Preparation method of taste and taste of coffee beans with Italian concentrated extraction
Preparation method of taste and taste of coffee beans with Italian concentrated extraction
Normally,
The semantic concentrated extraction should be the use of 18 g coffee powder, about 30 g liquid weight, water temperature 92-94 ℃, extraction time 25-27 seconds.
It can be noted that it can be judged from the volume of coffee liquid to a more accurate actual weight of coffee liquid, this reason is that coffee due to brewing pressure, roasting depth, freshness and other factors will affect the amount of coffee oil (crema), if judged by volume, it is very unreliable. The water temperature also rose to 92-94 ℃ due to the shallower roasting of the third wave of coffee.
In addition, the invention of the bottomless handle (bottomless portafilter) also allows baristas to observe the extraction of coffee throughout the process. If there are problems such as uneven extraction (uneven extraction), channel effect (channeling), and early whitening (blonde gusher), they can quickly remake a cup of coffee before serving it to the guests.
Since I first came into contact with the Italian coffee machine, I have been lucky to use bottomless handles to extract espresso, giving me the opportunity to observe the extraction of each cup of coffee, thus giving me a lot of opportunities to learn.
Espresso must be extracted with an espresso machine. Commercial espresso machines provide a pressure of about 130 pounds per square inch, or about nine atmospheric pressure, to extract coffee essence.
Therefore, the coffee machine should be cleaned every day to prevent coffee oil from remaining in the brewing head and producing a bad taste.
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Extraction rate Formula of hand Coffee-Delon Coffee Machine Extractor cleaning
Formula of extraction rate of hand-brewed coffee-Delon coffee machine extractor will first go through the "steaming stage", the time is about 15 to 30 seconds, let the coffee powder absorb water, the coffee powder will expand, and produce another aroma, the longer the steaming time, the stronger the coffee flavor, usually the amount of steaming water is twice that of coffee powder, for example, 30 grams of coffee powder, about 60cc
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Starbucks cappuccino coffee style and pattern
Starbucks cappuccino espresso and pattern cappuccino is a coffee practice invented by the Italians in the early 20th century. The difference between a latte and a latte lies in the amount of milk. The standard ratio is equal to three equal portions: 1 ram 3 espresso, 1 amp 3 steamed milk, and 1 ram 3 bubbles. Because of the final color of the coffee, it is very similar to the brown cloak Cappuccino of the Friar of St. Franciscan, because
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