Introduction to the variety of grinding degree of Italian espresso extraction method time flavor description treatment method

Italian concentration

The cup volume of a single Italian concentrate is usually only 25ml-35ml. According to the length before and after the extraction stage and the amount of product, it can be divided into extra strong Ristretto, double Italian doppio/double, long Italian Lungo and standard Italian Normale Espresso. After these Italian nectar is done, add extra water to turn it into an American coffee Americano. So there are many ways to concentrate Italian, not to mention all kinds of fancy coffee with milk, cinnamon and ice cream. Generally, the most common thing encountered in China or the United States is the normal single espresso Single and double espresso Double espresso.

Grind the right amount of coffee powder with a bean grinder. Note that the thickness of the powder should be adjusted. This coffee usually uses the finest powder.

two。 Remove the coffee powder bowl from the espresso machine, wipe it clean, pour into the freshly ground coffee powder, take 7 grams of coffee powder, and pour into the filter of the espresso machine.

3. Use a smooth powder hammer at the bottom to flatten, press and smooth the coffee powder, knock on the coffee filter cover to make the coffee powder evenly distributed, and press the coffee powder in the filter cover with a press stick.

4. Open the water valve and release the cooling water left in the pipe of the Italian coffee machine.

5. Tighten the powder bowl

6. Open the water valve again, put the preheated small coffee cup under the powder bowl, and the extraction begins.

7. Observe the Italian strong color, cooperate with the standard extraction time and the ratio of water to powder, stop the extraction at the exact time, and pay attention to the flow rate of coffee. 25-30 ml. The best time is 20-30 seconds. The time is not right to adjust the thickness of the powder

8. Espresso must be drunk while it is hot

How would you like it?

Please be sure to have a glass of water beside you in case you can't bear to gargle. What is the concept of 30ml Italian concentration? Do you know all about white wine glasses? Fill two white wine glasses, it is almost a cup of Italian concentration, normal people can drink it in one mouthful, not cut corners in the cafe. Please be prepared for the intensity that most people cannot accept when they experience it for the first time. Of course you can't drink it like beer. Few people can withstand the almost irresistible fierce smell of Italian concentration and entrance explosion. Make use of the "refresh" function of water on the mouth, sip Italian concentration, feel the subtle flavor hidden under the fierce flavor, and then "refresh" the mouth, and then drink. The refreshing function of water is very important, whether it is Italian concentrated coffee or follicular coffee, we should use water to refresh to find the smallest wonderful flavor.

When making espresso filling powder, ideally, the coffee powder is evenly distributed before pressing, and then pressed. The coffee powder has a flat surface and uniform density, so that the water extracted from the coffee can pass through evenly. Extract all the aromatic components from the coffee powder, the coffee powder is pressed too loosely, after the extraction, there must be a perforated hole in your pressed powder. If the pressure is too tight, there will also be a hole in the part where the pressed powder is in contact with the powder bowl wall. No matter the pressure is too loose or too tight, the water will always find a way to flow out easily under the pressure of 9 atmospheres. Hot water under pressure will break up the coffee cake to varying degrees, leaving one or more small pits in the coffee cake. Water will flow out of these pits, and there is no doubt that this place has become a route for the rapid flow of water, resulting in uneven extraction in this area, and of course the aroma of coffee is out of the question.

If the pressure is too tight, the effect on the extraction of espresso, if the coffee powder is pressed very tightly, it can not let the water penetrate the coffee pressed powder at 9 atmospheric pressure. I believe that such an espresso cup is also a very failed cup. The correct operation should be in the process of pressing the powder, after evenly laying the coffee powder, the action of pressing is carried out immediately. Generally, there is an action of leveling with mild strength, and after this action is the action of real pressure. At the end of the mild pressure, some people will have a bump on the handle to let the powder attached to the wall of the bowl fall into the bowl, and then put the hammer horizontally in the bowl and rotate it clockwise 3 times. Then rotate counterclockwise once and lift the handle hammer so that our coffee powder is pressed.