Italian mocha and steam compressor cooking Espresso

Espresso steam cooking originated in Italy, which means "very fast" in Italian and is characterized by the use of steam pressure to extract coffee liquid in an instant.

The principle of using Italian mocha is the same as that of steam compressor, but it can only be used by one or two people.

Cooking method:

Baking degree: depth

Degree of grinding: fine grinding

Coffee type: Italian coffee

Features: with a strong bitter special taste, it is best to taste it slowly with a small porcelain cup when drinking.

Practice: coffee for two

Put 16 grams of coffee powder into the upper half of the filter and press the powder with a spoon.

Injection of 260c.c. Put the water in the lower half of the water, and then fasten the two parts together.

Heat the assembled utensils over medium heat. When the boiled water boils, the mocha hisses, indicating that the water in the mocha passes through the middle tube and sprays the coffee powder in the filter, and the coffee liquid is drawn out and stretches the tube to the coffee bar. From boiling water to coffee to coffee bar, it takes about two or two. The engine can be turned off in five minutes.

Pour the brewed coffee into a preheated coffee cup to drink, or add hot water to dilute it to an appropriate concentration.

Note:

In order to improve the extraction effect, the coffee powder in the filter should be pressed hard and well covered with the water in the lower half so that the steam will not be leaked.

Although the taste of Espresso is very strong, the 700 kinds of essence of coffee are quenched out because the steam pressure forces it to pass through the cell wall of coffee in 15 to 30 seconds, and because the brewing time is very short, the amount of caffeine dissolved is relatively reduced. This is what makes Espresso special.

Espresso can not only taste the original taste of coffee, but also make all kinds of fancy coffee based on it.