Espresso (espresso)

Espresso operation is the foundation of barista, for the huge Italian coffee system, Espresso production is the core element, a perfect cup of Espresso is the pursuit of every barista.

1. milling

The most important thing about coffee is fresh, freshly roasted whole beans, freshly ground and freshly made, which is the basic requirement. A coffee shop of sufficient quality, a barista of sufficient quality, this is the most basic and most principled problem.

2. powder distribution

It is at the outlet of the powder bin of the bean grinder, so that the ground coffee powder falls evenly into the powder bowl of the coffee machine handle.

Sometimes the coffee powder doesn't fall evenly into the powder bowl, as in the picture below.

Then the next step is to manually adjust the coffee powder to make it uniform. In addition, based on the results of many operations, we can find ways to make coffee powder more evenly distributed in the powder bowl basket as much as possible.

After the powder bowl is filled with enough coffee powder, we go through a step to make the coffee powder more evenly distributed. Many baristas have different options for how to evenly distribute coffee powder, such as the one in the picture.

Depending on the barista's instructions, the coffee powder left in the powder bowl to make a single espresso will be about 7-8g.

3. the tamping

Most importantly, strength and level.

How to control the powder press to make the strength and level just right in the process of filling is the technology that professional baristas assiduously seek.

In short, coffee cake, to fill the pressure is strong enough, distributed enough level, it is possible to get a cup of uniform quality extract.

4. 3-5 seconds after extraction starts

The 3-5 seconds after pressing the extract button is one of the key factors in determining whether a cup of Espresso gets a good extract.

5. The state of coffee flow

It is absolutely impossible for a cup of qualified Espresso to flow out like free tap water. It is also abnormal for a river to dry up and not to flow out. More likely to get a delicious espresso in a liquid state, it should be wrapped in complete fat, with a little curve at the handle outlet, soothing, honey-like state.

In addition, coffee should remain stable throughout the extraction process.

Espresso in a cup

If the cup in front of you is in a big cup, dear, you'd better make do with it. If you even save using an espresso cup, do you have to worry about anything else for such a shop and such a barista? After the cup is used, the remaining visual factor is the amount, and then the state of Crema coffee fat. Golden coffee fat, Omaiga, looking at the photo, seems to have smelled the rich aroma of Espresso. Let's taste it. It gets better. Enjoy.