The tasting method of Espresso (espresso)

Espresso espresso is translated into Chinese. This article will introduce the evaluation method of Espresso.

A perfect Espresso, like a record with excellent recording, can be called a combination of art and technology.

Wei Coffee, an internationally renowned coffee brand, believes that in order to make a perfect Espresso, at least the following hard conditions need to be met:

Fresh coffee beans: fresh is the last word, famous beans are famous, but stale famous beans will lose their fragrance impolitely. As far as Espresso is concerned, the coffee extracted from stale coffee beans, the consistency of coffee, the thickness of Cream, the color will be seriously affected, and its taste will be greatly reduced. Our experience is that coffee roasters are required to pack small quantities, open coffee beans strictly sealed, and keep them away from light and low temperature. Never use coffee beans that have been opened for more than seven days to ensure the perfection of every cup of coffee.

Strictly freshly ground coffee powder: Espresso requires strict fineness of the ground powder, and once the coffee is ground, the flavor can only be preserved for no more than an hour. So, if you go to a cafe and don't hear the sound of grinding beans after ordering coffee, chances are you'll get an imperfect cup of coffee.

Accurate and flat filling and pressing: use the standard amount of coffee powder. In the international industry experience, it is generally believed that when extracting Espresso, the quality of two cups extracted at the same time is more perfect than that of one cup alone. Filling coffee powder needs to be flat, smooth and the power of the powder should be suitable (at 30-50 pounds), and the method and technique of pressing powder should be correct.