How to make espresso martini? Martini needs to use it? How to extract espresso? Is coffee and wine good together?

I believe we all know that the main business of Qianjie is to make coffee! So what we want to share in Qianjie today is naturally-cocktails!

But! This cocktail is not that cocktail, because this glass of wine will be mixed with espresso. And, as espresso accounts for a large proportion of the whole cup of wine, the quality of espresso will be closely related to this cocktail. Because of this, this cocktail is both simple and difficult to make! The simplicity is that the materials are easy to collect, while the difficulty is to pay close attention to the bartender's control over different fields. Then let's get a little tipsy in winter! The most refreshing cocktail in the world-"Coffee Martini".

Coffee martini (Espresso Martini) Coffee Martini, also known as espresso martini, is a new generation of cocktails derived from Martini. It originated in the 20th century London, England, a bar called Soho Brasserie (still open), is a very famous bartender-Dick Bradsell (Dick Bradsell) created.

According to his daughter Bea, Dick invented the coffee martini because one night in, a supermodel walked into a bar and asked him, a bartender, for a cocktail. But the request was strange, because she hoped the cocktail would both keep her awake and intoxicate her (wake me up, then fxxk me up.). If the translation is simple, we can actually understand it as colorful black. But as it happens, the bar has just installed an Italian coffee machine, and as it happens, the coffee machine is installed next to the bar. So Dick had a whim to combine espresso with vodka and reconcile the taste by adding coffee liqueur and syrup. A sober and tipsy cocktail was born.

After the incident, Coffee Martini became famous. Countless tourists visit the bar every year in order to taste this strange cocktail. Interestingly, although the coffee martini was born in London, England, because many bars in Australia evolved from cafes, coffee martinis unexpectedly became the most popular local cocktail. Although the material of this cocktail seems simple, it is actually a test to be reckoned with for bartenders. Because espresso accounts for 1/3 of the cup, the quality of espresso largely affects the taste of the entire cocktail.

Therefore, bartenders not only need to know how to mix drinks, but also need to know how to make a high-quality espresso. Most bars are not equipped with coffee makers, and even if they do, it is difficult for bartenders to be properly trained to extract a good cup of espresso. So, although the material of this glass of wine is simple, for most bartenders, it is not an easy thing to make.

When the bartender extracts a cup of high-quality espresso, the ingredients need to be adjusted according to the taste of the espresso. Assuming that we are using deep-roasted coffee beans, the concentrated taste is full of charred and chocolate bitterness, then the bartender has to add sugar to reduce the bitterness, because a qualified coffee martini needs to achieve the highest balance among vodka, espresso and sweet coffee liqueur. It can be seen that this is not a simple thing.

How would you like a coffee martini? Although mixing drinks is not a major in Qianjie, there is a bar next door! As a result, Qianjie only needs to extract espresso and bring it to the bar next door, which can solve the professional defects of the two.

At first, the espresso used by Mr. Dick was 25ml's Ristretto, so the espresso used in Qianjie was also the short extract Ristretto. The main extraction points about Ristretto, Qianjie, were also mentioned in yesterday's article. Those who are interested can review it. The extraction scheme is 20g powder, and the 30ml coffee liquid is extracted in 28s. Because the Italian beans in front of the street are made up of warm sun baked in medium and deep, coupled with a short extract and concentration, there is less bitterness and high sweetness. The bartender made some adjustments to the sugar, as follows: 50ml vodka, 30ml coffee liqueur, 5ml syrup, and 25ml espresso. The operation procedure is as follows: first pour in all the ingredients, then stir evenly, and then pour into the snow pot filled with ice to shake. When these materials form rich foam in the pot, they can be poured into a cocktail glass!

Finally, decorate three coffee beans on the dense foam, spray the aroma with a fire gun, and you can enjoy it.

After a sip, the first thing you can feel is the dense touch of foam, followed by the taste of cocktails. As Qianjie said before, the taste of the whole cocktail is that the three reach a balanced state, not concealing each other, not abrupt, very harmonious. Thanks to the whisky and berry flavor brought by the warm sun, the performance of the whole cocktail is more rich and varied, and the taste is not as thick and smooth as expected. Generally speaking, it's very good! Delicious, also recommended can give it a try!

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