The basic knowledge of Italian condensation of 12 factors affecting Espresso

Espresso is an art that requires precision and patience. Perhaps because there are so many factors that influence how Espresso is made, we can have fun controlling its complexity with our brains and emotional hearts. Here are 12 factors and questions that directly affect the perfection of Espresso!

1. blending

No good Espresso can be made without a good coffee blend. Coffee must have the sweetness, aroma and lubrication required for Espresso. Coffee beans must be fresh. We recommend using coffee beans within 4 days of roasting.

2. baking

Deep roasted beans will have a bitter, burnt taste. Experienced roasters use lighter roasts to keep the Espresso sweet.

3. the bean grinding

You have to monitor the whole grinding process, the powder thickness can keep the extraction process between 25-30 seconds.

4. grinder dosers

You have to use a high-quality grinder. Tapered discs are more even and last longer than flat discs, and coffee is not heated during grinding. If the millstone is heated, the coffee will lose its flavor. Professionals believe that a combination of conical and parallel grinding discs is the best design.

5. Distribution

In the filter handle, the coffee powder must be evenly distributed in the filter of the handle before pressing.

6. pressed powder

The powder is pressed once with 5 pounds of pressure, then once with 30 pounds of pressure, and then rotated 720° with 20 pounds of pressure to smooth the surface of the powder.

7. water temperature

The water temperature must be stable at 92-96°C. Espresso machine selection must pay attention to water temperature and water temperature stability.

8. water pressure

Water pressure through Espresso should be between 9 and 10 atmospheres. This pressure guarantees foam formation.

9. draw time

For two 1-ounce cups of Espresso, take between 25 and 30 seconds to draw. In addition to time, if the color of Espresso starts to fade, you should end the production process. The goal should be to produce dark red espresso in 25-30 seconds without discoloration.

10. machine cleaning

This is the biggest problem with Espresso today. If the machine, filter, filter handle is not cleaned frequently, the resulting Espresso will have a rotten oil smell.

11. Espresso Cup

Espresso cups should be preheated using a different heat source than coffee machines. If the hot water of the machine is used to preheat the cup, the boiler temperature of the machine will decrease, making the Espresso produced uneven. Espresso cups should have thick walls and a narrow mouth to retain heat and flavor.

12. practice

Practice and practice are very important. The key to Espresso is that you always recognize Espresso.