Espresso or American espresso-Starbucks American espresso

Espresso or American espresso-Starbucks American espresso

To 87 to 92 degrees hot water, first pour some hot water into the small hole, then slowly spread to the surrounding coffee powder clockwise or counterclockwise, until the water is dripping and steam for 30 seconds. (steaming allows coffee powder to inhale hot water and discharge carbon dioxide, which is helpful for the extraction of aromatic substances.

During steaming, the coffee powder expands (the fresher the coffee powder is, the more it bulges), until the bulge is about to collapse, it can be injected with hot water.

When flushing by hand, take the middle as the center and slowly spread out in a circle, so that the hot water can be diffused horizontally in the coffee powder to extract rich coffee flavor. (do not rush directly to the outermost ring when making a circle, this will cause the hot water to fall directly along the edge of the filter paper cup, which will not only fail to extract, but will dilute the coffee concentration.)

Espresso refers to all modified coffee drinks based on Espresso/ espresso made by espresso machines. For example, we usually drink kabu, latte, mocha and American style, which are all coffee drinks made by adding milk or water to Espresso.

Espresso, which has a high alcohol thickness at high concentrations. Because of the high temperature and high pressure, coupled with the high ratio of powder to water, and based on the unique flavor of milk, good espresso must be the harmonious coexistence of coffee taste and milk taste. Do you usually drink these?

The American pot will be more bitter and astringent than the coffee made by hand. the key is that the high water temperature of the American pot leads to this phenomenon. The average American pot is actually sprayed and extracted through atmospheric pressure. To put it simply, when the power of the American kettle is constant and the external environmental factors do not change much, the extraction water temperature and flow speed are relatively stable, and the extraction temperature is too high, and the flow speed is slow, so that there will be the phenomenon of over-extraction. That's how bitterness comes from.