How to extract sticky espresso-espresso extraction method
How to extract sticky espresso-espresso extraction method
The water flow should be uniform and stable, and the whole process should be controlled at one and a half to two minutes. Try to avoid flushing the water to the edge of the filter cup, lest the water will flow down without touching the coffee powder and dilute the coffee liquid.
Features:
The taste is clear, it can restore the essential taste of coffee, and the layers of sour, bitter and sweet are obvious. Filter out the grease and you won't worry about getting angry. Hand-flushing pots are of different shapes and full of artistic sense, and can be used as daily furnishings in the home or office.
Disadvantages:
We need some basic guidance from professionals. Otherwise, the taste will be very different. Filter out the grease, taste slightly fresh, the pursuit of heavy taste preference can choose other ways. Filter paper needs to be changed frequently, which requires high quality and freshness of coffee beans.
The higher the BrewingRatio of espresso, the darker the color of crema, and vice versa. To put it simply, if you use more coffee powder, the smaller the espresso, the darker the crema will be. For example, Ristretto with 100% flush rate, its crema color is usually darker and must be darker than espresso with 50% flush rate. The espresso color with a relative flushing rate of 50% is also darker than the Lungo with a flushing rate of 33%. This is why many world flower draw champions (such as Yoshi Sawada) are accustomed to using triple filters to flush out more than 100% of the Ristretto as the subbase of the latte, because this can get the darkest background color and the greatest contrast of the cooking condition of espresso. If it is Overestracted espresso, its crema color will be dark and slightly black. On the other hand, if it is Under-extracted espresso, then the crema color is light, appears light golden yellow, and the texture is thin. Common examples are when the temperature of cooking water is high (above 93 degrees Celsius) and the flow rate is slow, the color of crema appears darker, and when the temperature of cooking water is lower (below 88 degrees Celsius), when the flow rate is too fast, the color of crema is lighter.
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