Improve the technical details of espresso production how to make espresso? How to taste

How to judge espresso quality, pay attention to these details when making espresso coffee can help you improve your skills and coffee taste, here is a look at the details worth noting about espresso extraction.

Puck-p k Wet Powder

The wet cake left in the filter bowl after coffee extraction should be firm and balanced in color. Although there is no need to pay too much attention to the degree of compaction of wet cakes, it should indeed maintain the unity of color and texture.

Look-Appearance

The liquid should initially have a dark almond-brown color and gradually change to a lighter caramel color. You shouldn't see black or yellow.

Oils lz

Your espresso will initially flow with more oil, and later the extract will be watery.

Crema kre <$m <$-Coffee oil

Coffee grease, refers to the layer of grease on the surface of espresso coffee, should be thick and light reddish brown.

Flavourfle ̈ v ̈ (r)-Flavor

A perfect espresso should be the perfect blend of sour, sweet and bitter. Taste should be sour first, sweet second, bitter last.

Body-Body

The perfect espresso should have a good body.

Source: Brista's blog