Espresso common sense of 4m law of espresso

Espresso, or espresso, began at the beginning of the 20th century and was first invented and developed in Italy. With extremely hot but not boiling hot water, high pressure rushes through the ground coffee powder, giving it a thicker and stronger texture than water droplets of coffee. However, because of the short extraction time, the content of caffeine is even lower.

The four elements summed up by the Italians for espresso are indispensable. These four elements all begin with the letter M, also known as Espresso's 4m law!

Comprehensive recipe / mix of Miscela Coffee beans

In Italy, espresso beans have to be mixed with at least five kinds of beans. For example, Erie espresso beans are composed of at least 11 kinds of coffee beans, and they also need to be fresh and roasted in Italian style, so Espresso can only be pure, not a single product.

Grinding method of Macinazione coffee beans / correct grinding thickness

Ideally, when brewed with 7 grams of coffee powder, 25 ml to 35 ml espresso can be brewed in 20 to 30 seconds. In order to achieve this ideal state, it is necessary to find out the most suitable grinding method. So you need a special bean grinder to make Espresso coffee.

Macchina espresso machine

Can produce 90 ℃ plus or minus 5 ℃ or so brewing water temperature, about 9 Bar brewing pressure, but also can use 7 grams of coffee powder, through 20 to 30 seconds to extract a cup of coffee drink about 25~35ml, the surface covered with a layer of gold foam coffee machine, this is the coffee machine that Espresso needs.

Mano barista (and his craft)

Without a barista who can carefully adjust the grinding condition of coffee beans and is familiar with the performance of the coffee machine, he will not be able to brew delicious espresso. So a professional barista who loves coffee very much is the soul of a perfect Espresso.

Espresso is basically the basis of most coffee drinks, such as lattes, Cappuccino, caramel macchiato and mochas. Because the concentration is sufficient, even if mixed with other ingredients (such as milk or cocoa), it will not over-dilute the coffee.