Introduction to the blending method of Italian espresso

In Italy, the birthplace of espresso, research on espresso has developed into a discipline. In the mid-1950s, espresso spread to the United States, first appearing in Italian-populated areas of larger cities. The second place to accept espresso is the cafe that people often go to. Since then, the production technology and skills of espresso have been greatly improved. By the late 1970s in the United States, the situation had changed, and although high-end restaurants were not bullish on espresso, they also put it on the menu. Seattle-based Starbucks and SBC (Seattle,s Best Coffee Seattle's best coffee) developed the concept of "coffee bar" there, and espresso became a regular drink after meals.

Coffee scale editor

The 'espresso scale' is defined as a way to measure the perfection of espresso. Ideally, espresso should have a particularly sweet and strong aroma, as well as an aroma similar to freshly ground coffee powder. Coffee oil should be dark reddish brown and should be smooth and full-bodied. The perfect espresso can be drunk without any additions. When adding milk, it can keep the outline clear and not easy to disappear. After drinking, the pleasant fragrance can be maintained in the mouth for a few minutes. Here we discuss several factors that affect the taste of espresso and explain how to maximize the potential of espresso. If you ignore any of the factors, espresso cannot be perfect.

1. Without a good match, of course, you can't get a good espresso. It is matched to get the desired sweetness, aroma and smoothness. Mixed coffee must also be fresh. We recommend coffee within 4 days after baking.

two。 You will often find that some coffee is too dark in color. It produces a bitter taste and a charcoal smell. People who are good at blending espresso will bake it slightly lighter to maintain the aroma and sugar in the coffee.

3. The grinding process should be monitored throughout the day so that the extraction process can be maintained at 25 murmur30 seconds. Do not adjust your powder pressing force to compensate for changes in the thickness of the powder.

4. The mill must use a high-quality mill.

5. If you want to get the top flavor, it must be freshly ground coffee. Grind and make according to the order quantity. When someone wants an espresso, they grind only one cup of coffee powder. Do not use coffee powder for more than 30 seconds to make espresso.

6. After the cloth powder is powdered, spread the coffee powder in the handle evenly and press the powder. Press the powder smoothly once with a force of 5 pounds, then once with a force of 30 pounds, and then with a force of 20 pounds. At the same time, the powder press rotates 720 degrees.

7. Water containing minerals used in espresso must be filtered. In some cities, it is necessary to compensate for the minerals in the water. The water stored in the coffee machine for too long will be tasteless. Take a small glass of water, cool it and taste it. If there is a strange smell, the boiler must be emptied and water must be refilled.

8. The water temperature should be stable between 88 and 93 degrees. When choosing an espresso machine, you should pay attention to the stability of water temperature and temperature.

9. The stable water temperature ensures the consistency of espresso.

10. The water pressure passing through the espresso should be between 9 Murray and 10 pressure. This pressure ensures the production of coffee oil.

11. The pressure of the boiler determines the amount of steam that can be shifted. If the production of foam is not normal, you can try to adjust the boiler pressure. Of course, these tasks need to be done by professionals.

twelve。 The extraction time for making double 1-ounce espresso is 25 Mel 30 seconds. No matter what the time, when the color of coffee becomes lighter, you should turn off the water pump. The goal is that the color of the coffee will be reddish brown and remain unchanged within 25 murals of 30 seconds.

13. The temperature of the handle and bowl handle should be as warm as the water used to make coffee. Therefore, to keep the bowl on the outlet head, it should be able to hold 16 murmur18 grams of coffee powder, and it is straight-walled. The curve in the bowl can lead to uneven extraction.

14. Timely, rapid and careful operation for powder, cloth powder, pressing powder, preheating and starting to make coffee should not exceed 30 seconds.

15. Coffee machine cleaning is probably the biggest problem with using coffee machines today. If coffee machines, bowls and handles are not cleaned periodically, espresso will have a rotten smell.