Espresso: single or double? how to determine the quality espresso?

The standard espresso drink is double espresso (double espresso). Although you can get one or three espresso, if you want to compare the quality, use double espresso as the standard. No matter what type of lens you order, if you want to compare the quality of different cafes, you should always order the same thing (that is, do not order one in one cafe, but one in another).

Here are some of the features of high-quality dual lenses:

Temperature:

When served with espresso, it should be very hot. If it is only warm or warm after production, the barista will not heat the cup.

For most people, it should reach an overheated temperature. It only takes about a minute to cool. About two minutes.

Klima:

There should be a good layer of cream on the top of espresso (a few millimeters thick, completely covered with espresso). This is due to the release of carbon dioxide when espresso is extracted under pressure.

The color should be golden brown to dark brown for two shots.

The color is not always uniform and sometimes lightens slightly where the actual injection point is on the grease.

If there is no longer time, Krima should keep it for at least three to five minutes.

Taste:

Espresso should be bitter, but not too bitter (strong bitterness is the characteristic of espresso long gun).

It should be rich, but not too rich (similarly, high concentration is a feature of espresso shooting).

It shouldn't be sour. If it is sour, it has been sitting for too long before it is delivered or overextracted.

It should not taste the water, which is usually a feature of inadequate extraction.

Smell:

It's hard to describe espresso. Its aroma can change a lot. One thing to avoid is the "sour" taste, which, as mentioned above, usually means sour, or the coffee used is already too sour.

Consistency:

Espresso will be stronger and stickier than regular drip coffee, but it won't turn into syrup. After brewing the coffee, one or two drops left at the bottom of the cup should leave obvious brown residue at the bottom of the cup.