Introduction to the recommended blending of Italian style concentrated Sour, Sweet and bitter Coffee Flavor
Introduction to the recommended blending of Italian style concentrated Sour, Sweet and bitter Coffee Flavor
Espresso (Espresso) or espresso is a type of coffee with a strong taste by brewing coffee with extremely hot but non-boiling hot water under high pressure and grinding it into a very fine coffee powder. It was invented and developed in Italy and began in the early 20th century, but until the mid-1940s, it was a drink made separately through vapor pressure. After the invention and successful commercialization of the Spring Lever (spring piston lever) coffee machine, espresso was transformed into a drink known today. The pressure used in the production process is often 9 to 10 atmospheric pressure or bar pressure.
By definition, espresso has a thicker texture than dripping coffee and contains more dissolved matter per unit volume than dripping coffee; supply is usually calculated in terms of "shot". Espresso is chemically complex and changeable, many of which decompose due to oxidation or a drop in temperature. A feature of properly brewed espresso is the presence of coffee fat (crema), a reddish-brown foam that floats on the surface of espresso. It consists of vegetable oils, proteins and sugars. Coffee fat has the combination of emulsion and foam colloid.
Through the short-time and high-pressure brewing process, the unique flavor of a cup of coffee is stronger than other brewing equipment after being concentrated. However, there is less caffeine because of the short quenching time. Espresso is often used as the basis for coffee drinks mixed with other ingredients (such as milk or cocoa), such as lattes, cappuccinos, macchiato and mocha, without over-diluting the coffee.
The exact definition given in the Dr.Andrew llly book is:
Italian espresso (Espresso) is a small cup of coffee that uses excellent coffee beans to add hot water and uses steam pressure to instantly extract the coffee liquid.
The production parameters are:
Coffee ratio 6.5 ±1.5g
Water temperature 90 ±50C
Water pressure 9 ±2 bar
Time 30 ±5 seconds
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