The role of Crema in espresso-how to drink espresso extraction time

The role of Crema in espresso-how to drink espresso extraction time

1. Dark chocolate, which is a perfect match for kung fu coffee, is a classic match in many cafes.

two。 Listening to Chopin Mazuka and drinking this kind of espresso is not suitable for listening to more lively pop music. A quiet piano is very harmonious.

Double espresso double espresso

Basically, this is a male drink, energetic and unpretentious, and an enhanced version of kung fu coffee for real coffee ghosts. General single is 7 grams of powder in 25 seconds 30 seconds out of 25~30ml, double is usually 14 grams of powder 45~60ml. The level is equivalent to the essence in spirits and perfumes, which is more choking, and not everyone can accept it. Drinking this kind of coffee will spoil people. If you get used to such a strong taste, other coffees will taste like water. There are more extreme people who like to add wine to their Double, such as rum or whiskey, to pursue the satisfaction of being completely surrounded by taste.

How to drink:

Don't try a double espresso easily, because it will feel like you can't get up and down. But once you fall in love with it, you can't help it.

Recommended collocation:

1. Butter cookies, such a slightly mediocre match is just to make such an energetic drink have some content.

two。 Drink double is need to brew, a little time just can send text messages to friends I haven't seen for a long time, and greet them innocently.

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, the more coffee powder you use, the less espresso you boil, the darker the crema will be.