The determination method of Italian Coffee Oil thickness

The thickness of ESPRESSO grease is a very complicated problem, which is much more complicated than the color of grease. The thickness of grease is crucial to the construction of a real cappuccino and the popular coffee flower, so rich and lasting grease can be said to be the main logo of high-quality ESPRESSO. The oil of ESPRESSO is not really a layer of "oil" floating in the general situation of coffee, but is composed of delicate bubbles, so when we study the thickness of the oil, we should not simply crack how thick it is, and we have to see how long it can last. The thickness of oil generally has a great relationship with the novelty of beans, too novel beans, extract oil will be very thick, but also disappear quickly, such oil we think is too clumsy, so growing beans for the formation of oil has an irreplaceable infection, only the correct beans can extract long-lasting oil. Although the fat is too thick is not necessarily a good thing, but if the oil is too thin, it must be a bad thing, generally because: beans are stored for too long or improperly retained; the amount of powder is too small; the grinding is too coarse or detailed; the extraction time is too long or too short; the flow rate is too large; improper filling pressure and other reasons. Generally speaking, I think that a serving (1 oz) of ESPRESSO, which is around 0.5 oz for at least 2 minutes, is the emergence of a high-quality fat.