Introduction to the taste, characteristics and quality of double espresso

Introduction to the taste, characteristics and quality of double espresso

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

There are two kinds of powder bowls. The smaller bowl contains only about 9g of powder, producing the espresso of 1oz, a ratio that first defined the standard for a single esp. Another larger powder can hold about 19g, which can produce 2oz or 1oz. But later found that a larger powder bowl can better ensure quality, because the shape of a single powder bowl leads to uneven extraction, so gradually baristas choose a larger powder bowl. However, it takes about 19g for a double powder bowl to fill. If you want a single order, use about 9g of powdered 1OZ coffee and 9g powder in a 19g powder bowl. The pressure is out of control. Therefore, some baristas in order to control the quality of coffee, even if you want a single, but also use double powder (18-19g) to make 2OZ coffee, that is, two cups of single, you drink one cup, he poured the other, or drink it yourself. What a spirit of dedication it is.

The standard practice for American coffee is an espresso with water (according to the cup capacity, each store has its own standard), that is, diluted espresso.

Double espresso requires two servings of espresso with water, so that the coffee concentration is doubled in the same cup.

Double strong American style is more suitable for regular coffee drinkers or people with heavy taste.

1. Generally speaking, the coffee shop produces espresso with a glass of water (room temperature) to clean the mouth so that you can better feel the taste of espresso.

two。 By observing the color and state of cream, we can preliminarily judge the technology of making coffee at the bar and the freshness of coffee beans.

3. Equipped with a coffee spoon, usually used as a stirring. In fact, it also has a function, that is, to help check the thickness of oil (cream), the thickness of 3-5mm can be considered qualified.

4. You need to take a sip of espresso, don't swallow it, let it stay in your mouth for a while, like red wine.

5. Drink a sip of water, then drink espresso, drink slowly.