How do you make a good shot of espresso?

It is best to grind the coffee ground, do not grind all the coffee beans and put them in a sealed jar, which will not be fresh. Pressing the powder to press twice, once flattening, the second compaction, and finally put it in the coffee machine for extraction, generally to this step is to see the function of the coffee machine, hundreds of thousands of coffee machines have a simmering function, and tens of thousands or even less than 10,000 coffee machines do not have this function, we can start the coffee machine to start extraction, immediately press the stop button, so that the coffee machine manually simmers for about two seconds before continuing to press the open button to start extraction.

Too much powder: The flow rate is so slow that the handle can't even reach the punch head. The amount of powder is too small:

The flow rate is too fast, and the extracted powder is puree-like. The reason for this is that the gap between the brew head and the powder cake is too large, and the impact of the water flow during extraction causes the powder cake to tumble. Regarding the choice of powder bowl, it is recommended to use a double powder bowl, which has a higher success rate than a single powder bowl and is more stable.

Find out what capacity the basket can hold. For example, if the carrying capacity is 18 grams, the amount of powder is between 18 g 2 (16 20) is more reasonable.

Generally, the reasonable extraction time is between 20 and 30 seconds (here we do not consider the situation that the pressure swing extraction may prolong the extraction time.) The cut-off point at which the extraction is stopped is also an important factor in determining the final taste of a concentrated cup. When the color of the coffee liquid becomes significantly lighter, the water flow is shaky, and the flow rate increases, it is time to stop the extraction immediately.

At this time, the substances that can be extracted in the coffee are basically completely extracted, and excessive extraction will produce bitter, astringent, and woody fiber flavors, which will destroy the concentrated flavor of the whole cup. So it's important to choose when to stop.

Recording the parameters of each adjustment (powder weight, grind, extraction time, coffee liquid weight) is very helpful for novices to form a clear extraction protocol, which can be understood and mastered as soon as possible. Italian extraction is not a barrier to face-to-face communication, but it is not so easy to actually summarize it in writing.

The weight of coffee concentrate is generally extracted at 25 50g is more reasonable. Some people produce concentrated milliliters, some observe grams, and I personally prefer grams. Although coffee is a liquid, milliliters are taken for granted as a unit for measuring the liquid volume of coffee.

However, concentrated oils and fats are a major factor that cannot be ignored. The oil in coffee beans will gradually decrease over time, and the carbon dioxide will be removed, so the milliliter measurement is not accurate.

In general, an extraction time of 20 to 30 seconds is ideal. But it is an approximate time, usually when making Italian style, you can often use your hands to twist the thickness of the grinding powder, remember the texture of the powder, so that it is convenient to quickly judge the adjustment direction of the grinding degree in the future.

Use a Moka pot. The amount of powder and the amount of water are automatically limited.

6-7 grams of ground coffee, appropriate amount of purified water.

Equipment required: 1 home distilled coffee machine.

Method. 1. Measure 1 scoop of ground coffee (6-7 grams) with a coffee spoon. Ground coffee can be purchased already or freshly ground with a grinder. Freshly ground coffee has a more mellow taste because the aroma substances volatilize less.

2. Pour the coffee powder into the filter of the distilled coffee machine and flatten the coffee with a tamper.

3. Attach the coffee maker.

4. Start the switch of the distilled coffee machine and extract about 30ml of espresso.

tips。1. The effect of home coffee makers varies depending on the variety. I haven't used it much, and the conditions of this one are average, so the extraction effect is not too good. A standard espresso has a fine, thick foam of brownish-red color similar to the color of the coffee.

2. Distilled coffee can be made into many kinds of coffee that we are familiar with. Take a look at how the coffee is made below

Latte. Take 1 180ml coffee cup and pour 1 cup of 30ml of distilled coffee and pour in hot milk until full.

Cappuccino <>

Take 1 180ml coffee cup and pour 1 30ml cup of distilled coffee. Feed the milk with a steam hose. Pour about 30ml of hot milk into a coffee cup and fill it with milk foam.

Combo Blue Coffee.

Take 1 60ml coffee cup, pour 1 30ml cup of distilled coffee, and squeeze in the whipped cream until the cup is full.

Usually you need 7 grams of ground coffee and 40 ml of 65 ml of water to brew a small cup of Italian espresso, but if you want the coffee to be a little stronger, you can reduce the amount of water. Brewed espresso is served in a thick, small cup that has been warmed up in advance, and it tastes good when it is served hot.

Espresso. Material:

8 g of espresso exclusive beans

Method: 1. Check the scale of the grinder and adjust it to fine grinding.

2. Use a grinder to grind the coffee into powder and load it into the press.

3. Fill the pressure with a pressure filler to make the coffee powder evenly distributed, and the pure coffee will be even.

4. Install the handle of the single-port filter and brew for about about a second.

Here's how to make espresso.

Tools: Semi-automatic Italian coffee machine, espresso coffee cup, and related accessories, grinder, press Material:; Espresso coffee beans Dosage: 7-8 grams Preparation:

1. Use a grinder to grind an appropriate amount of coffee powder, pay attention to the thickness of the powder to be adjusted. Said below.

2. Put the powder into the handle of the coffee machine.

3. Press well with a tamper, press twice, and tap the first time.

4. Put the handle on the coffee machine and turn on the coffee brewing switch.

5. Pay attention to the coffee flow rate. 25-30 ml. The best time is 20-30 seconds. The time is not right, and the powder thickness is adjusted.

Espresso is an Italian-style method of brewing coffee that has been around for over a century. The word espresso is Italian and means:"Fast", because espresso is delivered to the customer as soon as it is ready.

Double espresso is made from 47 to milliliters (ounces) of coffee extract, 88 to 95 degrees Celsius of purified water, plus 9-10 atmospheres of pressure, in 22 to 28 seconds. Coffee extract, on the other hand, is extracted from 14 to 16 grams of ground coffee. Espresso drips out of the handle like hot honey.

The color is reddish-brown. It is covered with a layer of coffee oil, which makes up 10-30% of the drink.

A shot of espresso is about 100-200 ml.

Espresso is a type of coffee that has a strong flavor. Method: The sock difference is to brew the coffee with 92 bars of hot water and 9 bar of high pressure through the ground coffee.

The espresso invented and developed in Italy began at the beginning of the 20th century, but until the mid-40s of the 20th century, it was a drink made only by steam pressure. Spring-loaded piston lever coffee machines were invented and successfully commercialized, turning espresso into the beverage it is known today. Abroad, the standard weight of Italian concentrate is 1 ounce, which is about 27 milliliters.

In China, ounce units are rarely used, so they are all made according to the standard of 30ml.

Espresso is a kind of beverage made of caffeine Qingpi as the main raw material, properly blended, ground with a coffee machine, and boiled with water. There are four conditions for making an espresso: the right grind, the right coffee blend, a high-quality espresso machine, and a skilled bar operator.

1. Grind an appropriate amount of coffee powder with a bean grinder, pay attention to the thickness of the powder to be adjusted, usually this coffee is the finest.

2. Put the powder into the handle of the coffee machine, press it with a powder press, press it twice, tap it for the first time, install the handle on the coffee machine, turn on the coffee making switch, and pay attention to the coffee flow rate. 25-30 ml. The best time is 20-30 seconds. The time is not right, and the powder thickness is adjusted.

3. Espresso or espresso is a type of coffee with a strong taste, which is brewed out by using extremely hot, but non-boiling hail imitation closed hot water, by high pressure through the ground coffee powder into a very fine coffee powder. It was invented and developed in Italy in the early 20th century, but until the mid-1940s, it was a drink made by steam pressure alone.

To make a good cup of fragrant coffee, do you know how tedious it is?

Clause. First, the worker first pours it into the mixing box, and the roaster connected below heats it to 180 degrees Celsius inside, and this high temperature will burn the grease in the coffee beans. These beans are roasted for at least 20 minutes. During this time, the baker must constantly check the accuracy of the roast.

When he thinks the roast is done, he activates the sprinkler, sprays a small amount of water to cool the beans, and then pours them into a container and forces ventilation to cool them. During roasting, the beans first change from green to pale brown and finally to the black we see.

Clause. 2. Before roasting the whole batch of beans, the barista will take out a small batch for testing. He first roasts about 300 grams of beans in a small gas oven for a few minutes before putting them in an electric grinder. Next, he brews four cups of coffee from the same batch of ground coffee and tastes them to confirm that the quality of the batch is correct.

If you want to find out why there is a problem with the roast, you need to taste it 20 times to be sure. He will first push away the foam on the surface and release the coffee. The strong aroma, this technique is called broken cup.

He takes turns sniffing each cup so he knows if the roasting process is correct.

Clause. Next, he scoops up the coffee grounds floating on the surface, then takes a quick sip, letting the coffee slide on the tip of his tongue, tasting all the flavors before spitting it out. Now he can decide how to blend the beans to make the perfect coffee. Now that we're back in the factory, they first pour the various beans into the grinder, which produces the required coffee room and then prepares the packaging.

This fully automatic machine can make bags and fill and seal the bag mouth in one go. Delicious coffees must be packed straight into bags from the grinder to ensure their freshness. As the machine seals each bag, it fills it with nitrogen instead of oxygen, further enhancing their freshness.

After the machine separates each bag, they fall onto a customized conveyor bag and let each bag be weighed during the conveying process.

Clause. Fourth, the barista at the factory will show us how to brew the perfect espresso. He first puts seven grams of ground coffee into the middle of the handle, then returns it to its position and turns it into the machine. The espresso is extracted using water pressure, and this special foam means that this is a first-class high-quality coffee.

He then poured boiling water into the ground coffee to demonstrate how this French crow pot is made. He uses pressure to press the ground coffee onto the ground of the pot to extract the aroma of the coffee, and the coffee made in this way is ready to drink.

In order to make a cup of rich and sweet coffee, it is very important to choose the best coffee beans for grinding, and then filter them with a filter paper.

1. Add boiling water to the coffee cup and warm the cup. Then add an appropriate amount of boiling water to the coffee container, heat it over high heat and bring it to a boil. Grind the coffee beans into powder form and place them in another container.

When the water is boiling, place the container with the ground coffee on it. Then reduce the heat to a low and simmer. 2. When the coffee powder is sucked up, stir clockwise with a stirring rod for two and a half turns, and then boil for about 15 seconds and stir the second time in the same way.

After another 10 seconds or so, turn off the heat and stir a third time in the same way.

You can use the coffee machine to make coffee, and this kind of coffee is very fragrant and good.

Coffee plus espresso means adding an espresso to an already made coffee.

Espresso is a type of coffee with a strong taste that is brewed with hot water at 92 degrees Celsius and 9 bar of high-pressure pressure through a finely ground coffee powder.

Espresso was invented and developed in Italy in the early 20th century, but until the mid-1940s, it was a drink made by steam pressure alone. After inventing and commercializing the SpringPistonlever coffee machine, he transformed espresso into the beverage it is known today.