Let's digitize the production process of espresso.

Italian Coffee University (China)

Let's digitize the production process of espresso. A cup of high-quality espresso requires 6-7 grams (about 50) of Arabica coffee beans, ground into a fine powder about 1 micron in diameter, flow through water at a temperature of 90 degrees Celsius, about 30 cubic centimeters (30cc) at 9 atmospheric pressure, and extract about 30cc coffee liquid in no more than 30 seconds.

The dark liquid, covered with a layer of brown grease (crema), contains 1500 chemicals (800volatile and 700soluble), forming an extremely complex and subtle fragrance. Like wine, drinking espresso coffee is a complex sensory feast that requires "seeing-smelling-drinking" steps and attentively feeling the slightest changes. Before the entrance, first observe the appearance and color of the coffee, and then smell its aroma, and finally taste the consistency of the juice and the entrance throat rhyme. Espresso must be finished as soon as possible after production, because many ingredients will decompose due to oxidation or lower temperature, thus losing the original flavor. Of the more than 1000 aromas that can be identified, roasting aromas from the conversion of sugar in coffee beans, cocoa with a hint of vanilla, flower-like aromas and sweetness similar to fresh fruit are the most easily identified.

Espresso is the perfect coffee drink. In terms of quality, espresso has a thicker texture than water-drop coffee, and contains higher dissolved matter per unit volume than water-drop coffee, because of the short-time and high-pressure brewing process, the fragrant oil is also more abundant than other brewing equipment. At the same time, the short quenching time makes espresso contain less caffeine. Both of these make espresso a favorite of countless experienced coffee lovers.