The role of crema in espresso-American coffee extraction time
The role of crema in espresso-American coffee extraction time
1. American almonds, this is a healthier match and tastes good.
two。 Take a look at the new entertainment guide and pick up a poster of any program from the cafe.
Masurium Qiya Maggialdo
Maggiadot is more feminine and looks like a scaled-down version of cappuccino. The biggest difference between them, except that the weight of Maggiadoto is 1/3 of that of cappuccino, Maggiadot only adds a layer of milk foam on top of kung fu coffee without adding milk, so the taste of espresso only stays on the lips, and the taste of espresso will not be diluted by milk. This kind of coffee is the most popular in kung fu coffee today, because many young cafes like to use this coffee to change styles, such as caramel macchiato, but in fact it has been silently increased several times, and the taste has been reduced a lot. It's just that the beautiful name is still used.
The reasons for the disappearance of crema are grease / oil and gravity. When the surfactant dissolves in water, gravity pulls down the coffee material stored in the foam layer, which pulls the substance that covers the surface of the bubble, causing the bubble to become fragile and inelastic, and eventually burst quickly.
The speed at which the foam layer disappears mainly depends on the speed at which gravity acts. A cup of properly extracted concentrated surface foam will last longer than a cup of underextracted concentrate. This is because the overall composition of the correctly extracted concentrate will be thicker, which can be confirmed by the tactile sensation concentrated in the mouth.
If the cooking condition of espresso is Overestracted espresso, its crema color will be dark, and it will appear dark with a slightly black edge. 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 high cooking water temperature (above 93 degrees Celsius), slow flow rate, darker crema color, lower cooking water temperature (below 88 degrees Celsius), faster flow rate, lighter crema color. The higher the BrewingRatio of espresso, the darker the crema color, 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 color of espresso with relative flushing rate of 50% is also darker than that of Lungo with a rate of 33%.
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Coffee machine powder press shading-Delon coffee machine coffee powder
Coffee press shading-Delon coffee machine coffee powder water will flow out of these pits, there is no doubt that this place has become a fast flow of water, resulting in uneven extraction in this area, of course, the aroma of coffee is out of the question. Now let's talk about the effect of pressing too tight on Espresso extraction. If the coffee powder is pressed very tightly, press it to death, at 9.
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The characteristic flavor of candle candle coffee describes the taste of the variety, grinding scale treatment, candle candle charming fruit tonality inherits the charming aroma given by the traditional Egyptian sun, unreservedly expresses round, full, long aftertaste sweetness and just right fruit acidity. The daily brewing of candlelight is also quite easy to use, and the bean itself is rich in flavor, whether it is fresh dripping and bubbling.
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