4 principles to follow when making a cup of Espresso

(1)The amount of coffee beans must be standard, generally 14-16 g/cup, using high-quality deep-roasted coffee beans.

(2)The grinding powder shall be selected with appropriate particle size, not too coarse or too fine. Coffee beans are too coarse or too fine grinding can not make thick and delicious espresso coffee, coffee powder is too coarse when the coffee gap in the filter bowl is too large, the resistance to water is not enough, the coffee flow rate is too fast, easy to cause insufficient extraction, coffee tasteless; coffee powder is too fine to water resistance is too large, hot water retention filter bowl time is too long, the flow rate is too slow, easy to cause excessive extraction, coffee is too bitter. Coffee powder thickness can be judged from the flow rate, in principle 1 ounce (1 ounce =18.3495 grams) espresso extraction time can be controlled in 20-30 seconds, coffee powder thickness in terms of flow should not be too far apart. Less than 15 seconds to extract 1 ounce of coffee, it means that the coffee powder is too coarse, is a cup of insufficient extraction of coffee; if the coffee drops from the filter bowl, 1 ounce takes more than half a minute, it means that the coffee powder is too fine, easy to extract excessive; baristas should always pay attention to the coffee flow rate, and adjust the grinder to master the correct flow rate and extraction. Remind you: "The coffee powder in the grinder should not be left for more than half an hour, otherwise it will be easily oxidized by moisture and lose its flavor."

(3)Be sure to set the water and temperature of the coffee machine.

(4)Barista craft: This is the most important technology, if the barista does not know coffee, professional knowledge and technology is not enough, even the best coffee beans, grinders and coffee machines are also waste, so the barista must have self-motivation and enthusiasm for coffee, in order to ensure the quality of each cup of beverage.