Coffee common sense crema in a cup of ESP is actually made up of grease and foam
The crema in a cup of ESP is actually made up of grease and foam, while grease exists in two forms-the oil is liquid and the fat is solid. The presence of grease can destroy the structure of the foam and cause crema to disappear quickly in a few minutes. Because the surfactant in coffee is dissolved in water, the surfactant of the grease surface will be pulled off the surface of the foam together with the water, making the foam fragile, inelastic, and then disappear quickly.
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Steaming is the most important step in hand-brewing coffee
Stewing is the most important part of hand-brewed coffee, and the steaming time is directly related to the taste of a whole cup of coffee. Generally speaking, the steaming time of light roasted coffee should be extended to 30-40 seconds, the steaming time of moderately roasted coffee is 20-30 seconds, and the steaming time of medium-deep roasting is 10-20 seconds. The finer the grinding, the shorter the steaming time.
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Coffee beans must take advantage of fresh drinking
There are three steps to keep coffee beans fresh: ① seals the one-way exhaust valve bag that comes with coffee beans with a sealed clip; ② is put in a sealed bag to prevent moisture from being inhaled; and ③ is put in the freezer to slow down the oxidation rate of coffee and maintain its fresh quality. If you need to drink, you must first take it out of the refrigerator and leave it at room temperature for a day before cooking and baking.
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