ESPRESSO 4m Law Coffee extraction Law
The first Mistura (a mixture of coffee beans)
In Italy, espresso beans have to be mixed with at least five kinds of beans. For example, Erie espresso beans are composed of at least 11 kinds of coffee beans, and they also need to be fresh and roasted in Italian style, so ESPRESSO can only be pure and can not be called a single product.
The second Macinino (grinding method of coffee beans)
Ideally, when brewed with 7 grams of coffee powder, 25ml-35ml espresso can be brewed between 20 and 30 seconds. In order to achieve this ideal state, it is necessary to find out the most suitable grinding method. So you need a special bean grinder to make ESPRESSO coffee.
The third Macchina (espresso machine)
Can produce 90 ℃ plus or minus 5 ℃ water temperature, about 9Bar brewing pressure, but also can use 7 grams of coffee powder, through 20-30 seconds extraction to get a cup of about 25-35ml coffee beverage, the surface covered with a layer of gold foam (Crema) coffee machine is the coffee machine we need.
The fourth Mano (i.e. the coffee bar chef)
Without a coffee bar maker who can carefully adjust the grinding condition of coffee beans and is familiar with the performance of the coffee machine, he will not be able to brew delicious espresso. So it takes a professional barista who loves coffee very much to make the perfect ESPRESSO.
- Prev
Principles and principles of Coffee extraction (part I) Coffee extraction Law
Making coffee is the process of extraction, and there are a variety of extraction ways. what we need to do is to apply the extraction principle to the production to get the most perfect coffee. Before talking about extraction, let's popularize a little common sense: first, coffee beans have both high-quality flavor and defective flavor. Second, the aromatic substances of coffee will be dissolved first, and the bad substances will be dissolved later. (so,
- Next
Law of Coffee extraction calculation of the ratio of Gold Powder to Water in Coffee extraction
In the study of cup testing or extraction of freshly baked coffee, barista flexibly changes different powder-to-water ratio and baking forms according to different coffee bean characteristics, mainly in order to restore or preserve the original natural flavor and characteristics of coffee. In the manual extraction skill teaching class, manual preferred quality products, coupled with the quality of fresh baking, promote the coffee class.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?