About the definition of ESPRESSO Coffee General knowledge

The word espresso (Espresso) comes from the Italian meaning "fast", because espresso is delivered to customers as soon as it is made. Double espresso is made from 47 to 62.5 milliliters (1.5 to 2 ounces) of coffee extract, 88 to 95 degrees Celsius of pure water and 9 to 10 atmospheres in 22 to 28 seconds. Coffee extract is extracted from 14 to 16 grams of coffee powder.

Espresso drips from the coffee handle like hot honey. The color is reddish brown. It is covered with coffee oil, accounting for 10-30% of the beverage. There are four conditions for making espresso: the right grinding, the right coffee mix, a high-quality espresso machine, and a skilled bar operator. If these four conditions can be met, the coffee made must be delicious and fragrant. Espresso related knowledge espresso scale 'espresso scale' is defined as a way to measure the perfection of espresso. Ideally, espresso should have a particularly sweet and strong aroma, as well as an aroma similar to freshly ground coffee powder.

Coffee oil should be dark reddish brown and should be smooth and full-bodied. The perfect espresso can be drunk without any additions. When adding milk, it can keep the outline clear and not easy to disappear. After drinking, the pleasant fragrance can be maintained in the mouth for a few minutes. Here we discuss several factors that affect the taste of espresso and explain how to maximize the potential of espresso. If you ignore any of the factors, espresso cannot be perfect.

1. Without a good match, of course, you can't get a good espresso. It is matched to get the desired sweetness, aroma and smoothness. Mixed coffee must also be fresh. We recommend coffee within 4 days after baking.

two。 You will often find that some coffee is too dark in color. It produces a bitter taste and a charcoal smell. People who are good at blending espresso will bake it slightly lighter to maintain the aroma and sugar in the coffee.

3. The grinding process should be monitored throughout the day so that the extraction process can be maintained at 25 murmur30 seconds. Do not adjust your powder pressing force to compensate for changes in the thickness of the powder.

4. The mill must use a high-quality mill.

5. If you want to get the top flavor, it must be freshly ground coffee. Grind and make according to the order quantity. When someone wants an espresso, they grind only one cup of coffee powder. Do not use coffee powder for more than 30 seconds to make espresso.

6. After the cloth powder is powdered, spread the coffee powder in the handle evenly and press the powder. Press the powder smoothly once with a force of 5 pounds, then once with a force of 30 pounds, and then with a force of 20 pounds. At the same time, the powder press rotates 720 degrees.

7. Water containing minerals used in espresso must be filtered. In some cities, it is necessary to compensate for the minerals in the water. The water stored in the coffee machine for too long will be tasteless. Take a small glass of water, cool it and taste it. If there is a strange smell, the boiler must be emptied and water must be refilled.

8. The water temperature should be stable between 88 and 93 degrees. When choosing an espresso machine, you should pay attention to the stability of water temperature and temperature.

9. The stable water temperature ensures the consistency of espresso.

10. The water pressure passing through the espresso should be between 9 Murray and 10 pressure. This pressure ensures the production of coffee oil.

11. The pressure of the boiler determines the amount of steam that can be shifted. If the production of foam is not normal, you can try to adjust the boiler pressure. Of course, these tasks need to be done by professionals.

twelve。 The extraction time for making double 1-ounce espresso is 25 Mel 30 seconds. No matter what the time, when the color of coffee becomes lighter, you should turn off the water pump. The goal is that the color of the coffee will be reddish brown and remain unchanged within 25 murals of 30 seconds.

13. The temperature of the handle and bowl handle should be as warm as the water used to make coffee. Therefore, to keep the bowl on the outlet head, it should be able to hold 16 murmur18 grams of coffee powder, and it is straight-walled. The curve in the bowl can lead to uneven extraction.

14. Timely, rapid and careful operation for powder, cloth powder, pressing powder, preheating and starting to make coffee should not exceed 30 seconds.

15. Coffee machine cleaning is probably the biggest problem with using coffee machines today. If coffee machines, bowls and handles are not cleaned regularly, espresso will have a rotten smell.

16. Maintenance of the mill the blades of the mill should be cleaned every day. When making coffee, you can also brush off the powder between the leaves and the powder compartment. The blades are replaced at least once a year. Only in this way can the powder particles have the maximum surface area.

17. In a day of environmental factors, the air temperature and humidity are changing. Coffee is hygroscopic. The thickness of the grinder has to be constantly adjusted to achieve a cooking time of 25 Mill for 30 seconds. The effect of temperature is not as obvious as humidity, but exposure to high temperatures should also be avoided.

18. Coffee cups should be preheated by a heat source other than the coffee machine. Taking a cup of water from the coffee machine to warm the cup will lower the temperature of the boiler water, resulting in uneven extraction. Coffee should be thick-walled and narrow-caliber to maintain its temperature and aroma.

19. Time should not overemphasize the importance of practice. It's important to know that we always have potential to tap.

Change any parameter and you will make progress or retrogression. Preparing espresso is an art and requires precision and scientific spirit. We've never had or seen the perfect coffee. Perfect coffee is more of a concept than a reality. The reason is that it is difficult to make espresso. Otherwise, why don't we design a machine to make the perfect coffee every time? The difficulty is that there are so many factors that determine the success of espresso that only the human brain and an enthusiastic heart can understand and control its complexity.