The mysteries of Italian espresso

The word Espresso does not mean what we normally call "quick coffee." In Latin, espresso means "coffee made especially for you."

If you think of each espresso process as a personal artistic creation, the skills and knowledge of espresso making will become easier to understand and the quality of coffee will be significantly improved. Every day, professional baristas strive to make the perfect coffee. They call a cup of perfectly extracted coffee "God Shot." The quality of the coffee can only be achieved when every part of the process is perfectly pieced together. I once witnessed the birth of the perfect cup of coffee in a busy cafe in a metropolis. By then, baristas and customers were stunned by the golden, perfect liquid slowly flowing out of the coffee machine.

So, what exactly is espresso?

Espresso is a very complicated process to make. Espresso was invented in the early 20th century and expanded in the 1940s. The way we make coffee today is a continuation of the traditional techniques of the time. This article introduces you to simplified home espresso making techniques.

Espresso is made by pressure-driven hot water filtering through firm, finely ground coffee powder to create a strong cup of coffee. This process can extract the most delicious coffee core.

In most boutique coffee shops these days, all you get is a 30ml espresso. Espresso coffee can be used as a single serving or to make multiple coffee varieties.

Italian espresso recipe

First of all, we define espresso as: a single 30 ml cup of coffee made in an espresso machine.

Usually we use 7-9 grams of precisely ground, evenly pressed coffee powder to make 30 ml espresso. The purified water is heated to 92 ° C and the coffee is extracted at 9 bar for 25-30 seconds.

Coffee powder should be made into a compact, flat cake with a gap of 1 mm between the cake and the water outlet. The hot water flowing out of the coffee machine should be evenly sprinkled on the surface of the cake. The essential substances in coffee are released rapidly upon contact with water, filling the 1 mm gap and forcing the water to extract coffee more evenly.