How to make a perfect espresso (espresso)

Guests often ask what a good cup of coffee is. Let's start with Jimmy Coffee's favorite, ESPRESSO.

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. Many people say that a perfect cup of 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.

Dr. Dr.A. Illy, in his book (Espresso Coffee: The Chemistry of Quality, once said that after many experiments, his definition of making a good Espresso is: using 7 grams of freshly ground coffee powder, using water at a temperature of about 91 C under the pressure of 9Bar, extracting a cup of coffee drink about 30ml for about 25 seconds. The surface of this cup of coffee should be covered with reddish-brown foam (Crema is Krima in Chinese). His "indicators" have now been basically recognized by everyone.

Of course, not everyone has to get a Ph.D to make a cup that is "holy grail" by coffee lovers. A good espresso must meet the following conditions: first, there should be a thick reddish-brown coffee ointment on top, which contains millions of tiny crema. In addition, such a strong-looking cup of coffee should have no bitterness at all. When you finish this cup of coffee, the rest of the aroma will last in your mouth and throat for more than half an hour. From a large point of view, a good cup of coffee mainly includes the following aspects: fresh coffee beans and ground before drinking, clean water with a certain hardness, machines with proper water temperature and pressure control, and a good coffee cup, of course!

The recipes of different Italian coffee beans are different, and the taste of ESPRESSO is also different. In Europe, especially in Italy, traditional coffee shops have their own unique recipes. An Italian baker is like a top Chinese chef, labor is very expensive. In China, for example, the recipes of ILLY and LAWAZZA are different, and Starbucks' espresso taste is also different from the former. Of course, no matter how different the taste is, judging the quality of ESPRESSO is still the above method. There used to be several different recipes for Italian coffee beans in the store, but the one that guests like most is the one they bake by hand. Recently, I have been trying a flavor from northern Italy, which tastes mild and has a little lighter acidity than the original one. The overall feeling maintains the thick and heavy characteristics of Italian coffee.