The origin of espresso-the secret taste of espresso

The origin of espresso-the secret taste of espresso

The coffee powder for making espresso should not be ground too fine, which will cause the coffee to be over-extracted and make the coffee taste bitter. On the contrary, the coffee will not be ground too thick, so the extracted coffee will taste too light.

The most important sign of a good espresso is that it has a light camel-colored emulsion (Crema), which is a mixture of fat, water and air in the coffee during the extraction process. The emulsion should be uniform in color, about 0.3 cm to 0.5 cm thick, shake the coffee cup gently, and this layer of emulsion will stick to the wall like thick syrup. If the emulsion is dark brown or even black, it indicates that the coffee has been overextracted; if it is light yellow, it means that the coffee has not been fully extracted and mixed with espresso, it is important to pay special attention not to extract too much, so the coffee machine must be able to shut down very quickly. When the dripping coffee begins to show a golden brown color, the Italian coffee is ready. This liquid is called "coffee cream" and floats on top of black coffee. This layer of coffee cream will disperse in a few minutes, but in just a few minutes, it can be used to test the quality of this cup of Italian coffee. The coffee cream is too light, too thick or too thin, indicating that the quality of the espresso is not up to standard.

If it is a single coffee, the roasting degree should be a deep roasting, a large number of bean surface oil and similar black dark brown, and if it is a mixed coffee bean, because each kind of mixed coffee is composed of different raw beans, each flavor has its own specific roasting method for the most suitable use. Espresso also refers to the mixed coffee beans specially made for making Italian espresso on the Italian coffee machine.

Friends who grind beans with an electric grinder suggest shaking while grinding. The action is like shaking up and down by drawing lots in a temple, and avoid shaking horizontally. Grind it for a while and then take a look to see if it meets the fineness requirements. If you don't shake it, it will appear that it has already become a face at the bottom, and it is still the case of beans above! Some friends hope to take some pictures so as to be as intuitive as possible. Please allow Uncle Dou to try, it depends on the camera and the shooting effect.

French filter press, plug air, drip filter or mocha pot do not require high fineness of coffee powder. Knife milk grinder (commonly known as bean chopper or propeller grinder) can not adjust the scale, but to adjust the size of coffee powder according to the length of time, the size of coffee powder is uneven, so it is not suitable for making espresso. It is generally believed that as long as you have an espresso machine, you can make delicious Italian coffee, which is only half right, and the other half depends on a more sophisticated double-gear bean grinder. The lower gear of this bean grinder is connected to a powerful motor, providing a force for high-speed rotation, while the upper gear is connected to the scale and twisted in the reverse clockwise direction, the reading of the scale is getting smaller and smaller, and the upper gear is falling, narrowing the distance between the upper gear and the lower gear. This means that the finer the coffee powder is ground. If the upper gear is twisted in the clockwise direction, the larger the scale value is, the higher the upper gear is and the larger the distance between the upper gear and the lower gear is, so the coffee powder is thicker.

Double-gear bean grinder is to adjust each other's height to set the size of coffee powder, do not underestimate this kind of bean grinder, its structure is incomparably precise, without double-gear bean grinder, it is impossible to make thick, authentic espresso.