Espresso (espresso) New Oriental Coffee School for making espresso

How to make espresso

One of the most important factors in achieving a cup of espresso is to stabilize the pressure and temperature.

Sometimes people who come across a half-bottle of water say that this is an old saying, and that the best semi-automatic coffee machines are variable pressure ones.

Indeed, since 2004, the real variable pressure coffee machine has been born, gradually spreading all over the world, and has begun to enter the country in recent years.

However, the variable pressure coffee machine is not a random change, it is far greater than the pressure control requirements of the traditional semi-automatic espresso machine, plus the price of hundreds of thousands is not the average family to play.

To quote a coffee big god bird brother's explanation: "how to understand the transformation technology: at any time to reach the set specified pressure value, and can maintain stability, again change to the specified pressure value can remain unchanged, is the real transformation."

Since the local coffee machine we can not afford to play, it is still to return to the traditional espresso machine, return to the golden rule of espresso that has been circulating for half a century "under 9bar pressure, 90-92 degrees water temperature, 25-30 seconds to extract 1 ounce (30ml) of espresso" single serving.

Although this golden rule has been controversial in professional coffee forums in recent years, the 9bar pressure is basically not controversial, so a bunch of boasting 15bar or even higher coffee machines on a treasure actually refers to the highest pressure of coffee machines, which is of little significance in itself, and is generally used to fool newcomers. Stable pressure and stable temperature are the standards for measuring espresso machines.

Now that you understand the two most important factors of espresso, you can choose an espresso machine, and all traditional espresso machines are designed around these two factors.