Four important factors in the production of Italian espresso: 4m theory

Macinazione: correct grinding thickness

Coffee beans are too coarse or too fine to make thick and delicious espresso. Coffee powder is too thick, the gap of coffee powder in the filter is too big, the resistance to water is not enough, the flow rate of coffee is too fast, it is easy to cause insufficient extraction, coffee is tasteless. Coffee powder grinding is too fine is also wrong, because the resistance is too large, hot water retained in the filter for too long, the flow rate is too slow, easy to cause excessive extraction, coffee is too bitter.

The correct thickness of coffee powder can be judged by the flow rate. In principle, the extraction time of an ounce of espresso can be controlled between 20-30 seconds. The thickness of coffee powder should not be too outrageous. At this time, the coffee flowing out of the filter is like a mouse tail (also described as thick honey). Sticky is the best condition.

Miscela: coffee bean comprehensive formula

Italians disdain individual coffee, thinking that the taste of coffee from a single origin is uneven, and it is necessary to integrate coffee from all continents in order to produce espresso with excellent flavor. in addition, in order to improve the consistency of drinks, Italians especially add Robusta beans, which is quite different from the practice in northern Europe and the United States that only Arabica beans disdain robusta beans.

Macchina: espresso machine

Espresso must be made with an espresso machine. Commercial coffee machines can provide 9 atmospheres to extract the essence of coffee.

Mano: the bartender's craftsmanship

The most important of these four M is the bartender (Barista). If Barista does not understand coffee and is not professional, even the best coffee beans, bean grinders and coffee machines are in vain, so Barista must have strong enterprise and coffee enthusiasm in order to ensure the quality of each cup of drink.