How to control the ratio of powder to water in Italian concentration and how to evaluate the skills of pressing powder

How to control the ratio of powder to water in Italian concentration and how to evaluate the skills of pressing powder

For example, if you walk into the Vivace Espresso coffee shop in Seattle, USA, you usually get a cup of espresso with a gouache ratio of between 1:1 and 1. 5. The coffee shop's founder, David Schomer, was a pioneer in the Italian espresso industry at the time, bringing the coffee to the northwestern United States for the first time. Italian espresso is extremely strong and thick, but lacks purity and dryness. Extremely low gouache ratio, coupled with deep-roasted, low-altitude grown coffee beans, the resulting coffee chocolate and caramel flavor is very strong. When Xiao Mo first introduced this kind of coffee to the United States, Americans still drank coffee with milk. This very strong espresso brings a new coffee experience to the local people.

To master the gouache ratio, you can use a constant amount of coffee powder (for example, 18 grams) in the exercise, try to match different total coffee weight, and then compare the differences in taste, purity and mellowness. You need to decide the final gouache ratio according to your personal preference. Only through constant practice and exploration can you make an espresso that really suits you.

People have different taste preferences for espresso in different countries of the world. Even in the same country, the proportion of gouache used in different cafes varies. Although espresso is not the oldest coffee drink, it has become an important part of each country's culture, so each country's use of gouache ratio is unique.

For example, if you walk into the Vivace Espresso coffee shop in Seattle, USA, you usually get a cup of espresso with a gouache ratio of between 1:1 and 1. 5. The coffee shop's founder, David Schomer, was a pioneer in the Italian espresso industry at the time, bringing the coffee to the northwestern United States for the first time. Italian espresso is extremely strong and thick, but lacks purity and dryness. Extremely low gouache ratio, coupled with deep-roasted, low-altitude grown coffee beans, the resulting coffee chocolate and caramel flavor is very strong. When Xiao Mo first introduced this kind of coffee to the United States, Americans still drank coffee with milk. This very strong espresso brings a new coffee experience to the local people.