Introduction to Italian Coffee Machine

The blending of coffee beans is a subject of knowledge. It is necessary to be familiar with the flavor and taste of all kinds of coffee beans. After adding your own understanding, you can bake and prepare. If the landlord only tries it by himself, he can mix it at will without paying attention to it, just like painting. The individual paintings of cats and dogs are different, but if you want to make an in-depth study, it is recommended to taste more individual products first, and then try to mix them on your own after being familiar with the differences of all kinds of coffee beans. The blending of Italian coffee refers to the blending of coffee beans with different flavors through the professional blending and roasting of baristas to achieve a certain unique flavor. There is no fixed procedure and proportion of hand-brewed coffee as the representative of the extraction method that emphasizes the flavor of the place of origin. Coffee beans are usually roasted from middle to deep, but for Espresso, non-re-roasting is not enough to reflect the perfection of Espresso taste. The baking degree of most Espresso beans is in the re-baking stage after the peak of the second explosion.

On the one hand, this baking degree is due to the extraction principle of Espresso. The extraction of Espresso is completed in 25 to 30 seconds. In order to completely extract the essence of coffee in such a short time, the caramelization reaction must be carried out more fully from the beginning of baking, the formation of coffee aromatic oil is more thorough, and the coffee aromatic oil can reach the surface of coffee cells as much as possible by means of re-baking. In order to achieve the acquisition of essence in the limited extraction time. A perfect Espresso starts with a mix. The perfect Espresso requires sweetness, and the overall taste will be balanced, with a perfect balance of bitterness, acidity, sweetness and finish. This is a task that can not be accomplished by a single coffee bean, so in order to get a perfect Espresso, we must first have a perfect coffee bean matching scheme, which refers not only to the collocation of coffee beans from different places, but also to the coordination between the different roasting degrees of the same kind of coffee beans, whether it is the collocation of coffee beans from different places or the different roasting degrees of coffee beans from the same place. There is only one principle of blending to achieve the final balance of Espresso coffee taste.