Espresso Notes Extraction Notes

Matters needing attention in espresso extraction

Macchiato is more feminine and looks like a miniature version of cappuccino. The biggest difference between them, except that the weight of macchiato is 1/3 of that of cappuccino, macchiato is espresso with only a layer of milk foam and no milk, so the taste of espresso only stays on the lips, and the taste of espresso will not be diluted by milk. This coffee is the most popular in today's kung fu coffee, because many young cafes like to use this coffee to change styles, such as caramel macchiato, but it has been silently increased several times, and the taste has been reduced a lot. It's just that the beautiful name is still used.

How to drink:

Because there is a light milk bubble on it, do not stir it with a coffee spoon when drinking it. Even if you want to add sugar, it is best to sprinkle it evenly on the surface of the foam and drink it directly from an angle, so that the coffee can still be layered in the mouth.

Recommended collocation:

1. Dark chocolate, which is a perfect match for kung fu coffee, is a classic match in many cafes.

two。 Listening to Chopin Mazuka and drinking this kind of espresso is not suitable for listening to more lively pop music. A quiet piano is very harmonious.

Double espresso double espresso

Basically, this is a male drink, energetic and unpretentious, and an enhanced version of kung fu coffee for real coffee ghosts. General single is 7 grams of powder in 25 seconds 30 seconds out of 25~30ml, double is usually 14 grams of powder 45~60ml. The level is equivalent to the essence in spirits and perfumes, which is more choking, and not everyone can accept it. Drinking this kind of coffee will spoil people. If you get used to such a strong taste, other coffees will taste like water. There are more extreme people who like to add wine to their Double, such as rum or whiskey, to pursue the satisfaction of being completely surrounded by taste.

Work begins: first remove the brewing handle from the coffee maker. (need to pay attention to two things: first, always buckle the hand on the brewing head to keep warm, do not put it on the warm cup or plate or other places, otherwise the low temperature handle when brewing coffee will lower the temperature of the brewing water and cause the coffee to go sour. Second, the coffee grounds inside should not be deducted before brewing the next cup of coffee, because the copper cooking head at high temperature will produce a peculiar smell, and the coffee grounds can absorb the smell.) Buckle the hand to the brewing head, press the brewing key to wash the handle and the brewing head, and shake the handle constantly in order to rinse the coffee residue glued to the brewing head. (note: if you load the powder directly without rinsing the head, the residue glued to the head will be extracted again, causing the coffee to become bitter and astringent. In addition, this is also equivalent to releasing water in the front section to prevent the boiling water from being too hot, resulting in excessive extraction.) Wipe the filter in your hand completely with a dry towel. It is absolutely necessary to keep dry in the filter. If there is water in the filter, the coffee powder will start the coffee extraction process before brewing, resulting in excessive extraction. In addition, it will also make the coffee powder agglomerate, resulting in uneven filling pressure. Also, dry the outlet of your hand to prevent the coffee powder from flowing into the cup.)