The production of espresso (espresso) fresh Italian blend of coffee beans with rich style

Fresh Italian coffee beans

I will tell all the coffee drinkers that the beans themselves will be the most important key point to determine the taste of the coffee in your cup, and the equipment and technology can make up for it, but the beans themselves cannot be remedied or remedied. If you use poor quality, failed baking, aged beans for a long time, no matter how good your equipment or no matter how advanced your technology is, you can't change the stale and bitter taste of this cup of coffee.

Beans for making espresso are generally made of several kinds of beans in proportion, but no matter what kind of beans are mixed, they are all aimed at achieving two goals: one is to reduce costs, the other is to balance taste and outstanding characteristics, no matter how good our matching is, you should know that there is only one ultimate goal, that is, to reduce costs, and several kinds of beans are put together. In order to achieve beyond the quality of any single kind of beans, so as to achieve the effect of 1: 1 > 2.

Italian coffee beans (100% Arabica coffee beans)

Production of espresso (production of espresso)

Most Italian beans are roasted from medium to deep, but no matter how deep they are, when you open the bag and see the beans, it should be the aroma of coffee, not a strong smoky smell. Visually, the beans should not be pure black, or deep brown, although they are medium to deep roasted, the beans should not be shiny. If your beans are shiny, there must be only two reasons. They may be kept for a long time, at least for more than 3 weeks, or they may be too deep. Either of these two reasons will cause the coffee in your cup to have a halala taste, or unbearably bitter.

According to the baking degree of beans, the best drinking time for Italian beans is between 1 week and 1.5 months. at this stage, the coffee has obvious sweetness, long-lasting taste, balanced overall taste, amber or dark brown red color and sticky taste.

2. Manufacturing equipment

With the right beans, the production of espresso is also strictly required for the equipment, because the extraction of espresso is different from the use of siphon, hand brewing and other production methods, and there are quantitative standard requirements for the equipment, the water temperature should be between 90-92 degrees, the pressure is about 8 Pa, and the pressure is relatively stable, 14-18 grams of uniform coffee powder, extraction time of about 25 seconds, extraction volume of 20-25 milliliters. Only when it is made under such conditions is it possible to get satisfactory coffee.