What does Espresso mean? Espresso is a proper noun.
In China today, more and more people are going into coffee shops and drinking freshly ground Italian coffee, but most people drink cappuccino or latte with lots of milk, but this is not a bad thing to start with, there is always a process, because there are many people who do not know what coffee is in their cappuccino or latte, maybe they only know that it is coffee, but they do not know that it has a name called Espresso.
Espresso is an exclusive noun. Some people say that its English predecessor is Express, which means fast and fast, but in Italy Espresso means "espresso", which not only means espresso, but also means fast preparation and only for you. Espresso is a very special classic coffee, it is unique from the appearance, aroma, taste, and extraction method, with concentrated is the essence of this sentence to describe it in the appropriate, the following we say it is different from other coffee unique side.
Comprehensive coffee beans: In order to express the richness and diversity of taste, and adjust the final taste, Espresso usually uses blended coffee beans.
2, deep roast coffee beans: the key to the performance of rich taste, deep roast coffee beans is an essential condition.
3, fineness of grinding: the key factor to ensure that the taste is rich, naturally, the fineness of grinding, powder refinement extraction will be more sufficient, the taste will be given.
4, high water temperature: or taste problems, water temperature is also a necessary condition for extraction, ideal temperature 90°-95°
5, steam pressure extraction: If the first four other coffee can also be imitated, then this item is the key to the characteristics of Espresso, Espresso coffee is the Italian coffee machine boiler and pump steam pressure to promote hot water to the coffee handle on the powder extracted, the pressure is 9 Pa, this is definitely the power of industrial technology.
6, extraction volume: This is not a kind of coffee that makes people drink,(even if you let the cow drink, I am afraid the cow can not stand), so it only accepts the standard 30ml, although some people will make some changes, but the standard is 30ml.
7, coffee oil: this item is also other coffee absolutely can not learn, espresso surface will have a layer of amber coffee oil about 2 mm thick, English called crema, is a kind of coffee aroma with fine foam
Aroma: Because of Crema, the aroma of Espresso will come more directly and more strongly, although it is only a small cup.
9, taste: this is the ultimate unique, you do not have to taste coffee, drink espresso after you will immediately realize how extraordinary it is, strong, heavy, sour weak and subtle just right, bitter with sweet, like a little caramel mixed with pure dark chocolate, people are full of aftertaste, very exciting.
Fast: Espresso not only needs to be made quickly,(baristas should make a cup of espresso in less than 1 minute when they are not busy), but coffee drinkers also drink it quickly in two or three sips. If you see the Espresso drinker drinking like tea for a few hours, then he must be the first time to come to the cafe, and he also ordered it wrong. There is also the responsibility of the barista here. If the barista sees the guest order too hesitantly and finally orders a cup of espresso, the barista should tell the guest what coffee it is at the first time, otherwise the guest will eventually turn the coffee into a tragedy such as drinking medicine, and then lose the guest.
The above is the characteristics of Espresso(espresso), from the selection of materials to the processing method, in the shape and taste of the finished product are different from other coffees, he is the base of Italian coffee, the soul of Italian coffee, in order to make better espresso I have been working hard, I hope to see this article friends can also enter the coffee world with me, taste a perfect cup of Espresso.
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A reference for home espresso beginners
The pressurized powder bowl is a patch-like thing made for toy machines, which will make crema with many bubbles and poor taste. As the pressurizing device will affect a series of parameters, such as brewing time, flow rate, taste, etc., it is generally very easy for newcomers to make coffee with insufficient extraction. Crema has no taste problem, but insufficient extraction makes things bigger. "if a cup of coffee has no content, then only
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Six best ways to make coffee by hand in the world
It has been nearly a month since the end of the 2015WBrC World Coffee Brewing Competition, and the wonderful scene of the game still leaves us a lot of room for discussion and learning. Here to share an article, a detailed interpretation of the WBrC top six contestants' brewing methods, I hope it will be helpful to you who like coffee. The World Coffee Brewing Competition requires contestants to demonstrate excellent brewing skills and service at the same time. In three
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