Flavor description of Italian Coffee extraction time flow Variety Grinding scale in taste producing area

Italian Coffee Extraction Time Flow Flavor Description Taste Region Variety Grinding Scale

1: Italian espresso

Invented in Italy, it extracts 30 ml of espresso coffee at 9 atmospheres, 88°C-95°C water temperature, 22s-27s; this is significantly different from other coffee extraction methods, which can be done under unnatural conditions, reflecting the intervention of technology. Espresso can generally be made by Italian semi-automatic coffee machines and fully automatic coffee machines. A good cup of Espresso requires higher requirements for coffee machines and bean grinders in terms of price and quality.

2: Steep Extraction

It is a relatively traditional natural and simple coffee extraction method; the extraction temperature is close to 85-92, and the filtration pressure is about 1 atmosphere. It can be broken down into:

Filter press:

Use artificial pressure to filter coffee, including French Press (French Press), AeroPress;

Siphon:

Use the pressure difference caused by water steam cooling to filter coffee, including siphon coffee pot Syphon, Belgian coffee pot;

Drip filtration:

Natural gravity drip coffee, including American electric drip coffee pot, Vietnamese drip coffee pot, Swiss gold kf-300 drip coffee pot, hand brewing follicle assembly, ice drip coffee pot, etc.;

Steam pressurization:

Italian Moka pot Moka, many manufacturers for commercial interests also known as Moka pot can make Espresso, but the early Mocha pot coffee and modern Espresso coffee have essential differences, Mocha pot pressure is only 1 point more atmospheric pressure, pressure and final coffee extraction time may not be as high as siphon coffee pot so fast, according to performance indicators so we still will Mocha pot classified as natural traditional steep Extraction.