Technical details of espresso production wet powder coffee oil commercial blending of coffee beans

Puck- [p > k] Wet pressed powder

The wet pressed powder after the coffee powder is extracted and left in the filter powder bowl should be compact and balanced in color. Although it is not necessary to pay too much attention to the compactness of wet pressed powder, it should maintain the unity of color and texture.

Look- appearance

The liquid should be dark almond brown at first and gradually change to a lighter caramel color. You shouldn't see black or yellow.

Oils [& # 39; cheap lz]-Oil

The initial liquid from your espresso will be accompanied by more oil, and then the extracted liquid will become like water.

Crema [& # 39th kre coffee]-Coffee Fat

Coffee oil, which refers to a layer of oil on the surface of espresso, should be dense, thick and light reddish brown.

Flavour ["fle" v "(r)]-flavor

A perfect espresso should be a perfect blend of sour, sweet and bitter taste. The taste should first feel sour, followed by sweet, and finally bitter.

Thickness of Body- alcohol

The perfect espresso should have a good mellow thickness.