Matters needing attention in making espresso

Grinding degree of coffee beans

The suitable grinding degree is one of the important links in the production of Espresso, and a good bean grinder and properly adjusted thickness are the basic standards to control this link.

Since the subject already has a bean grinder, the point of a good bean grinder will not be listed for the time being.

The appropriate thickness is also a difficult standard to define in the circle of playing coffee. According to the standard I have learned, it is 7 grams of coffee powder to produce 20~30ml coffee liquid at 20: 30 seconds. (making fancy coffee can produce a certain amount of coffee liquid, but the flow rate must be based on this.) so whether the thickness is appropriate or not depends on the flow rate of the coffee liquid.

If the flow rate is too fast, the oil is not fully extracted, and the coffee lacks aroma; if the flow rate is too fast, the bitter, sour and astringent taste will be doubled. (none of the above is necessarily happening, it's just a common phenomenon in probability.)

The brewing of Espresso

The problem is too big. Write it when you have time.

Milk foam production

Good foam must be dense and non-foamy. It is recommended to use whole milk refrigerated at 4 ℃ for the best results.

Here are the ten steps I have learned to milk.

① spray empty milk tube (eliminate moisture formed by residual steam in milk tube)

② adjust the milk tube angle (adjust the milk tube to the vertical position of the horizontal plane as much as possible)

③ held the milk jar in one hand and placed the milk tube at a depth of 1 centimeter under the center of the milk tank.

④ stabilizes the hand holding the milk tank, the other hand quickly turns the steam knob to the desired size, and withdraws quickly, holding the palm of the hand 90 °to the bottom of the milk tank (purpose: to assist the hand holding the milk tank for the next step; easy to sense the temperature change of the milk tank)

⑤ moves the vat down slowly with both hands to allow steam to enter the milk (creating a small angle between the end of the milk tube and the milk surface so that the air enters the milk and inflates the milk)

⑥ expands the milk to the desired position, moves the milk jar slightly upward with both hands (purpose: to insert the milk tube under the milk surface to prevent air from entering the milk) and adjusts the angle to make the milk rotate in the milk tank (purpose: to wrap the thicker foam that was previously not controlled in the whirlpool to improve the foam condition and continue to heat the milk)