How to make a cup of espresso-espresso extract

How to make a cup of espresso-espresso extract

To make a regular American coffee with Philharmonic pressure is basically to make an espresso and dilute it with hot water. Why not add more water when making it?

A: we have tried this method, but in the blind taste, every tester thinks that the American coffee made in the way we recommend it tastes smoother. The coffee extracted from the water with excessive pressure filtration is more bitter.

People who ① find the Philharmonic pressure difficult to press are often because they press too hard. When you start pressing, press the pressure bar 1 cm and then stop. Let the compressed air in the cylinder help you. After a few seconds, press the pressure bar a little more and stop. Repeat until you hear the sound of the air coming out of the cylinder symbolizing that all the liquid has been filtered out. Now it's easy to press the pressure bar down and press the coffee powder into a cake.

② if gentle pressing still can not solve, your coffee powder may be too fine or some of the coffee powder is too fine. If you use a blade grinder to grind the powder, shorten the grinding time slightly. If you are using a disc grinder or grinding in a store, you can thicken the thickness by one scale.

Pay attention to using a stronger coffee cup and hold it steady, so as to prevent the pressure from being too high when the push rod is too fast, which leads to coffee cup tipping or fragmentation.

Coffee roasting actually refers to how dark the final color of the coffee beans is (light or deep roasting) and how long it takes (quick or slow stir-fry). It is not enough to understate that a certain kind of coffee is lightly roasted, because the coffee may be stir-fried quickly or slowly, different roasting rates will have very different flavor performance, but the color of coffee beans look similar.

The coffee produced has no coffee fat.

This may be because the coffee grease disappears too fast. If this is the case, please refer to the "situation one" section. But if there is no coffee oil at all, it may be because your coffee has gone bad. Therefore, you must make sure to use your coffee beans within 21 days after baking.

When coffee is roasted, a series of chemical reactions take place, many of which lead to weight loss and, of course, water loss. Slow stir-frying is completed in 14 to 20 minutes, and fast frying can be completed in 90 seconds at most. For a relatively expensive cup of coffee, slow stir-frying will lead to better flavor development.

During the roasting process, there are three factors that determine the final flavor of coffee that must be properly controlled: sour, sweet and bitter. Generally speaking, the longer the total baking time, the less sour taste left. On the contrary, the longer the baking time, the stronger the bitter taste, and the deeper the roasted coffee will be.