Illustration of some operation points of Espresso (Italian espresso)

The operation of Espresso is the foundation of baristas. For the huge espresso system, the production of Espresso is the core element, and a perfect Espresso is the pursuit of every barista.

1. Grinding powder

The most important thing for coffee is fresh, freshly roasted whole beans, freshly ground and made, which is a basic requirement. A coffee shop of enough quality, a barista of enough quality, this is the most basic and principled question.

two。 Cloth powder

It is at the exit of the powder compartment of the bean grinder that the ground coffee powder falls evenly in the powder bowl on the handle of the coffee machine.

Sometimes, the coffee powder that falls in the powder bowl is not so uniform, as shown in the picture below.

Then manually adjust the coffee powder to make it even. In addition, according to the results of many operation exercises, we can find a way to make the coffee powder more evenly distributed in the powder bowl basket as far as possible.

After the powder bowl is filled with enough coffee powder, we have to go through a series of steps to make the coffee powder more evenly distributed. How to make the coffee powder evenly distributed, many baristas have different choices, such as the one in the picture.

According to the operation of baristas, the coffee powder left in the powder bowl to make a single espresso will be about 7-8g.

3. Filling and pressing

The most important thing is strength and level.

In the process of filling, how to control the powder press to make the strength and level just right is the skill that professional baristas strive for.

In short, coffee pressed powder, to fill the pressure strong enough, the distribution of enough level, it is possible to get a cup of uniform and high quality extract.

4. 3-5 seconds at the beginning of extraction

The 3-5 seconds after pressing the extraction button is one of the key factors to determine whether a cup of Espresso is extracted with high quality.

5. The state of the coffee flow

It is absolutely impossible for a cup of qualified Espresso to flow out like unfettered tap water, and it is not normal for a river that is about to dry up and almost stops flowing. More likely to get a cup of delicious Espresso coffee liquid state, should be wrapped in complete grease, a little Radian in the handle outlet, soothing, honey-like state.

In addition, coffee should be kept in a stable state throughout the extraction process.

6. Espresso in the Cup

If the cup in front of you is in such a big cup, honey, you'd better make do with it, and if you don't even need to use a special Italian concentrated cup, for such a shop and such a barista (I really don't know if this is a barista), do you have to think about anything else?! When the cup is used, the remaining visual factor is the quantity, and then the state of the Crema coffee oil. The golden coffee fat, Omaiga, looks at the picture and seems to have smelled the rich aroma of Espresso. Start tasting it. The more beautiful is in the back. Enjoy it