Italian espresso (espresso) production

I am a coffee practitioner, the following is my personal understanding of coffee, I will sum up a series of experience on coffee for your reference, do not spray with different opinions! Today is the most basic coffee of espresso: espresso (espresso)

Espresso, in the eyes of Italians, is a part of life. There is a cup of short coffee in the morning, a cup of long coffee at noon, then Cappuccino,latte and so on. There is more and more coffee in our Chinese life. How can we drink this cup of coffee and teach us to make a good cup of coffee?

First of all, you need to know what espresso is, what you need, and what are the standards?

Need to:

Coffee machine (professional semi-automatic coffee machine), coffee beans (high freshness), bean grinder, milk, chocolate sauce, light cream, sugar packets and other coffee accessories (this is too much, there is no way to say too much in detail, friends who want to open a shop can refer to)

Standard:

7g-10g coffee powder 8-10bar pressure 87-93 degrees boiling water in 22 seconds-30 seconds to make a cup of 30 ml espresso

Influencing factors:

1, whether the coffee machine is good or bad, the effect of professional semi-automatic machines is certainly better than that of ordinary household semi-automatic machines, except for high-end people (especially high-end household machines)

2, bean grinder, good bean grinder grinder coffee powder thickness uniformity is relatively high, each coffee powder can be fully extracted

3 personnel (main part)

4, water quality, environment, etc.

Mainly explain the personnel factors.

Under the condition that the equipment remains the same and the water source can not be changed, the operation of personnel is very important, mainly because three variables will affect the quality of a cup of coffee, the thickness of coffee powder, the amount of coffee powder, and the strength of pressing coffee powder.

The coffee powder is too coarse, the coffee powder is too little, the pressure is too light, the density of the coffee powder is too low, the contact time between the extracted boiling water and the coffee powder is too short, the extraction is insufficient, the color is light, the coffee oil is white, the coffee taste is basically not there, and the coffee flow rate is too fast, on the contrary.

Observe the flow rate of coffee when extracting coffee, too fast or too slow to know how to adjust it, so that the extraction is sufficient (personally, I think the tail of the little mouse is just right)

A good cup of espresso grease is dark and golden, very thick, the cup tilts 45 degrees, and the fat layer does not reveal black coffee liquid. The coffee tastes thick and heavy, and the faint aroma of coffee remains in the mouth within ten minutes.