Four factors that can not be ignored to determine whether a cup of Espresso Italian concentrate tastes good or not

There are four essential factors for a good cup of espresso:

1. Tasty food: the important relationship that leads to delicious food is the "9 big ones".

It is generally accepted that the most ideal price for the production of Italian-style jigs is above and below 9 kilos. Semi-automatic models for employment are usually free to change the size of the coffee bar, while most coffee bar operators set the machine at around 9 kilos. This is because the taste is too high, it is easy to extract bitter, scorched and other unnecessary flavors. Too low a diet will lead to the weakening of sour or other delicious elements.

2. Water: it is the best to boil at about 92 degrees.

The water temperature used to extract espresso coffee is usually about 92 degrees. However, there are also some coffee bars that slightly adjust the water according to the roasting degree of the coffee beans. The principle of boiling water is the same as that of hot water, too high it is easy to extract charred flavors, while too low will make the cream of coffee not easy to put, thus affecting the taste of coffee.

3. Extraction quantity: the golden time mechanism of emulsification is about 30ml.

Of course, the amount of extraction may change depending on the type of coffee beans, but for many people, a good cup of espresso would be better than 25~30ml. The main purpose of the extraction of espresso coffee is to make the moisture (water) and oil (the aromatic oil of coffee beans) completely combined by emulsification, which is the biggest reason why the taste of espresso coffee is so different from that of coffee. In the case of single espresso coffee, for example, when the amount of tea extraction reaches about 25~30ml, the emulsification will end, and it is also the best time to stop the extraction.

4. Extraction time: the standard time of extraction is 20-30 seconds.

Assuming the strength of the filling remains the same, the amount of extraction of espresso and the time required will still be different due to the amount of coffee powder or the degree of grinding, so it is very difficult to generalize in terms of a specific number. However, in the extraction of single espresso coffee (25~30ml), the extraction time is usually 20-30 seconds as the reference value. In particular, after the emulsification is over, the color of the coffee will become clear. As long as the extraction is stopped immediately on this basis, it is believed that the extraction time should be kept under control.

Source:

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