Espresso tasting style-how to make espresso
Espresso tasting style-how to make espresso
What's the secret of being a good barista? The answer is: pay attention to the relationship between parameter and coffee in your mouth, and try to control all the details and try to get the best results.
The amount of caffeine in espresso is not higher than that of other coffee because it tastes strong. Caffeine is a tasteless, water-soluble white powder that has a certain excitatory effect. According to coffeeresearch.org 's research, caffeine is not addictive. The content of caffeine in espresso is the lowest of all coffee practices. Because in the production process, coffee and water contact time is the shortest. The caffeine content of Espresso is about 1 × 4 of the caffeine content of ordinary coffee and 8-1 of the caffeine content of instant coffee.
Temperature: for espresso distilled, the temperature should be 75-80 ℃; coffee cups for bottling should be preheated to 35-40 ℃. If the distillation temperature is too high, the coffee oil is charred and the coffee tastes bitter; if the temperature is too low, the aroma can not be fully released. Espresso should be finished within 2 minutes of distillation.
Taste: the ultimate test is, of course, tasting. Italian concentrate has a strong aroma with fruity aromas, a rich palate like melted chocolate and a long finish. Only based on this high-quality Italian concentrate can you better choose other coffee flavors you like.
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