Introduction to the main characteristics of espresso, flavor, taste, how to drink espresso, standard time and quality

With the popularity of coffee culture in China, coffee shops are gradually spread all over the streets. Italian coffee, which is characterized by speed and convenience, is especially popular. A strong espresso has made a variety of popular espresso, such as American, latte, mocha and so on. The front street will talk about the characteristics of the "soul" espresso in the coffee shop.

The main characteristics of espresso

Espresso, also known as Espresso, is quickly extracted by Italians using pressurized coffee machines at high temperatures, with a layer of golden foam floating on the surface. Each store uses different espresso beans and different extraction schemes, so the flavor will be different, but a standard espresso will have the following two characteristics.

Cream

We went to a coffee shop to order a cup of espresso. As soon as the barista had finished the extraction, we could see a thick layer of gold foam floating on the top layer, which we called Cream.

Coffee beans produce a lot of gas when they are roasted, and the water dissolves the carbon dioxide under high pressure, but the brewed coffee liquid gradually returns to normal atmospheric pressure, and the coffee liquid can no longer trap all the gas compositions. as a result, countless small bubbles will emerge from the liquid. These bubbles will stay on the coffee surface and look like a stable layer of "bubbles". The rich Cream means that the beans used in espresso are freshly roasted. Because the gas in the coffee beans will continue to be discharged over time, the longer the roasting date, the lower the carbon dioxide content and the less foam layer during extraction.

If there is no Cream on top of a cup of espresso, it is likely that the beans have been stored for too long, or maybe the espresso has not been drunk for a long time and the foam disappears. The darker the color of Cream, the stronger the taste. Due to the Maynard reaction of coffee beans at high temperature, the darker the foam layer is, the more mellow the taste will be.

High concentration

The extraction of an espresso requires the release of a large number of soluble substances in just a few seconds, so the coffee powder needs to be ground very fine and evenly. After nearly boiling hot water and a high pressure of 9 atmospheres, the concentration of espresso is very high, all flavors are doubly concentrated, and the entrance shows a strong taste. After swallowing, all kinds of aromas remain in the mouth and have a long aftertaste. Therefore, many coffee shops produce strong espresso with a cup of water for their guests at the same time.

The practice of espresso

Many coffee lovers are unwittingly equipped with a lot of coffee utensils at home, and friends who are infatuated with espresso are hoarding espresso machines and are ready to extract them themselves. Here in Qianjie, take the espresso produced by the store as a reference, briefly describe how to make an Espresso.

The coffee machine in Qianjie store is a commercial single-end "Lelit Bianca", which can adjust the extraction by changing the pressure, and the maximum pressure can be 11bar. The household coffee machine only needs to reach the pressure of 9bar to meet the function of extracting and playing milk foam, with the bean grinder of Italian coffee.

The front street uses the capacity of a double powder bowl, which is about 18 to 20 grams, and 20 grams of coffee powder is used when it is produced in front street. Usually, the ratio of coffee powder to liquid coffee will be 1: 1.5: 1: 2.5, and the extraction ratio on the front street is 1:2, that is, 20 grams of coffee powder. 40 grams of coffee liquid will be extracted. The time is related to the flow rate of coffee powder, and the duration of a single extraction is usually controlled at 20-35 seconds, because coffee usually tastes thin within 20 seconds, while more than 35 seconds is easy to be extracted and bitter. The concentration of Qianjie is mostly within the range of 28 to 30 seconds.

In front of the street, dry the powder bowl first, turn on the bean grinder, grind out the weight of double coffee powder, and place it on the electronic scale to increase or decrease the weight to 20 grams. Then spread the powder evenly with tools to fill and compact the coffee pressed powder to ensure that the coffee extract is more stable. Then turn on the extraction switch to release water, wet the boiling head and take away the coffee grounds stuck above, gently buckle the handle on the cooking head, and begin to pull down the cooking extraction. When the electronic scale shows that the coffee liquid has extracted 40 grams and the time is about 30 seconds, the extraction switch can be pulled down. Pour the coffee liquid into the Espresso cup and enjoy.

The taste of Espresso is related to the coffee beans used. The Italian coffee produced by Qianjie stores is made with Qianjie sunflowers. Made from Honduran sherry coffee and Ethiopian suntan cherries at 7:3, Espresso is rich in oil, whisky is very obvious, the entrance is vanilla biscuits, berries sour, solid flavor, drink the mouth filled with a variety of aromas.

Espresso can also be diluted in water, that is, American coffee, which is common on the menu, is full of fragrance, and the addition of milk is latte, showing the sweetness and delicacy of chocolate and cream.

Recommendation of Italian coffee beans

In addition to the warm sun blended coffee with alcoholic flavor, there are three types of Italian blended coffee beans with high performance and price on the Qianjie bean list for everyone to choose from. The Italian concentrate extracted mainly shows nut tonality, and each blend has its own subtle differences due to the different proportions used.

1. Classic mellow and thick type-- Qianjie commercial blending coffee beans

Robusta washed coffee beans (10%) + Colombian washed coffee beans (30%) + Brazilian half-sun coffee (60%)

The espresso has rich golden grease and nutty aromas. When you taste it, the coffee will be bitter, but it will be more creamy and full, and after swallowing, the bitterness will dissipate and the lips and teeth will stay fragrant.

two。 Slightly sour and mellow thick type-Qianjie basic blending of coffee beans

Yunnan washed small coffee beans (30%) + Brazilian half-sun coffee beans (70%)

Yunnan small Coffee has a soft acidity with the mellow aroma of Brazilian Hilado Coffee. Espresso has the taste of caramel, nuts and soft plum acid.

3. Balanced Luzhou-scented coffee beans with Qianjie boutique

Colombian washed coffee beans (30%) + Brazilian half-sun coffee beans (70%)

Colombian coffee is added to the nuts of classic Brazilian coffee, which is concentrated in Italian style with dark chocolate flavor, caramel sweetness and roasted aroma.

Finally, the espresso you want to extract can show the various flavors described in Qianjie. Qianjie recommends freshly roasted coffee beans. Coffee beans need to be exhausted for 7 to 10 days after roasting, followed by a full-scented appreciation period, when the extracted espresso is more stable. In order to ensure that you can drink freshly roasted coffee beans when you place an order, the coffee beans shipped on Qianjie are freshly roasted within 5 days, so that everyone is still in the fragrant stage when they receive them.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex