Parameters related to making espresso double Italian espresso powder espresso

Parameters related to making espresso (double espresso):

Coffee powder: 14g (fine grinding)

Powder pressing strength: 30 lbs / square inch

Water temperature: 92 degrees Celsius

Water pressure: 132 pounds per square inch

Extraction time: 25-30 seconds

Total coffee: 60 ml

Next, from a different perspective, professional baristas analyze the way espresso is made:

As an artist, baristas must monitor the quality of Italian espresso from the perspective of beauty. First of all, baristas must know how to judge the quality of coffee beans from their appearance. The coffee beans used to make espresso are roasted to a wide range. If the coffee beans look very dark and are covered with oil and have a halal flavor, it means the coffee beans have been overroasted. Overbaked beans can make the bitter taste of espresso uncomfortable, like a mouthful of dirt. If the coffee beans look light brown and do not smell good, it means that the coffee beans are not roasted enough. These beans make espresso taste so sour that it tastes like chewing grass. Of course you don't have to really eat dirt or grass. I'm just speaking metaphorically.

As shown in the picture, beans with labels between 8 and 14 are most suitable for making espresso. You need to balance the tastes of all kinds of coffee to make the blended coffee softer.

If you make sure that the coffee beans are roasted accurately, the next step is to grind the coffee beans. The grinding of coffee beans is very important, and you need to take the time to adjust the grinding parameters before opening the shop every morning to ensure that the coffee extraction time is between 25 and 30 seconds.

You see, President Roosevelt obviously prefers the coffee powder on the left.

After grinding, you need to pour the coffee powder into the handle and compact it. The surface of the compacted coffee cake must be smooth, which ensures that the coffee can be extracted evenly. If the pressure is inappropriate or uneven, it can lead to the flow of coffee too fast or too slow. After pressing the coffee cake, you need to insert the handle into the coffee machine and start making coffee. Most of the coffee machines we use are semi-automatic, and the coffee machine itself sets a different amount of water, so all you have to do is press the button you want. If you use a manual coffee maker, you need to observe the amount of coffee in the cup to control the time of coffee extraction.

In the process of extraction, the color of the water will gradually change from dark red to light brown to gold. The finished espresso will be covered with a thick layer of coffee oil with dark orange or reddish hazelnut. The fat must be thick enough to hold the sugar for a few seconds when sprinkling it. Sometimes the surface of the grease has a few strands of dark brown, which looks like the markings on a tiger.

Voil à! The coffee is finished!