Factors affecting the quality of espresso-espresso and American coffee

Factors affecting the quality of espresso-espresso and American coffee

The water temperature depends on the needs of different varieties of coffee beans, some are subject to boiler pressure, while others are more flexible and precise. According to the experience of most baristas, the water temperature is between 90 and 92 degrees Celsius, and each barista can flexibly adjust according to his own understanding and needs, which is why the editor has always envied professional baristas and can make their own style Espresso with their own hands.

Coffee bean grinding thickness

The grinding thickness will be related to many factors, such as climate, coffee bean baking degree, freshness, humidity, new and old bean grinder, and so on. There has always been a saying in the industry: "the right thing is that the grinding thickness is changing all the time, but the wrong thing is that the grinding remains the same."

1. Matching

It is impossible to make a good Espresso without a good coffee mix. Coffee must be matched with the sweetness, aroma and lubrication required by Espresso. Coffee beans must be fresh. We recommend using coffee beans within 4 days after baking.

two。 Baking

Deeply baked beans will taste bitter and scorched. Experienced bakers will use shallow baking to keep Espresso sweet.

3. Ground beans

You must monitor the whole grinding process, and the thickness of the powder can keep the extraction process between 25 and 30 seconds.

4. Bean grinder

A high quality bean grinder must be used. Cone-shaped grinding plates are more average and have a longer life than flat ones, and coffee is not heated during grinding. If the grinding plate is heated, the coffee will lose its flavor. Professionals think that the combination of conical and parallel grinding disc is the best design.

Through the short-time and high-pressure brewing process, the unique flavor of a cup of coffee is stronger than other brewing equipment after being concentrated. However, there is less caffeine because of the short quenching time. Espresso is often used as the basis for coffee drinks mixed with other ingredients (such as milk or cocoa), such as lattes, cappuccinos, macchiato and mocha, without over-diluting the coffee.

Macchiato is more feminine and looks like a miniature version of cappuccino. The biggest difference between them, except that the weight of macchiato is 1/3 of that of cappuccino, macchiato is espresso with only a layer of milk foam and no milk, so the taste of espresso only stays on the lips, and the taste of espresso will not be diluted by milk. This coffee is the most popular in today's kung fu coffee, because many young cafes like to use this coffee to change styles, such as caramel macchiato, but 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.