Introduction to coffee Basics Appreciation and production of Italian coffee

If you want to do something good, you must sharpen its tools.

This is the machine I use. It doesn't turn off for 24 hours and warms up for half an hour every morning. It's my concubine. I can feel anything wrong.

Turn on the steam of the machine and heat the cup

The production process of ESPRESSO

The quality of ESPRESSO actually depends on the machine-the quality of coffee beans-the thickness of coffee powder-water.

When other conditions are not easy to change, it is particularly important to study the thickness of coffee powder.

A serving of coffee powder weighs 7 grams and can be clustered by hand. Press it flat and compacted after you put it in the handle. The picture below is a double coffee powder.

The number of each serving of coffee is set by the machine {adjustable}, the standard is 1 oz-30 ml

This is a standard amount of ESPRESSO, and the white line is 30 milliliters an ounce.

To make a good ESPRESSO requires patient debugging of the machine, especially the bean grinder. The fact that the coffee comes out too quickly means that the powder is too thick or too little; the coffee comes out too slowly, and the opposite is true when it comes out drop by drop. One serving of coffee should be controlled at 25 +-3 seconds.

Technology that must be skillfully mastered-FOAM

I blocked two holes in the steam nozzle and left four holes in work. The reason for this is to reduce the amount of steam and increase the time of playing FOAM, so that a better FOAM can be played.

Please feel the temperature with your hands

Use less than half a pot of cold milk

Let the nozzle into the milk 2-3 mm, the contact point is not in the middle, then start

As the milk slowly heats up, it will slowly "swell". We have to pull up the nozzle or lower the milk bottle from time to time to keep the nozzle in contact with the surface of the milk at a distance of 2-3 mm.

When the milk rises to 8-9 minutes full, stop moving and let it tumble under the action of steam.

Remember: the time to stop depends on the temperature of the milk, not the amount of foam. That is to say: no matter how much foam is more or less, the temperature is enough! Stop!

Don't use your FOAM right away, because now it's still "bubble" for 20 seconds, use this time to make an ESPRESSO.

After 20 seconds you will see some foam floating on the surface, scrape it off and put it in another pot. Of course, beginners may have to scrape off half a pot to get the real FOAM. I wish I could practice more.