Introduction of mixed Italian coffee beans
The Italian coffee maker has enough pressure to force the hot water through the very fine and squeezed coffee powder to absorb the strongest taste of the coffee and then drip it into the cup below.
Making the perfect espresso at home is a small challenge in life. To master the secret of brewing, as its original intention, fast, boil fast, drink fast, is the same motto. First extract it instantly with a high-pressure machine, and then drink it up. 30cc coffee requires 7-9 grams of coffee powder, using a very fine special grinding method.
When making espresso, it is important to pay special attention not to over-extract, so the coffee machine must be able to shut down very quickly. When the dripping coffee begins to show a golden brown color, the Italian coffee is ready. This liquid is called "coffee cream" and floats on top of black coffee. This layer of coffee cream will disperse in a few minutes, but in just a few minutes, it can be used to test the quality of this cup of Italian coffee. The coffee cream is too light, too thick or too thin, indicating that the quality of the espresso is not up to standard.
If it is a single coffee, the roasting degree should be a deep roasting, a large number of bean surface oil and similar black dark brown, and if it is a mixed coffee bean, because each kind of mixed coffee is composed of different raw beans, each flavor has its own specific roasting method for the most suitable use. Espresso also refers to the mixed coffee beans specially made for making Italian espresso on the Italian coffee machine.
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Complete the coffee blending of a formula in five steps
First, plan a process for making a recipe, and you need to think about some basic questions, such as: what kind of customer is your recipe for? Is it a home consumer, a cafe, or a multi-purpose recipe? These questions determine what flavor the recipe should have and how deep it should be baked, and the baker must know what kind of flavor he wants to bake. this
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Introduction to the grayish boutique Sidamo coffee beans
Brown raw beans are grayish in some places, thick and small in some places, soft and strong in acidity, mellow and sweet and spicy. It is one of the courtyard coffee in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell. The taste of Sidama in the sun is close to the smell of flowers, but it is about a little earthy.
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