Introduction to the method of espresso, the method of extraction, the method of taste and drink
Introduction to the practice of espresso
Steps for 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.
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Introduction to the historical varieties of Italian espresso
Espresso Italian espresso (Cappuccino) making and boiling A real espresso consists of 1/3 coffee (an espresso), 1/3 hot milk and 1/3 milk foam (half espresso and half hot milk in the cup). Milk foaming Note: be sure to use cold milk, hot milk is difficult
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Introduction to the producing areas of the characteristics of Grinding degree of Arabica medium-light roasted Coffee Flavor description treatment
The second burst is faster, and the coffee beans show an oily luster and become fragile, and at this stage, its ingredients begin to carbonize, resulting in charred properties. The smell of coffee can be smelled before the first burst. The first burst reflects the physical stretch of coffee and the chemical reactions of the compounds associated with it, such as the formation of water and the release of carbon dioxide. When the temperature rises to
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