Make a cup of authentic Italian concentrated Espresso

Coffee beans are ground on the spot (8 grams for single hole and 16 grams for double holes) for coffee powder. Gently shake the filler handle so that the coffee powder is evenly put into the filler handle. Fill the coffee powder with an average force of the filler to make the coffee powder uniform and hard. The coffee after extraction is Espresso, medium 30cc, large 2 x 30cc. The coffee concentrate cup must be removed immediately after the function key jumps or about 25 seconds later, so as to avoid excessive extraction of coffee Espresso

Excellent baristas will use the extraction time of Espresso as the standard to judge the thickness scale of ground coffee powder, that is, the adjustment of thickness, the degree of extraction can be completed between 20 seconds and 30 seconds, and the standard of extraction time is about 25 seconds according to the experience of classical barists. in order to maximize the flavor of Espresso, excellent baristas will grind coffee powder on the spot, so as to ensure the absolute freshness and aroma of coffee.

The surface of Espresso will be covered with a thick layer of oil, Krima CREMA, which condenses most of the aroma and gum in a cup of coffee. The color and thickness of CREMA,CREMA extracted from coffee for the first time since the invention of the Italian coffee machine in 1948 is one of the criteria for judging a cup of Espresso ring.

When a cup of Espresso is extracted, the color of CREMA determines the taste of this cup of coffee. He red CREMA is the most ideal, is a cup of rich flavor, balanced taste of good coffee. If it appears dark brown or golden, you should know that this Espresso is broken, it will be very bitter or very light. Baristas treat coffee with the mood of art, and every cup of Espresso is carefully prepared. This wonderful Italian coffee comedy contains the efforts and feelings of many people.

The cup containing Espresso is very important, it is best to choose a thick cup shape with a narrower and narrower mouth facing the bottom, so that the coffee does not get cold easily after extraction and has a very beautiful appearance, and this shape of the cup is easy to form a tiger skin pattern-like CREMA. Espresso will affect the taste due to changes in temperature, so it is also necessary to warm the cup in advance before extraction. Choose professional Espresso cup filled coffee to maintain the best full-bodied taste