How to make espresso and when to put sugar-the method of brewing coffee powder

Cube sugar, also known as semi-cube sugar, generally refers to white sugar, which is processed by refined sugar. it is characterized by pure quality, white and glossy, complete edges and corners, proper firmness, not easy to break, but dissolves quickly in water, and the solution is clear and transparent.

Some people say that "there is no sugar in good coffee" or "people who can drink coffee don't put sugar in it". In fact, tasting coffee without sugar or milk is one of the ways to know the taste of coffee, but it cannot be judged by this method alone that people who put sugar and milk will not drink coffee. The purpose of putting sugar in coffee is to subtract the bitterness, whether to put sugar or not, or which kind of sugar can be put in according to the mood, the leisurely activity of tasting coffee, or is it the most comfortable that brown sugar is generally thicker than white granulated sugar? will slow dissolution affect the taste of coffee? The roughness of brown sugar commonly used in the market has little effect on the taste of coffee. In fact, in addition to granulated sugar and brown sugar, you can also try to find out the difference in the taste of coffee with honey, maple sugar and black sugar. Even supermarkets sell all kinds of blended coffee sugar. Generally speaking, coffee lovers prefer sugar because the ingredients are more natural and contain fewer additives, and most people think that they are healthier. On the sweetness of white granulated sugar, the sweetness of white granulated sugar comes directly, but modern people pay attention to health and sucrose, which has a low refined system, has become the choice of many people.

Blending and baking

It is impossible to make a good Espresso without a good coffee mix. Coffee must be matched with the sweetness, aroma and lubrication required by Espresso. Coffee beans must be fresh, generally use coffee beans 4-7 days after roasting, which is conducive to the release of excess carbon dioxide from roasted beans, and coffee beans should be freshly ground to maintain freshness. At the same time, the deeply baked beans will taste bitter and scorched, while the Italian concentrated beans will be lightly baked to bring out the sweetness they need.

How to make espresso?

Bean grinder and bean mill

The process of grinding beans should be meticulous, and the thickness of the powder can keep the absorption process between 25-30 seconds. The bean grinder should be selected properly, and the cone shape is better. Cone-shaped grinding plates are more average and have a longer life than flat ones, and coffee is not heated during grinding. If the grinding plate is heated, the coffee will lose its flavor.

Distribution and pressing powder

In the filter handle, before pressing the powder, the coffee powder must be evenly distributed in the filter of the handle. First use 5 pounds of pressure powder once, then press once with 30 pounds of pressure, and then rotate 720 °with 20 pounds of pressure to make the powder surface smooth and smooth.

How to make espresso?

Water temperature and water pressure

The temperature of the water and the stability of the water temperature are very important, and the water temperature must be stable at 92-96 °C. The water pressure passing through the Espresso should be between 9 and 10 atmospheric pressure. This pressure is guaranteed to produce foam.

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Absorb time

The absorption time for brewing two 1-ounce cups of Espresso should be between 25 and 30 seconds. In addition to time, if the color of the Espresso starts to fade, you should end the production process. The goal should be to produce a dark red Espresso within 25-30 seconds without changing color.