Four key points of Italian espresso production Macinazione
Macinazione: correct grinding thickness
Coffee beans are too coarse or too fine to make thick and delicious espresso. Coffee powder is too thick, the gap of coffee powder in the filter is too big, the resistance to water is not enough, the flow rate of coffee is too fast, it is easy to cause insufficient extraction, coffee is tasteless. Coffee powder grinding is too fine is also wrong, because the resistance is too large, hot water retained in the filter for too long, the flow rate is too slow, easy to cause excessive extraction, coffee is too bitter.
The correct thickness of coffee powder can be judged by the flow rate. In principle, the extraction time of an ounce of espresso can be controlled between 20-30 seconds. The thickness of coffee powder should not be too outrageous. At this time, the coffee flowing out of the filter is like a mouse tail (also described as thick honey). Sticky is the best condition.
Miscela: coffee bean comprehensive formula
Italians disdain individual coffee, thinking that the taste of coffee from a single origin is uneven, and it is necessary to integrate coffee from all continents in order to produce espresso with excellent flavor. in addition, in order to improve the consistency of drinks, Italians especially add Robusta beans, which is quite different from the practice in northern Europe and the United States that only Arabica beans disdain robusta beans.
Macchina: espresso machine
Espresso must be made with an espresso machine. Commercial coffee machines can provide 9 atmospheres to extract the essence of coffee.
Mano: the bartender's craftsmanship
The most important of these four M is the bartender (Barista). If Barista does not understand coffee and is not professional, even the best coffee beans, bean grinders and coffee machines are in vain, so Barista must have strong enterprise and coffee enthusiasm in order to ensure the quality of each cup of drink.
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The basic knowledge of coffee machine for making problem checklist by ESPRESSO
There are always some problems when we use coffee machines to extract espresso, so let's see what the problems will be. And how to find the reason: one. Observe whether the flow rate of coffee from the handle of the filter is between 25 and 30 seconds Q. The possible reason for the excessive flow rate is: 2, 4, 4, 5 Q. The possible reasons for the slow flow rate are as follows: 32. Watch the coffee flow out of the filter handle (CR)
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The coffee pot is operated by lazy people who love the French press.
Introduction to utensils: the French press pot was invented by the French in 1850. because of its simple structure, easy to use and quick cleaning, it is still very popular and widely used for more than 150 years. After entering China, it has been transformed into a tea maker, which is really good for making tea, and it can easily filter out the tea. Advantages of utensils: extremely convenient, easy to clean and fast
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