The choice of how to open a coffee shop coffee cup

Coffee must be professional, professional must pay attention to detail. Can make good coffee, it is necessary to use a good cup, different coffee, in fact, the requirements for the cup are also different. Chinese teacups are definitely the ancestors of coffee cups. The world's three largest drinks: tea, coffee, cocoa (ranked by the length of history, absolutely first). When the water of the teacup is deep, the coffee cup is not so deep. after all, ceramic technology is one of the quintessence of China.

There are three key points in an Italian coffee cup: the thickness of the wall, the capacity of the cup, and the shape of the cup. But for the material, I have not heard of any level. ILLY,LAVAZZA has a collection cup, but the pattern on the cup is relatively special, but the difference between the material and the ordinary cup does not seem to be big.

Take espresso's cup, for example:

The wall of the espresso cup is slightly thicker, which is said to be for the effect of heat preservation. The capacity is generally 60 ml as the standard. Styling is more important. Because the grease in espresso dissipates easily, the internal shape of the cup is generally similar to U-shaped or V-shaped. The purpose is to make the grease as thick as possible in the cup, not easy to dissipate. The handle of the traditional Italian coffee cup is designed to allow coffee drinkers to hold it with their index finger and thumb, not to hold their fingers in.

V-shaped cups are easier to maintain coffee surface grease than U-shaped cups!

After coffee extraction, the surface oil should belong to low fatty acid lipids, so it is easily soluble in coffee liquid. Lipids are emulsified when dissolved in water, and the oil is transformed into tiny liquid particles and dispersed uniformly in the water. Then we can make a better judgment as long as we understand the factors affecting lipid emulsification and contact the actual changes of coffee oil. It is generally believed that increasing the interfacial tension, reducing the liquid surface activity and reducing the density difference between the dispersed phase (oil) and the dispersed medium (coffee liquid) can well slow down the emulsification between the two phases. Generally speaking, it is easy to control the interfacial tension during production, and the other two factors can be regarded as quantitative and unstated.

The surface tension of liquid is related to the type, temperature and pressure of liquid. It is believed that the density, ph value and electrolysis degree of coffee liquid extracted by different coffee, coffee with different roasting degree or coffee liquid extracted by different production methods are quite different, which leads to different retention time of coffee oil. In fact, we can also take advantage of the topic to speculate the quality and quality of coffee by observing the surface oil of coffee by fixing some variables, such as emphasizing that the fresher the coffee is, the thicker the oil of the same kind of coffee is, and the moderate coffee is made, which is thicker and thicker. More oil. When the coffee liquid is extracted, the downflow of the liquid collides with the liquid surface in the cup, which is equivalent to increasing the pressure to destroy the liquid surface tension, and the surface oil is also formed in the final stage in the coffee making process. The grease dissipates quickly after standing for about a minute, which is related to the decrease in the temperature of the coffee liquid.

Next, comparing the details of V-shaped cup and U-shaped cup, the mouth of V-shaped cup of the same volume will be larger, the contact surface between oil and coffee liquid is large, and it is easy to dissipate, but the wall of V-shaped cup can reduce the impact of liquid better than U-shaped cup during extraction, and the oil can be polymerized quickly. The conclusion is that the oil of U-shaped cup is longer than that of V-shaped cup, and the amount of oil on the surface of V-shaped cup is more than that of U-shaped cup.

Cappuccino cup: the cup volume is 150-180 ml. The main purpose is to make the taste close to 1:1:1, so the amount of the cup is not large.

Latte cup: 250-300 ml, the amount of milk is very large. Ameraicano is about 200ml. Mocha's cup is the same as latte's.

What's more embarrassing is doubleespresso's cup. Because it is said that few Italians order doubleespresso, if there is a high demand for coffee, they will order 2 singleespresso. So it seems that there are very few real Italian doubleespresso cups.

It can be said that coffee cups evolved from teacups, but foreign countries pay more attention to external design, not like China pays more attention to materials. Individual cup, in fact, in my opinion, any kind of cup can be used comfortably. The only requirement is the cup quantity. Because a single cup is generally about 150 milliliters, so the cup will not be very big.

Whether the coffee cup is important or not depends on the individual's understanding. Whether a cup of coffee is good or not, the cup will not affect it. It's just that if you use your favorite cup to drink coffee, it should produce more pleasant feeling.