What is the extraction practice of the perfect espresso dried bean standard?

What is the extraction practice of the perfect espresso dried bean standard?

Single espresso is the basic style of kung fu coffee. It is the most popular coffee in Europe. If you only ask for coffee when you order in a cafe or restaurant, the waiter will definitely bring you a cup of kung fu coffee directly. They like to use small glasses similar to Shooter, and most of them are drunk in one or two mouthfuls, and few have slow taste, which is contrary to the slow eating of Chinese Kungfu Tea. Espresso frees people from the unfathomable production of individual coffee and complex coffee beans, usually with deeply roasted blended coffee beans, which, once approved and confirmed, will not change for decades, and the taste is quite stable.

Good kung fu coffee is difficult to make at home, and you need a coffee machine that is more professional and better. Whether the pressure of the machine is big enough, the water circulation system is smooth enough, the handle or even the powder press is smooth enough, will affect the appearance of a cup of Espresso. A good cup of kungfu coffee is through extreme high pressure, allowing water vapor to flow quickly through the pressed coffee powder, extracting a portion of the essence juice from the k powder as thick as sugar. The time should not exceed 30 seconds, the temperature should not exceed 90 ℃, the force of manual pressing powder should be at least more than 20 kilograms, and the coffee oil should be 3 mm thick, which requires extremely accurate and absolutely real kung fu.

Strict extraction time and quantity: the beauty of concentration. When it comes to Espresso, many people may mistakenly think that the more the better, in fact, it is not. I've seen a lot of bar staff pick up Espresso with large 4-ounce cups (sometimes larger cups) and don't stop extracting until the cup is full. The correct amount of extraction should be between 1 and 1.25 ounces. In addition, if you do not want to do Double or Ristretto, please use an ounce cup to measure the correct amount of extraction.

The most basic time to cook a Single Espresso should be between 20 and 30 seconds (I try to think that about an ounce in 25 seconds is the best performance).

A standard double espresso is made of 14,17g coffee, using 88-95 ℃ of pure water, at 9-10 atmospheric pressure, and 47-62.5 milliliters (1.5-2 ounces) is extracted in 22-28 seconds. Espresso flows out of the filter mouth like warm honey, it has an ochre red color, of which crema accounts for 1030% of all ingredients.