Espresso tasting skills of Italian Coffee

Watch:

The standard amount for a perfect Single Espresso is one ounce of coffee essence extracted in 25 seconds.

Look at Crema:

A perfect Italian espresso always has a thick, brownish crema on the surface. Crema is the protein, oil and other aromatic ingredients extracted from coffee under high pressure. It is the essence of coffee concentrate.

Perfect espresso, perfect crema thickness should be at least 4mm, and gently blowing is not broken. In the case of correct operation, if it becomes yellowish or even white, it means that the coffee has been put for too long and expired; the crema floating on the surface can also judge the operation of espresso, if the color is yellowish, white, and the amount is very small, the coffee flows out too fast, which indicates that the extraction pressure is too small, the extraction is insufficient, and finer grinding and tighter and more uniform packing are needed to increase the resistance of the coffee cake. If the color is too dark, the outflow is incoherent, or even dripping, this indicates that the extraction resistance is too large, the pressure is too large, the extraction transition, but for the whole cake is insufficient extraction, the powder is too fine, too tight, too much.

Wen:

The perfect espresso should have a pleasant aroma and absolutely no burnt taste. If it does, then unfortunately, you're drinking an over-extracted espresso.

Product:

The perfect espresso should be thick and thick, and the taste will not be pure bitter. It may have bitterness but it is a combination of aroma or sourness. This is mainly related to the variety and blending of coffee beans.

China Coffee Trading Network: www.gafei.com