The basic rules of coffee brewing the "golden rule" of coffee

The difference in the quality of coffee can be realized with only a sip. So, how can we tell whether a cup of coffee is good or bad?

Capacity:

Espresso is distilled from coffee powder with an optimal capacity of 25-30ml and served in a white porcelain cone cup. Too large a cup will speed up the cooling of the coffee. The lower the distillation volume, the higher the concentration; if the distillation volume is too much, the purity becomes lighter and the taste is closer to the American coffee.

Appearance:

The reddish-brown foam on the surface of espresso is also called coffee oil, and this layer of oil can explain the quality of coffee to a large extent. The foam of high-quality coffee should be thick, smooth, shiny and full of aroma of coffee oil. Foam color should not be too dark or too light, light color means that hot water and coffee powder contact speed is too fast, lack of flavor concentration; too dark brown indicates that the speed is too slow, will increase the bitterness of coffee. The thickness of the fat should fully cover the lower layer of coffee, the texture is thick, tight, and can be pushed with a coffee spoon.

The milk used in cappuccino should be boiled and foamed, and the foam will sink to the bottom of the cup and float to the mouth of the cup. In addition, when you put the coffee spoon into the bottom of the cup, you should be able to see the layered precipitation formed by Italian concentration.

The latte has three layers from top to bottom: 1cm thick foam, hot milk, and espresso, which is poured through the milk and foam into the bottom of the cup.

The smell of success:

The real high-quality Italian concentrate has an extremely attractive aroma. You can smell the sweet and sour taste of fresh fruit, slightly bitter, and sometimes a little spicy and woody aromas. On the other hand, old, low-quality or pre-ground coffee beans will only lead to a lack of aroma of the finished coffee.

Temperature:

The temperature of distilled espresso should be 75-80 ℃, while the coffee cup used for carrying should be preheated to 35-40 ℃. If the distillation temperature is too high, the coffee oil is charred and the coffee tastes bitter; if the temperature is too low, the aroma can not be fully released. Espresso should be finished within 2 minutes of distillation.

Palate:

The ultimate test is, of course, tasting. Italian concentrate has a strong aroma with fruity aromas, a rich palate like melted chocolate and a long finish. Only based on this high-quality Italian concentrate will you be able to better choose other coffee flavors you like.