How to distinguish the quality of ESPRESSO

When you are in a cafe to enjoy a cup of coffee packaged by various cultures, have you ever thought about and learned to identify whether you drank a perfect cup of good coffee, instead of spending dozens of yuan to drink "pot water"? so that you always feel that coffee is bitter, coffee is not good, coffee interferes with sleep. If that's the case, it's a pity that what you pay dozens of yuan to drink is a failed cup of coffee all the time. However, if you pay the Money, you should be entitled to a cup of coffee that is good value for money and perfect.

So what is a good coffee, and how to simply identify and taste a cup of coffee you bought in a cafe for dozens of yuan? In this article, we will tell you a simple standard method to identify Italian coffee which is now popular in China.

Several classic Italian coffees are: Espresso espresso, Cappuccino cappuccino, Moke mocha, Latte pull iron and so on. All espresso is made through one kind of coffee, which is the essence of Italian coffee-Espresso espresso. In this article, we will focus on the understanding and identification of this cup of Italian essence coffee.

A perfect Espresso is really hard to come by.

Making a good Espresso (espresso espresso) is one of the most challenging "activities" for both coffee lovers at home and a veteran Barista in a cafe. A perfect espresso can be called a combination of art (the craftsmanship of the producer) and technology (the design of the coffee machine) like a well-recorded record. I often tell my customers that extracting a perfect Espresso is like playing the piano. With an expensive coffee machine (piano), it takes someone who knows coffee (music) to extract (play) the perfect coffee (the melody that touches the heart).

Dr. Dr.A. Illy in his book (Espresso Coffee: The Chemistry of Quality, publisher: Academic Press (October 1995) ISBN: 012370670X) once said that after many experiments, he defined making a good Espresso as: using 7 grams of freshly ground coffee powder, using water at a temperature of about 91C under the pressure of 9Bar, through about 25 seconds of extraction to get a cup of coffee drink about 30ml, the surface of the coffee should be covered with a layer of reddish brown foam (Crema). His "indicators" have now been basically recognized by everyone. It sounds like quantified conditions and no special requirements, but it's not easy to achieve. This is because, excluding machine and human factors, the coffee bean itself is also a natural product, each variety, every batch of harvest, the best performance of each kind of mixed grinding, the requirements of water temperature and filling pressure are not necessarily the same as those mentioned in Dr. Erie's book or any other index. It also needs the experience of the producer and constant experiments to get it. However, the domestic coffee materials are very limited, and the literalization of coffee bar practitioners, especially their foreign language proficiency is generally poor, so it is difficult to read excellent foreign materials, and the coffee knowledge and level of all domestic baristas are also quite mixed.

To extract a perfect Espresso, you need to meet at least the following hard conditions:

1. Fresh coffee beans: fresh is the last word, famous beans are famous, but stale famous beans lose their fragrance impolitely. As far as Espresso is concerned, the coffee extracted from stale coffee beans, the consistency of coffee, the thickness of Cream, the color will be seriously affected, and its taste will be greatly reduced. Our experience is that coffee roasters are required to pack small quantities, open coffee beans strictly sealed, and keep them away from light and low temperature. Never use coffee beans that have been opened for more than seven days to ensure the perfection of every cup of coffee.

two。 Strictly freshly ground coffee powder: Espresso requires strict fineness of the ground powder, and once the coffee is ground, the flavor can only be preserved for no more than an hour. So, if you go to a cafe and don't hear the sound of grinding beans after ordering coffee, chances are you'll get an imperfect cup of coffee.

3. Accurate and flat filling and pressing: use the standard amount of coffee powder. In the international industry experience, it is generally believed that when extracting Espresso, the quality of two cups extracted at the same time is more perfect than that of one cup alone. Filling coffee powder needs to be flat, smooth and the power of pressing powder should always be (at 30-50 pounds), and the methods and techniques of pressing powder should be obtained.