Coffee brewing method: espresso making standard

Coffee brewing method: espresso making standard

First of all: who makes espresso? The golden rule? What is this? The golden rule? Gold content?

Golden rule: make a cup? Standard Italian coffee? (25-30ml), that is, the time from the first drop of coffee to turning off the switch should be 25-30 seconds.

Since it is called the golden rule, its importance, function and correctness should be as blameless as gold. But what about this? The golden rule? Is it really that valuable? That is to say, this? The golden rule? Is there really such high gold content?

First, let's examine its correctness.

If this is the condition for making a cup of high-quality coffee, can the quality of coffee making be guaranteed? Experienced people basically know that if only this condition is met, the quality of coffee will be difficult to guarantee. Even the basic coffee oil foam is difficult to guarantee. Therefore, this is not a complete condition, and other conditions must be combined to make this rule meaningful. Without other conditions, this rule can be said to be meaningless.

Secondly, let's see what it means.

After the grinding thickness, water temperature and water pressure are determined, the amount of coffee powder directly affects the extraction effect. Under this condition, whether the extraction is suitable or not has nothing to do with the flow rate. If there is no condition to change the working state of the machine, you don't have to care about the flow at all; Just find the best extraction state.

Of course, the best extraction effect in this state is not necessarily the best state that this coffee bean can achieve. If you want to improve the taste and quality of coffee, you need to make further efforts to adjust the working state of the machine. In the process? The golden rule? It can play a reference role in your adjustment work to a certain extent. so this is it？ The golden rule? Gold content is the function and significance of its existence.

Production standard of espresso in Italy

Who knows why? The production of Italian coffee has a history of 100 years, and there is still no unified standard accepted by coffee makers all over the world. Most parts of Italy, especially the northern part, basically follow the standard of 40-45 ml. In the south, especially Florence, all cafes adhere to the standard of 25-30 ml; Most people say so, espresso: ristretto.

If Italians are the founders of Italian coffee, if they don't have a unified standard, what can we take as the standard?

Americans came out to make a decision, and they said it was 25-30 ml. Why? This seems to have been learned from Florence, and it is still a place that truly represents Italian tradition. Of course, this is the birthplace of the European Renaissance and the place where the whole European culture was born. But is this the basis?

Why don't most areas adhere to the standard of 40-45 ml according to this standard? The public says that the public is right, and the woman says that the woman is right. What is rationality?

In order to know which standard is correct or appropriate, we must ask one. Why? What are the criteria and principles for determining the size of this ability? It seems that we haven't heard such an answer so far. What is the standard and where is it?

First, a feeling of deja vu. Smell?

Anyone familiar with red wine knows that it is good to distinguish a red wine from its taste. Thin? With what? Thick? Very important. Good red wine tastes strong and full, but will not good enough red wine show it? Not thick enough? Taste. Compared with most drinks, it has little taste. Thin and thick? The difference. So most people are not familiar with this feeling.

However, espresso is different. What is one of its important taste characteristics? Is it strong? .

Due to the different ingredients extracted, under normal circumstances, Italian coffee will not have a strong taste if it is not up to standard or too deep and shallow. The basic feature is that the taste is very thin. In addition, the Italian coffee beans blended by most new coffee companies are not good enough to have a thick enough taste.

On the contrary, Italian coffee beans blended by better Italian coffee companies should have a stronger taste. This is usually one of the main advantages of Italian coffee companies to launch coffee beans.

Second, how to maintain it? Thick? How does it taste?

If it's a good Italian coffee bean, it should be strong enough. This requires good production first, otherwise, even if coffee beans with strong taste are used, the produced coffee will not have a strong enough taste.

Second,? Thick taste? As one of the essential characteristics of Italian coffee, it cannot be abandoned. So when we define standard espresso, we can't lose such important taste characteristics.

According to our experimental results, in a cup of well-made Italian coffee, if the amount of cups is not less than 60 ml, or even not less than 50 ml, it will not be lost. Thick taste? . Therefore, it is reasonable to set the cup size of standard espresso at 40-45 ml.

Third, how to be compatible with other production standards?

What we can't ignore is the production standard in Florence, 25-30 ml. At the same time, this is also the standard that most people in the United States adhere to. According to Italian tradition and general opinion, this standard is a more intense coffee making standard. Its Italian name is Reese Tretow. What's its Chinese name? Extra espresso? .

The general concept of this coffee is stronger coffee, which is stronger than the standard Italian coffee. Therefore, products made according to such standards are products that conform to their general concepts. This kind of coffee has a stronger taste, the taste is as strong as that of standard Italian coffee, and there is basically no big difference in taste.

On the contrary, if the cup yield of standard espresso is 25-30ml, the cup yield of this espresso can only be 15-20ml. I'm afraid this production method is not available in Italy, and not many people like it.

Even if Americans or Florentines like it, they can use this extra-strong Italian coffee to meet their taste characteristics according to their requirements. Therefore, we don't necessarily set a standard for everyone, but collect Italian traditions and give each different production method a unified name. This is a unified communication language that people in the international coffee industry, including coffee consumers all over the world need.

Fourth, the method of making espresso.

According to the general concept, espresso is similar to standard Italian coffee, and the same amount of coffee powder is used in each cup; But as a more concentrated cup of coffee, its cup quantity must be less, generally two-thirds of the original cup quantity.

As more active Americans, many people are not satisfied with this production method. In their view, it is not enough to reduce the number of cups in order to make the taste of espresso stronger. Therefore, they refer to the flow rate of standard Italian coffee and increase the grinding fineness of coffee powder, so that the time required to make a smaller amount of water is the same as that required to make a cup of standard Italian coffee.

Therefore, even if a coffee shop only uses one kind of mixed coffee beans and uses one coffee machine to make coffee, it is necessary to prepare two coffee mills to meet the needs of making standard espresso and espresso. Because in the commercial environment, it is not appropriate to adjust the coffee grinding thickness at any time.

Similarly, Americans even think that when making a standard espresso and a double espresso, the grinding thickness of coffee powder should be different. Therefore, a coffee mill may be needed to make double espresso. It seems that this problem is getting out of line. The simplest may be the most correct. So according to the previous understanding, we have formulated our coffee making standards. This not only conforms to the general concept of these different coffee drinks, but also does not bring any inconvenience to the equipment configuration and operation of coffee shops.

5. Why is it getting stronger?

Sichuan people love peppers, Hunan people love peppers, and people in more and more places are beginning to love peppers. If some people can eat Chili more than Sichuanese and Hunan people, it is inevitable. But what if most people do? Then there may be a problem. In Italy, most people only drink standard Italian coffee.

Only a few people will drink double Italian coffee. However, in the United States, more people can't just drink standard espresso, more are double espresso, or even two cups of double espresso together; Or two double espresso cups. It can be seen that its taste is worse.

Why?

It's hard not to imagine, is American Italian coffee a little too soft? As we all know, what Americans admire most is the blending of 100% arabica coffee; They don't even mix. They only grow coffee beans in Arabica. So you can imagine, like this? Soft? Coffee beans are one of the main reasons why many Americans like espresso.

As we all know, the rich taste of Italian coffee is not baked, but mixed with different coffee beans. Even some mixed coffees are partially used? Luo basta grows coffee? Due to technical difficulties and mastery of coffee taste, it is really difficult to really get that rich taste. Therefore, we have to reduce the number of cups to increase the rich taste of coffee.

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