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In fact, espresso is not only the American style, latte and cappuccino that we often hear, but also many kinds of changes. A good cup of espresso depends on the quality of Espresso extraction. Before we talk about espresso, let's briefly understand what Espresso is.
The soul of espresso-Espresso
About Espresso
What is espresso? This Chinese name is often misunderstood by many people. Perhaps the original text "Espresso" can be used to explain it more clearly. Literally, Espresso is Italian, equivalent to Express in English, meaning fast, click-and-do. Formally, Espresso is coffee made through an Italian coffee machine. After the correct thickness of grinding and the use of the right amount of powder, the coffee beans pass through the coffee extracted by pressed powder through water with a narrow band of "temperature" and "pressure" energy.
Reference conditions for making a perfect Espresso
Atmospheric pressure: 9bar temperature: 90-96 °C time: 20-30s extraction amount: 30ml powder 7-10g
The key to the quality of Espresso-Crema
The most fascinating thing about the Espresso is the golden foam on the surface. The shape of the Crema is so good that it almost becomes the standard for the Italian coffee industry to judge whether a cup of Espresso meets the perfect extraction. (you might ask, why haven't I seen Crema in a coffee chain? Because... You know, the editor knows, but the editor doesn't say.
Crema is a phenomenon that the oil of coffee itself is "emulsified" at temperature and air pressure. The freshness of coffee beans can also be judged by the amount and color of Crema.
