The shelf life of Italian espresso powder-- introduction to the formula of Italian coffee beans

The shelf life of Italian espresso powder-- introduction to the formula of Italian coffee beans

"Espresso" means "express" or "fast" in Italian. Italian coffee is called the root of good coffee. Although the reputation of Italy belongs to Italy, and the first Italian coffee machine was simply tried by France, but as we know today, it was successfully developed by the Italians. In Italy, the price of a cup of Italian coffee is controlled by the government. For Italians who want to experience the taste of extra-bitter, espresso, they use "demitasse" (which means half a cup) to enjoy this coffee, which consists of 1.5 ounces of black coffee with some excellent cream to float on top of the coffee.

Cappuccino (Cappuccino) is an Italian coffee mixed with the same amount of Italian coffee and steamed foamy milk. the color of the coffee is like the dark brown hood of a cappuccino monk, hence the name. The traditional cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 foamed milk.

Foamed Italian coffee (Macchiato) is an espresso with two tablespoons of foaming steam milk. American Coffee (Americano) is a hot espresso with a texture similar to that of ordinary brewed coffee. In this way, you can slowly taste the original espresso without milk.

Latte an Italian coffee with steamed milk and a ball of foamy milk floating on it. The ratio of coffee to milk and milk foam is 1:2:1. It has a stronger milk flavor than cappuccino coffee.

[ensure the consistency of the formula]

If you run a coffee shop, you will find that the value you set will change throughout the day. This is because the temperature of the coffee mill itself is not constant. When you debug the coffee mill, you need to be aware that the amount of flour is consistent and there can be no deviation, because changes in other data will affect the amount of powder produced by the coffee mill.

Some people can enjoy the success after debugging the coffee mill, while others have to constantly adjust the bean grinder before making each cup of coffee. As long as you follow the above steps, you can get coffee with constant quality and first-class taste!

Let me tell you the importance of these data. Whenever we adjust the coarseness of the bean grinder to + /-1 scale, the extraction time of coffee will change by 4-5 seconds, and the total weight of coffee will have an error of 10g.

Since we use a large bean grinder, the above changes may not be so obvious on a small bean grinder. But this is enough to prove how important the data is in debugging the bean grinder.

[start debugging bean grinder]

When you do this, most brands of bean grinders on the market will store 60g ground coffee powder. According to our experience, you need to store at least 100g of coffee powder in the bean grinder before you can start debugging the machine, and the debugging effect is more obvious. So, you need to make at least three more espresso before you start debugging the bean grinder, and when you're done, you have to make at least five or more cups of coffee. This is very important! The last thing you want to do is go back to work and retest and debug your machine.