Coffee review

Professional ESPRESSO

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, First of all, I would like to introduce to you the base of all espresso, the essence of espresso. Several major laws of Italian coffee: with 8-9 bar (atmospheric pressure) water pressure, a single cup of 7-8 grams of coffee powder, a double cup of 14-15 grams of coffee powder, 92 degrees of water temperature (the water temperature of the brewing head will exceed 92 degrees when the coffee machine is not in use for more than 10 minutes, so please note that there is no coffee powder for a certain period of time.

First of all, I would like to introduce to you the base of all espresso, the essence of espresso.

Several major laws of Italian coffee: with 8-9 bar (atmospheric pressure) water pressure, a single cup of 7-8 grams of coffee powder, a double cup of 14-15 grams of coffee powder, a water temperature of 92 degrees (when the coffee machine is not in use for more than 10 minutes, the water temperature of the brewing head will exceed 92 degrees, so please note that you have not used the coffee machine for a certain period of time, you must first put water in the operation, and the specific details can only be accurately judged by practical experience. Because the high water temperature will cause excessive extraction and coffee paste problem, taste bitter, astringent, please pay attention to this problem.), take 25 seconds plus or minus 3 seconds to extract about 30 ml of liquid, called espresso.

The criteria for judging the quality of espresso:

1: have rich cream

2: perfect body

3: coffee is mellow, bitter, sweet, sour and fragrant. The average degree of taste is high (at present, most of the Italian coffee beans are made up of 70%, 80%, 80%, ah, rabbi seeds + 20%, 30%, Robosta, so it is normal for the taste to be slightly sour, and another possibility for the taste to be sour is insufficient extraction, what is insufficient extraction: the water temperature is too low when making coffee, or the coffee powder is too low in flour, and the second is that the coffee powder is too coarse will also lead to insufficient extraction. There are also coffee shops that use 100% arabica coffee beans. In this case, coffee beans will be roasted in the south of Italy, which is relatively deeper and scorched than ordinary Italian coffee beans. The aim is to reduce their acidity and increase the thickness of cream. In the process of making coffee with soft and sour taste, cream will be relatively thin, while Robusta beans will taste thick and bitter. Cream will be thick and heavy.

4: the entrance is thick and delicate

5: long aftertaste

China Coffee Trading Network: www.gafei.com

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