Espresso extraction time and quantity what is the difference between espresso and espresso

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introduction

I believe many friends have the same idea after reading the title: "I think the title is wrong!" But I can't tell you what's wrong! Isn't extra concentrated concentrated?"

What is espresso?

Espresso first appeared in the early 19th century, when Italy entered the age of speed, and everything had to be faster, more efficient, and more mechanized. Coffee is no exception, and coffee extracted and filtered in a pressurized device for a short time is quickly sought after.

At first, espresso coffee did not pursue taste and quality, but could quickly make a cup of caffeinated coffee for refreshing in a short time, so coffee beans with high caffeine content were selected to make espresso coffee. The higher the caffeine, the less flavor the coffee will have, and the roasting technology and extraction technology are not stable, so the coffee solution will be burnt, bitter and strong.

With the development of the times, people gradually become refined, and everyone's requirements for espresso gradually increase, and they begin to pay attention to coffee flavor. With the continuous upgrading of espresso making machines, the temperature and pressure of coffee extraction began to stabilize, and the selection of coffee beans also paid more attention to variety and quality, so as to drink the flavor of coffee under the condition of rapid extraction.

Espresso is now more refined, and in addition to speed and flavor, fat and taste are also essential. Unlike hand-brewed coffee, espresso tastes strong and fast, unlike hand-brewed coffee, which has different flavors of high, middle and low temperatures. What everyone enjoys is the impact of coffee on the mouth.

What is espresso?

Ristretto comes from ristrict and narrow. We can understand it as coffee that produces less liquid in a limited time. This coffee is an espresso derived from espresso. Espresso takes less time and produces less extracted coffee for the same amount of powder.

Espresso does not mean that coffee is more concentrated in flavor, but by reducing the proportion of powder and water, espresso coffee will be stronger than espresso coffee, and the flavor will be more concentrated, but the body will not be higher than espresso coffee. Isn't it contradictory that the flavor is not so mellow when the concentration is obviously high? Next, Front Street demonstrates the extraction process of the two espresso coffee, and see what the difference in flavor is between the two.

How to make espresso & espresso

Front Street This time, the Italian coffee is made with sunburned Ye Jia Xue Fei and Honduras Shirley Sunflower Warm Sun. The two espresso coffees were extracted using the same coffee machine, grinder, grind, water temperature, pressure, and amount of powder.

After debugging, the extraction parameters of this espresso coffee are 20g coffee powder extraction 35g coffee solution, which takes 27 seconds.

After determining the extraction parameters for good espresso coffee, the extraction parameters for espresso coffee are 20g coffee powder to extract 27g coffee solution, and it takes 20 seconds.

The difference between espresso coffee and espresso coffee

No matter what extraction method, coffee is first extracted with light molecular weight acid, followed by sweet, and finally heavy molecular weight bitter, so only the coffee liquid in the first stage of extraction tastes high acidity, and at the same time because there is no extraction of heavy molecular weight flavor, so the taste will be slightly thin.

Espresso coffee is like this, the extraction time is shorter than espresso coffee, so the extracted flavor is mainly wine and berry flavor, with caramel-like sweetness, high acidity, clean taste and clear sour and sweet flavor. Espresso coffee can extract the flavor of heavy molecular weight, showing whiskey aroma, vanilla cream and nutty, caramel aftertaste, full taste, more mellow flavor.

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