Introduction to espresso coffee beans-sunflower warm sun matching coffee bean flavor evaluation, making espresso tutorial.

The production of espresso is inseparable from espresso "espersso", so the origin of espresso has something to do with espersso. Experienced coffee lovers all know that Italians drink coffee as water, so in the 20th century, Luigi Bezzera from Milan invented a new steam-driven coffee brewing system. Because the brewing time of coffee is very short, people decided to use the word "Espresso", which means "Express" in Italian, to name it. Espresso is a fast espresso. When hot water passes through the coffee powder quickly under the action of steam pressure (about 9 atmosphere), the essence of the coffee will be fully extracted to complete a cup of rich, aromatic, high-alcohol, bitter coffee with caramel flavor. Qianjie Coffee is generally based on double espresso (20 grams of coffee powder) to make a cup of about 40 grams of espresso, with a very delicate and rich coffee oil on the surface, also known as "Crema".

At the same time, espresso is the basis of many espresso, so Qianjie coffee can be said that if the extraction of espresso is not good, other espresso will not taste good. To determine whether the extraction is good or not, in addition to adjusting the corresponding extraction parameters, the most important thing is to choose the appropriate Italian coffee beans.

Today, let's introduce a boutique Italian blend of Qianjie-sunflower sunflower coffee.

Flavor: obvious acidity, light berry aroma, wine aroma, rich chocolate flavor.

Recipe: Honduras Shirley: Yega Red Cherry = 6:4

This matching Qianjie is made of Yega Sheffield Sun Red Cherry and Honduran Shirley. Qianjie's design concept for this matching bean is that both Italian style and hand flushing can be used. The flavor emitted when it is used to make espresso has obvious fermented wine aroma, citrus and berry acidity emerge immediately when tasting, with whisky aroma and dark chocolate finish.

The proportion of lattes

The front street uses Pegasus E98 espresso machine, and the extraction parameters are as follows:

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Ratio of powder to water: 1. 7: 1. 1: 2.

Powder content: 12g (single espresso) 20g (double espresso)

Extraction concentration: 20ml (single part) 40ml (double part)

Qianjie lattes are made with double espresso. After extraction, the coffee beans are characterized by obvious acidity, a hint of berry aromas, rich wine and chocolate flavors and a comfortable aftertaste.

How to make a hot latte?

Milk: full-fat fresh milk (Weiji fresh milk used in front street)

Milk temperature: 50-60 degrees Celsius (too low temperature can not stimulate the development of lactose in milk, too high temperature will destroy the protein in milk and turn it into dregs)

Foam thickness: 1 cm (thinner than 1 cm is made from Australian white coffee, and cappuccino coffee is made from 1 cm thicker foam)

How to get rid of hot latte milk foam?

1. Foam tips: rinse before the steam switch: let the steam pipe rinse, drain the front end of the moisture, avoid foam too wet (covered with a clean rag, avoid random spray. )

two。 Insert ice milk into the steam pipe: rinse the steam into the milk. Tube depth: if the pipe diameter is inserted too low, it will only be heated to change the milk bubble. on the contrary, if the pipe diameter is inserted too high, it will produce a big bubble, which is not beautiful and can knock flat on the table and burst the bubble. )

3. Position of the steam pipe: the most perfect and foolproof steam injection point is when the steam pipe is inserted into the steel cup, the steam pipe is against the small nozzle of the steel cup, and the nozzle points to the center and then slightly deviates the 1cm.

4. Turn on the steam: when the steam is injected, the ears should listen attentively-there should be the sound of drinking drinks blowing on the straw, and there should be no crisp feeling of bubbles hitting the metal steel cup. The temperature can be turned off when the temperature is 50 / 60 degrees. )

Suggestion on the proportion of hot latte coffee

Qianjie recommends that the ratio of brown milk to latte coffee is 1 260ml 6.5pm 40ml espresso: hot milk. Combine milk and espresso in a circle to get a hot latte. When fresh milk is heated, the sweet molecules of lactose are better released. When mixed with espresso, the whole latte has its own sweet taste of milk and does not steal the limelight of espresso. On the contrary, it can better reflect the flavor of espresso against the background of milk.