How to make espresso?-how to make espresso?

The coffee powder for making espresso should not be ground too fine, which will cause the coffee to be over-extracted and make the coffee taste bitter. On the contrary, the coffee will not be ground too thick, so the extracted coffee will taste too light.

Step 1: warm the cup

Before making a cup of espresso (not just espresso), you first need to warm the cup. No matter how well the coffee is brewed, as long as it is poured into a cold cup, the temperature of the coffee immediately drops and the aroma is offset by more than half. When you warm the coffee cup in advance, not only the heat of the coffee can be preserved, but also the temperature of the cup is more suitable for brewing aroma, so that the aroma of coffee can be completely released.

Step 2: degree of grinding

Touch the powder by hand and feel the thickness of the ground coffee powder. if it feels very rough, the scale may be too large; if it feels too fine, you may need to increase the scale of the grinder. Therefore, before making a cup of coffee, you need to adjust the appropriate degree of grinding.

Step 3: clean the powder bowl

To ensure that the powder bowl is clean and dry, the extracted coffee powder left in the powder bowl will affect the taste of the new cup; in addition, after the coffee is ground into powder, the oil will be released and the oil and water will not be miscible, affecting the extraction of coffee.

The most important sign of a good espresso is that it has a light camel-colored emulsion (Crema), which is a mixture of fat, water and air in the coffee during the extraction process. The emulsion should be uniform in color, about 3 cm to 5 cm thick, shake the coffee cup gently, and this layer of emulsion will stick to the wall like thick syrup. If the emulsion is dark brown or even black, the coffee is overextracted; if it is yellowish, the coffee has not been fully extracted.

Extracting coffee is a very intense process, with a pressure of 135 pounds (what we call a 9 Pa water pressure), equivalent to an adult's weight, acting on 7-10 g of coffee powder.

Immediately after installing the brewing handle, start the extraction and pick up the coffee in a warm cup (it is best to keep the warm coffee cup dry, the residual moisture will also affect the concentrated taste). The normal Espresso extraction process is 20: 30s to extract 25~30ML coffee, depending on the taste you want. (the video says the extraction is 1.5 ounces, mainly based on the taste you want.) if your product looks light and tastes thin, you need to slow down the flow, that is, you need to fine the scale. If the product is very black and too concentrated, you need to thicken the scale.

Finally, a cup of dark hazelnut espresso with about 0.5-1cm thick fat can be produced.