Coffee making technology how to make a perfect espresso

Italian concentrate is not only a single drink, but also the tone of all kinds of coffee on the market, latte, mocha, American style, all kinds of flowers. Among all kinds of drinks, the reason why they are coffee is these dozens of milliliters of Espresso. Whether it is good or not has a lot to do with the quality of Espresso production. Now the focus on the market is mostly in the flower, in the decoration, in the seasoning, the root bone is not just skin appearance, I have to say, it is a kind of sadness.

To get back to the point, Espresso has three meanings, the first two are more popular, and the third layer knows fewer people.

First, it refers to the processing method of high pressure steam extraction.

The second is the blending method of coffee beans for the purpose of balance and fullness.

These two terms are the usual definition of Espresso.

The third item is a very deep baking depth.

When there is a very high concentration of Espresso, the degree of equilibrium is extremely important. Espresso emphasizes rich body feeling, rich aroma, rich taste layer and long aftertaste. This makes the thermal reaction of very shallow baking incomplete, and the way of choosing only some characteristics of coffee beans is completely unworkable, which is very sour, smelly and very unappetizing. Beans used in Espresso must be roasted to medium or above, so that coffee beans have sufficient calorie absorption, moderate thermal response level, full but not excessive expansion. Only in this way can we show multiple levels of rich sense of taste and smell.

As long as the beans are of good quality, baked well and extracted properly, there will be very good products. That item can be made. why should it be matched? The reality is that the number of beans that can achieve a satisfactory balance is less and the price is high. Blending is a way to achieve a certain quality and balance the taste but significantly reduce the cost.

There are two ways to match. One is to match it first and then bake it. Different beans are heated under the same conditions. This method is simple to process and convenient to adjust in large quantities. Commercial beans are basically operated in this way. The second is to bake separately and then match it. In this way, the baking of each mixed bean seed can be controlled separately, and a higher blending taste effect can be achieved. However, it is time-consuming and laborious and suitable for players.

Espresso, as the basis of all kinds of drinks, is to form a complete taste. We drink latte coffee, not latte milk. Coffee is the backbone, milk or sugar, it is the process of cooperating with coffee to build a complete experience. Pulling flowers and so on is the icing on the cake. Of course, it's good to have a nice shelf, but without a good Espresso as the foundation, it's easy to become fancy and fake.