How to make a good espresso? Italian espresso course, teaching you to extract espresso details

To extract a good Italian concentrate is to make an American, latte, cappuccino, etc. The basis of popular coffee drinks, so how to make a good espresso? Espresso, commonly known as "Espresso", is a cup of high concentration coffee extracted in a very short time, the amount of one cup is about 30ml, and the black coffee liquid is covered with rich and delicate golden coffee oil. The main points of extracting a cup of espresso are powder quantity, proportion, time, grinding degree, water temperature and pressure.

Most machines have a preset plan for water temperature and pressure, so the final parameters we have to determine are powder quantity, proportion, time and grinding degree.

The first is the determination of the amount of powder, which is the most easily determined of the four parameters, which is related to the loading capacity of the extraction bowl. You can check the capacity manual of the powder bowl of your machine. If not, you can use coffee powder with Italian grinding degree to fill the bowl and press it vigorously with a powder hammer until the powder reaches the concave line of the bowl, and then weigh the coffee powder in the bowl. In this way, you can determine the maximum load of your powder bowl.

Then the proportion is determined, which is the ratio of water to powder, that is, the ratio of coffee powder to espresso. The common ratio of espresso is between 1.5g and 2.5g. Qianjie recommends that you start with a powder-liquid ratio of 1:2, that is, if you have 20g of coffee powder, then extract 40g of coffee.

In addition, the determination of time extraction time within 20-30 seconds is relatively easy to extract good espresso, less than 20 seconds after the extraction of espresso taste will be thin, water feeling. Espresso extracted in more than 30 seconds is prone to bitter taste.

Finally, the degree of grinding used in making espresso is very fine, as fine as flour. The degree of grinding is a parameter that often needs to be adjusted in espresso. The coffee machine is very sensitive to the test of the grinding degree of coffee. If the grinding is a little rough, the flow rate will be too fast and the extraction time will be shorter; if the grinding is slightly finer, the flow rate will be too slow and the extraction time will be longer. Therefore, it is usually through micro-research grinding to make the extraction time within 20-30 seconds.