%)+ Brazilian semi-sun coffee beans (70%)

Yunnan Arabica coffee with soft acidity with Brazilian sirado full-bodied aroma, espresso coffee with caramel, nuts, soft plum acid taste.

Balanced Luzhou-Qianjie Boutique Blending Coffee Beans

Colombia washed coffee beans (30%)+ Brazilian semi-sun coffee beans (70%)

Colombia coffee is added to the nutty notes of classic Brazilian coffee. The espresso presents dark chocolate flavor, caramel sweetness and full roast aroma.

Delicate aroma type--sunflower warm sun blend coffee beans

Ethiopian sun-dried red cherry coffee beans (30%)+ Honduran sherry barrel coffee beans (70%) made into espresso coffee entrance is very strong dark chocolate flavor, with a strong caramel flavor, after swallowing the aroma emitted by the aftertaste. Whether it's diluted American coffee or latte with milk, it's rich in aroma.

In order to ensure that everyone can order freshly roasted coffee beans, the coffee beans delivered by Front Street are freshly roasted within 5 days, so that everyone may still be in the bean cultivation period when they receive it. Roasted blend beans require 7 to 10 days of degassing, followed by a full-bodied taste period, when extracted espresso is more stable.

Because espresso coffee needs to be extracted quickly at high pressure and high temperature by espresso machines, the intensity of various flavors is high. Qianjie believes that extracting a good espresso requires adjustments to different coffee machines, grinders, coffee beans and use environments.

If you are new to espresso extraction, you can adjust it by referring to the initial parameters provided by Qianjie. Qianjie will use 20 grams of coffee powder, according to the ratio of powder to liquid of 1:2, extract 40 grams of coffee solution at 9bar pressure, and control the time within 25~30 seconds. Finally, adjust the concentrated taste up and down by tasting and comparing. If the taste is weak and the extraction may be insufficient, it is necessary to improve the extraction rate by fine grinding and increasing the amount of powder. When the taste is strong and bitter, even if diluted with water, it cannot present aroma, it may be over-extracted. Qianjie recommends reducing the amount of powder or adjusting the coarse grinding to speed up the flow rate, thus reducing the extraction concentration.

To make a good espresso, you need to pay attention to more small details. For example, the cleaning of the powder bowl in the brewing head and handle, the fresh grinding and extraction of coffee powder can avoid the aroma passing, the powder distribution and pressing powder need to be uniform and vertical, and the color state of coffee liquid, liquid weight and time should be observed during extraction, and the subsequent adjustment direction can also be found.

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