Italian Coffee course: how to make Italian concentrated Espresso

Italian espresso is also known as Espresso, which literally means: it is specially made on request. Let's refer to espresso now. To make this kind of coffee, you need to meet a variety of conditions, if you produce it in one cup: you need about 7g coffee powder, and you need a very fine degree of grinding, this delicate Chengdu is between salt and flour, and then you need a water temperature of about 92 degrees Celsius, the water pressure is controlled at about 9bar, and the time is 25 plus or minus 3-5 seconds. Extract a cup of 20-30ml coffee liquid, of course, this is not absolute. The tastes and production methods vary from place to place. Because the coffee made by each barista is set according to the consumption taste and spending power of the masses in the region.

When you are drinking coffee in a cafe, if you see that the shop has Ristretto coffee. That shows that this store should be a more professional store. Ristretto, is the higher level of Espresso, this kind of coffee will be more intense than Espresso, it can be understood in a simple way: over-extracted espresso. But Ristretto, like Espresso, is the most essential part of the coffee, a full-bodied espresso.

The refined espresso has a strong aroma and bitter taste, and a thin layer of brown coffee oil appears on the surface, which is called crema, which is the attractive aroma source of Italian espresso.

Palate: very mellow, extremely fragrant, slightly sour in the mouth, shallow and soft after a moment, with the fragrance of fruit trees, if there seems to be none, it is recommended to drink 1-2 ounces each time.

Best coffee companion: flamenco. Yes, when it comes to tasting boutique coffee, if desserts are used to influence the mood of the taste buds, there will be a sense of violence. The passionate flamenco dance music is similar to the powerful impact of the ESPRESSO entrance.

Source: Beresta's blog