Espresso how to mix beans commercially
Italian concentration, as a method of extraction, refers to the use of an Italian espresso machine to extract pressurized water through coffee powder.
Traditional Italian concentration, the pursuit of balanced taste, the so-called balance, it can be understood that the basic taste of coffee "sour", "sweet" and "bitter" intensity is basically the same, there will not be a particularly prominent taste.
In order to achieve a balanced taste, it may be necessary to match the coffee raw beans with different flavors to make up for their weaknesses. This is also the origin of "matching".
Blending can refer to the matching of different raw beans, or it can be the matching of the same raw bean with different baking degrees.
With the popularity of espresso, baristas or roasters have different understandings of the taste of espresso. In addition, under the influence of boutique coffee culture, coffee people began to explore the new flavor of espresso. The use of Italian concentrated extraction to show the flavor of coffee from the origin, a single bean also began to appear. A single bean can be a single producing area, a single manor, a single variety, depending on the understanding of different baristas or bakers.
To sum up, espresso beans used in espresso may be blended beans or single beans.
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Delong coffee machine descaling step coffee machine cleaning process China coffee net automatic coffee machine
First of all, add clear water to the water tank, dissolve the acetic acid solvent in the water, and then adjust its function to the effluent, then remove the filter and connect the outflow water to the container, which is to clean the coffee pipe, and then let him stay in the tank for a period of time and wash it with clean water. Of course, the storage box of coffee grounds should be washed upside down. If the extraction part of the coffee machine
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Baking degree of espresso beans Deep baking heavy baking light baking Italian concentrated blending coffee beans imported black
As a method of extraction, Italian concentration is characterized by pressure extraction, that is, water flows through coffee powder under high pressure to achieve flavor extraction.
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