Standard cooking method of Italian espresso (Espresso) production method of powdered coffee spelling

The method of making Italian espresso (Espresso)

The practice of Italian espresso (Espresso) originated in Italy, which means "very fast" in Italian and is characterized by the use of steam pressure to extract the coffee liquid in an instant.

A real espresso must not be excessive, it should be drunk in one sip, not a full cup.

Preparation: (preheating machine) before brewing coffee, turn on the power switch of the coffee maker and cook the wrench and coffee.

All brown cups need to be fully preheated. A machine without a preheating plate can iron the coffee cup with hot water before brewing the coffee to keep it.

The coffee is delicious and long-lasting.

Grinding: choose the coffee powder with the right crushing degree, the coffee powder that is too coarse will make the water pass through too quickly, and the extraction is not enough.

The coffee is thin and light. Too fine ground coffee powder will make the water pass through too slowly, soak too much, and the coffee tastes too bitter.

Coffee making method: put 7 grams of coffee powder (the standard amount of powder for a cup of coffee) into the boiling wrench in the grinder

Press the handle with a moderate force to ensure that the right amount of coffee liquid is extracted in order to let the water pass evenly through the coffee powder.

Screw the wrench to the coffee machine and press the cooking button. It starts with the press of the button and ends in 22-28 seconds. The amount in the cup at this time

It should be 1.5 ounces.

The secret of brewing coffee: the most common mistake in making espresso is to use too much water. In fact, a cup of the strongest espresso costs only 0.3 to 0.5 ounces, no more. When the coffee foam CREMA flows out, pay attention to its color, it should be a darker golden yellow at the beginning, the color becomes white means that it is too leached and should be boiled before whitening.