Is espresso blended before baking?-introduction to espresso

Is espresso blended before baking?-introduction to espresso

In 1992, the second generation of Yili managers commissioned architect Matteo Thun to design a set of white coffee porcelain cups, which gave birth to a series of popular Italian coffee collection cups. Every year Yili invites modern artists to work together to design the annual collection cup. Despite the ever-changing exterior decoration, the cup itself has always strictly followed the Italian family's definition of the perfect Espresso coffee cup: "A small thick-walled porcelain cup with a capacity of no more than 50ml." Small capacity to ensure that the drinks are more concentrated; use synthetic materials to ensure that the foam and liquid parts are as clear as the liquid. "

Generally, roasting is divided into shallow, medium and deep degrees, and the baking time varies depending on the type of coffee required. The light roasted coffee beans are light and sour, the intermediate roasting is sour and bitter, and the deep roasting color is rich and bitter. The lighter the roasting degree is, the stronger the sour taste of the coffee bean is, the deeper the baking degree is, the sour taste is gradually lost, and the bitterness is heavier. Professional baking methods are usually divided into the following eight stages: very shallow baking (Light Roast), shallow baking (Cinnamon Roast), micro baking (Medium Roast), medium baking (High Roast), medium and deep baking (Cicty Roast), deep baking (Full-City Roast), very deep baking (French Roast) and very deep baking (Italian Roast). Deep baking, also known as "Italian baking", is mainly popular in Latin countries and is considered to be the most suitable for Espresso. The color of the very deep-roasted coffee beans is black, and the oil has infiltrated to the surface, so it has a bitter taste of carbon ash, and the mellowness is significantly reduced.

For some strict baking techniques, roasted coffee used in Espresso should also be fresh, so coffee roasted within four days is required. But I'm afraid this rule only applies to gluttons who bake on their own small machines. Big coffee factories have a variety of patented technologies to ensure the sealed preservation of roasted coffee beans, the more famous of which is Illy's inert gas preservation method, which has been patented since its inception, which removes the air from the container and pours it into the pressurized inert gas. The observation under the electron microscope can confirm that coffee oil is scattered sporadically in the coffee cell tissue, and after pressure, these oils will be concentrated around the cell wall, wrapping some fragrant and highly volatile chemicals in the cells, thus isolating air contact and avoiding oxidation. The technology is believed to maintain the flavor and freshness of roasted coffee beans for up to three years.

This kind of roasting is also related to the birthplace of Espresso. Espresso is a coffee extraction method that originated in Italy. At the end of the 19th century and the beginning of the 20th century, that is, when the Espresso extraction method was born, Italy was not a rich country in Europe. Due to its own economic strength, the popular coffee in Italy was not of high quality, and most of them drank shoddy robusta coffee. Robusta coffee contains unpleasant earthy taste and strong astringent taste. in order to cover up this bad taste, the coffee roaster chose the re-baking method to cover up the bad flavor of the coffee at the cost of losing part of the coffee flavor. This tradition continues to this day, and many people insist that authentic espresso should be served with robusta coffee. Even big brands of espresso beans like Lavazza make no secret of their love of robusta coffee, just like ILLY has begun to avoid the experience of using robusta beans in its blending in recent years. Especially at the moment of the rise of the concept of boutique coffee, as a specialty coffee store, we still insist on using boutique coffee as a quality guarantee.