The most suitable coffee for oriental taste-- Northern Italian recipe

In the relatively light baked Beiyi style baking, z is popular around Milan, and this kind of formula produces a cup of espresso that tastes like sugar water. Personally, I think this kind of formula is the best combination of sweetness and baked drupe flavor, but it is the most likely to cause problems in the extraction stage. The Beiyi formula has the greatest potential to produce sweet espresso, but it is very easy to screw up during extraction, thick and sweet dry aroma, which means that the flavor is the most complex and fragile, and the carbonization is relatively low. After years of practical experience, I have found that the Beiyi formula, its aromatic substances after the action of hot water, is the most fragile, if the extraction is not handled properly, it will change, it should show a sweet smell of espresso, may become too sour / too bitter or astringent.

As a barista, when I use most of these more fragile recipes, I face the challenge of insufficient stability in the cup when brewing. Due to the lack of baking flavor substrate in Beiyi formula, if I am a little careless in operation, the espresso will be easy to detect defects, especially when mixed with milk; when the extraction is perfect, mixing with milk will highlight the strong caramel flavor in espresso, for me, this caramel flavor is the style and characteristics that Beiyi formula should appear.

Due to the low carbonization degree of Beiyi coffee beans, the caramel flavor and flavor characteristics of the producing area account for a high proportion. It is a great challenge to retain these rich characteristics during cooking, especially in the stability of cooking water temperature. If the cooking water temperature changes too much, the caramel flavor will be sacrificed first, followed by the boring light yellow crema. If the temperature of cooking water is stable, the change of z is lower than that of Fahrenheit {, then crema will show ochre red. But the ochre red crema does not mean that the caramel flavor can survive after brewing, even at a very stable boiling water temperature, it is often sour espresso, then the water temperature may be on the low side. In my store, I found that the sweeter the espresso, the easier it is for their crema to fall apart.

The Beiyi recipe has many other challenges for professional brewers. For example, the machine must be cleaned very carefully, because the beans of the Beiyi formula are particularly easy to absorb the smell on the coffee table. If the machine is not cleaned properly, the cooked espresso will have an uncomfortable bitter taste, which is between the smell of smelly socks. In addition, it must be stored in the shape of the whole bean, and the mixture must be flipped from time to time. The storage of cooked coffee beans is like red wine. It should be stored in a sealed and opaque container. In the case of pure arabica beans, beans must be used within 3-10 days after baking. At this time, the crema state of espresso is the most complete. If a high proportion of robusta is used in the formula, the peak of crema may be prolonged, but it must be noted that although robusta beans can provide very thick crema, it is not helpful for sweetness at all. Under the Beiyi baking degree, the vast majority of robusta beans show astringent or woody taste, while good arabica beans show sweet taste.

I have to be very skilled in order to correctly brew the Beiyi formula. If there is any mistake in cooking or filling, resulting in the "channel" effect, the water flows quickly through this crack, the sweet molecules are destroyed, and the whole aromatic compound that flows into the cup is out of balance. Finally, the whole cup of espresso is occupied by astringency. In addition, I must also be careful not to put the espresso for too long. The cooked espresso must be mixed with milk as soon as possible. When making cappuccino, the sweet molecule of espresso is one of the important ingredients to form foam, but this ingredient will soon fade, and the ceramic cup must also be preheated to preserve the espresso structure.

One of the keys to getting this seductive sweetness is the flow rate. To deal with this variable, we must first carefully adjust the grinding scale, if the flow rate is too fast, it will be sour and astringent, and if the flow rate is too slow, it will be scorched and bitter. The goal of our store is to extract for 25 seconds, and the state of flow must be like a "mouse tail".

To cook a cup of Beiyi-style espresso may take a long time to study, this taste is suitable for oriental taste, after all, we do not drink concentrated history is not so long, most Chinese people are not used to that kind of bitter taste of espresso, but prefer the overall light taste, with a little sweet or sour taste. And your store happens to be in a neighborhood where more customers like the taste, and your business may be much better than other coffee shops in the same community.

The Beiyi recipe is more suitable for sale by cafes interested in craftsmen. A coffee lover with talent and great enthusiasm for coffee will be fascinated by the successful espresso of this Beiyi recipe. Once you have successfully mastered the main points of the Beiyi recipe, then you are almost unrivalled in the industry.