The popularization of coffee knowledge the mysteries of espresso in Italy

The original meaning of the word "Espresso" is not what we usually call "quick coffee". In Latin, "Espresso" means "coffee made especially for you".

If you regard every process of making espresso as a personal artistic creation, the skills and knowledge of espresso will become easier to understand, and the quality of espresso will be significantly improved. Every day, professional baristas are committed to making the perfect coffee. They call a perfectly extracted cup of coffee "God Shot". Only when every link in the production process is perfectly pieced together, can the quality of the coffee reach the extreme. I once witnessed the birth of a perfect cup of coffee in a busy coffee shop in a metropolis. By that time, baristas and customers were dumbfounded, completely shocked by the perfect golden liquid slowly flowing out of the coffee machine.

So, what exactly is espresso?

The process of making espresso in Italy is very complicated. As early as the early 20th century, Italian espresso was invented and carried forward in the 1940s. The way we make coffee today inherits the traditional techniques of that time. This article introduces you to the simplified home espresso making skills.

The principle of Italian espresso is that under pressure, hot water filters tight, ground coffee powder to produce a cup of coffee with a very strong flavor. This process can extract the core delicacy of coffee.

In most boutique coffee shops today, what you drink is 30 milliliters of espresso. Italian espresso can be used as a single product or to make multiple varieties of coffee.

Secret recipe for Italian espresso

First of all, we define espresso as a 30ml cup of coffee made from an Italian espresso machine.

Usually we use 7-9 grams of precision ground, evenly pressed coffee powder to make 30 milliliters of espresso. The purified water will be heated to 92 ℃ and the coffee will be extracted at a pressure of 9 bar for 25-30 seconds.

Coffee powder should be made into a tight, flat pressed powder, and there should be a 1 mm gap between pressed powder and the outlet. Hot water from the coffee machine should be sprinkled evenly on the surface of pressed powder. The essence of coffee is released quickly after contact with water, filling a 1 mm gap and forcing the water to extract coffee more evenly.

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