How to make a good espresso tasting brand recommendation introduction

How to make good espresso tasting brand recommendation introduction

[1], when filling the coffee powder with a filler, some people will directly put the filler on the filter handle to apply pressure, but this will sometimes make the brewing port skewed, so pay attention to the pressure, it is best to lay a layer of rubber pad under the filter handle to avoid damage to the filter handle.

[2], most baristas will rotate after pressing powder, the purpose is to make the powder smooth and smooth, so that the coffee powder "bite" each other, so that it can better resist the impact of water flow from the coffee machine 0.8~0.9MPa.

[3], the pressure of the powder can not be too small, press down hard, do not use too much force, feel just enough to press the coffee powder flat, use a more stable force to press the powder, about the pressure value of 20-30lb / 9-13kg, if the coffee powder is not pressed solid, the coffee liquid will be uneven.

[4] When pressing, the wrist and forearm should be vertical upward, and the force should be transmitted from the elbow to the powder press through the bone structure. If the forearm is not vertical upward along the direction of force, then the wrist will feel too much pressure, serious will cause wrist tendon inflammation, and easy to make coffee cake is not flat enough, there are inconsistent tightness.

There is also a direct relationship between the strength of the powder and the degree of roasting of the coffee beans!

Here's a quick look at the beans used to make espresso. As we all know, espresso beans are made by blending method, because a single variety of beans can not meet the requirements of espresso taste, so blending and taste adjustment, is also a major factor affecting taste. Since coffee is made by blending, there is no lack of roasting problems.

In western countries, espresso coffee is mostly made from French roast to Italian roast beans, because of the history of coffee development, as well as western meat-eating habits, gradually formed on the coffee taste requirements; In the East, the coffee culture and history of the East are not far-reaching enough. Most of the taste judgments of coffee stay in bitterness. Most of the eating habits are mainly vegetarian. Therefore, most coffee makers and roasters like to reflect the sour taste of coffee more obviously, so that the taste of espresso is reduced. In other words, Orientals rarely roast coffee beans to achieve true Italian effect.