The biggest reason for determining the quality of espresso is the professionalism of baristas.

Once you have experienced a cup of high-quality espresso, you can no longer accept a cup of inferior espresso! Just as coffee beans are important to the quality of espresso, baristas' knowledge and skills in making espresso are crucial to the quality of espresso. Making espresso doesn't require any high-tech knowledge.

But there are a lot of necessary knowledge and skills in the production process, as well as some taboos, which need to be mastered by baristas.

First of all, the most important thing is to use high-quality coffee to make, the coffee must be kept fresh. Usually the baking degree of espresso is relatively deep, and the blending should follow the principle of espresso. Arabica coffee beans should be the main ingredient in the blending.

Coffee is best drunk within 2-10 days after roasting. After this time range, the quality of coffee will decline rapidly. Because of this, you should try to buy less coffee each time, and increase the frequency of purchase, such as once a week, to minimize hoarding. The space where you store your coffee should be cool, dark, dry and ventilated, and try to avoid being refrigerated in the refrigerator unless you have to deliberately extend the drinking time of the coffee, or you usually have to lower the temperature of the coffee because the space temperature is too high (above 80 degrees Fahrenheit).

Next, you also need a well-maintained commercial grade espresso making equipment. The traditional espresso machine has the ability to produce a cup of high-quality espresso. From this point, the production capacity of the traditional semi-automatic coffee machine is higher than that of the automatic coffee machine. The fully automatic coffee machine that can grind, fill powder, press powder, extract and even foam at the touch of a button is far less than a barista with skilled production skills. It is possible for this fully automatic machine to produce coffee of the same quality, but the quality of the coffee itself is in the middle and lower grade. If you are looking for high-quality espresso, then this should not be where you stop.

If you are using a traditional semi-automatic espresso machine, a high-quality coffee grinder is also essential. To see the quality of a coffee grinder, the key is to see the stability of its grinding and the controllability of its grinding thickness. Sometimes you need to adjust a very small range to finally get a cup of perfectly extracted espresso. So if you have not purchased a grinder, make sure the adjustable degree and range of the grinding thickness of the grinder you will buy before you buy it.

Source: network