The Origin of espresso the espresso operation of brewing method

Espresso is interpreted from Italian to mean fast, because espresso is made and sent to customers immediately. Two cups of espresso (double espresso) are made of 47-62.5ml (1.5-2oz) coffee from 14-17g coffee powder in 22-28 seconds with 88-95 °C clean water at 9-10 atmospheric pressure. Espresso drips from the filter handle like warm honey, with a reddish brown color, foam should account for 10-30%.Espresso of the whole cup is defined by 4 "M": Macinazione refers to the correct fineness of coffee powder. The process of grinding beans. Miscela refers to the blending of coffee, Macchina refers to the espresso machine, and Mano refers to the skill of the maker. When the four "M" elements can be well controlled, the espresso will be a perfect experience.

I use the definition of "espresso potentail" to measure the perfection of a cup of espresso. The ideal espresso should have unusual sweetness, strong aroma and freshly ground coffee taste. The foam should be dark red brown. The taste should be lubricated and thick. Without any seasoning, a good espresso will be enjoyable and will not disappear into the milk immediately. After drinking, the aftertaste can last for several minutes.

Below, I will discuss various factors and problems that directly affect the potential for making a perfect espresso, and describe how to make your espresso better. Any of the following factors will affect the success or failure of espresso.

It is impossible to make a good espresso without a good coffee mix. Coffee must be matched with the sweetness, aroma and lubrication required by espresso. Coffee beans must be fresh. We recommend using coffee beans within 4 days after roasting.

Baking you will often see the deeper baked espresso. Deeply baked beans will taste bitter and scorched. Experienced bakers will use shallow baking to keep espresso sweet.

Grinding beans you must monitor the whole grinding process, the thickness of the powder can keep the absorption process between 25-30 seconds.

The bean grinder must use a high quality bean grinder. Conical plates are more average and last longer than flat ones, and coffee is not heated during grinding. If the grinding plate is heated, the coffee will lose its flavor. Professionals believe that the combination of conical and parallel grinding plate is the best design.

The amount of coffee must be fresh to get the best taste. Grind beans as needed. When a customer wants espresso, grind out a cup of coffee powder, add filter handle, press powder, and punch. Get rid of unused coffee powder.

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

Press the powder once with 5 pounds of pressure, then once with 30 pounds of pressure, and then rotate 720 °with 20 pounds of pressure to make the powder surface smooth.

The water used for espresso with trace elements must be filtered. Some cities must use trace elements to balance water quality. If the water is in the coffee machine for too long, the oxygen element will be lost and the water will turn sour. Replace a cup of water in the coffee machine with a small glass and let it cool and try. If the water changes, you need to replace the water in the machine with fresh water.

The water temperature must be stabilized at 92-96 °C. When choosing espresso machine, we must pay attention to the stability of water temperature and water temperature.

Stable temperature the stability of machine temperature is the guarantee of continuous espresso.

The water pressure passing through espresso should be between 9 and 10 atmospheric pressure. This pressure is guaranteed to produce foam.

The pressure of the boiler pressure boiler determines the amount of water combined with steam. If the foam of your milk fails to meet the requirements, you can adjust the pressure of the boiler, but the adjustment must be operated by a professional. You can use the pressure gauge on the machine to monitor the pressure of the boiler.

The absorption time for two 1 ounce cup espresso should be between 25 and 30 seconds. In addition to time, if the color of the espresso begins to fade, you should end the manufacturing process. The goal should be to produce a dark red espresso within 25-30 seconds without changing color.

The filter handle and filter handle must be kept at the same temperature as the water temperature of the espresso. Therefore, the handle should be placed on the head of the machine. The filter (basket) should be loaded with 16-18 grams of coffee powder and must be kept flat. Uneven noodles can lead to absorption imbalance.

Make it in time quickly, but carefully. You should finish adding powder, loading distribution, pressing powder, preheating and making within 30 seconds.

Machine cleaning is the biggest problem in espresso today. If the machine, filter and filter handle are not cleaned frequently, the espresso will smell of rotten oil.

Bean grinder maintenance bean mill needs to be cleaned every day. During the espresso, you need to remove the coffee powder between the bean grinder and the powder outlet. The grinding plate must be renewed every year so that the beans can be in full contact with the surface of the grinding plate.

Environmental factors change the humidity and temperature of the air during the day. Because coffee is easy to absorb moisture, the fineness of the bean grinder needs to be adjusted to make the powder up to 25-30 seconds. Temperature is not as easy to affect espresso as humidity, but coffee beans can not be exposed to high temperature.

The Espresso cup is preheated by a different heat source from the coffee maker. If the hot water of the machine is used to preheat the cup, the temperature of the machine's boiler will be lowered, making the espresso uneven. Espresso cups should have thick walls and narrow openings to maintain heat and aroma.

Practice, practice and practice are very important. The key to espresso is that you always realize that Espresso has new potential. Changes in any of these factors will increase or decrease the perfection of espresso. Making Espresso is an art that requires precision and dedication to science. I've never been perfect, and I've never seen a perfect espresso. Perfect espresso may be a concept but not a reality. The beauty of Espresso lies in its fickle and difficult. If it is easy to make, we can easily make espresso machines to make every espresso perfect. Because there are so many factors affecting the making of espresso, only the human brain and emotional heart can begin to understand and control its complexity.

Espresso Aisibasu has the laudatory name of "Soul of Coffee", which is translated as "espresso" in Chinese. For cafes, "cafes that do not sell 'Espresso' are not cafes", which shows the importance of "Espresso". It is said that "Espresso" coffee originated in Cairo, Egypt in the early 15th century, but it was Italy that really carried it forward. Now "Espresso" has almost become a representative symbol of Italy, so it seems more natural for Italy to define "Espresso".