Espresso is a strong-tasting type of coffee made by brewing coffee at high pressure through excellent ground coffee powder in extremely hot, but not boiling, hot water. It was invented and developed in Italy in the early 1900s, but until the mid-1940s, it was a drink made by steam pressure alone. It was only with the invention of the spring-loaded lever Espresso machine that Espresso was transformed into the drink known as it today, often using a pressure of 9 to 10 atmospheres or bars.
1.Basic introduction of Espressos
2.History of Espresso
3.Production parameters of Espresso
4.Main classification of Espresso
5.Different from the rest Espresso
6.Coffee scale Espresso
How espresso coffee machine works?
1 Basic introduction Espresso
Espresso (Espresso) is an Italian method of making coffee that has been around for a hundred years. The word Espresso comes from the Italian word meaning “quick,” as the Espresso has to be delivered to the customer as soon as it is ready. A double espresso is made from 47 to 62.5 ml (1.5-2 oz) of coffee extract, pure water at 88 to 95 degrees Celsius, and 9 to 10 atmospheres of pressure in 22 to 28 seconds. And the coffee extract is extracted from 14 to 16 grams of ground coffee. The Espresso drips out of the handle like hot honey. It has a reddish-brown color. It is covered with a layer of coffee oil, which makes up 10-30% of the drink. Four conditions must be met to make Espresso: the right grind, the right coffee mix, a good espresso machine, and a skilled bar operator. If these four conditions are met, the coffee produced will be delicious and full-bodied.
Qualitatively, Espresso has a thicker texture than drip coffee and contains more dissolved material per unit volume than drip coffee; the quantity served is usually measured in “shots.” Espresso is chemically complex and inconsistent, with many of its components breaking down due to oxidation or lower temperatures. Properly brewed Espresso is characterized by crema, a reddish-brown foam that floats on the surface of the Espresso. It is made up of vegetable oils, proteins, and sugars. Coffee crema is a combination of both emulsion and foam colloid elements.
The short, high-pressure brewing process allows the characteristic flavors of a coffee cup to be concentrated and expressed more strongly than in other brewing equipment. However, the short quenching time also results in less caffeine content. Espresso is often used as a base for coffee drinks with other ingredients (such as milk or cocoa powder), such as lattes, cappuccinos, macchiatos, and mochas, without diluting the coffee content too much.
The exact definition given in Dr. Andrew Lilly’s book is
Espresso is a small coffee cup made from the finest coffee beans with hot water that instantly draws out the liquid using steam pressure.
8 home coffee machine brands
The choice of coffee machine is a learning exercise, too much professional I will not speak, said is also foggy, directly to the coffee machine’s option to pay attention to those good.
The first thing to say is that a coffee machine is a machine; it can not change the flavor of the coffee beans themselves so that if you do not have a mysterious pursuit of coffee, a few thousand dollars and tens of thousands of dollars of coffee machine to do out of the coffee, we can not tell any specific difference …… so there is no need to pursue the price, suitable for their excellent blindly.
1, try to choose a big brand, one is a big brand has its assembly line, production experience means stability, the second is perfect after-sales maintenance, that has not heard of the brand is not necessarily able to bad. Still, once the problem arises, crying has no place to cry to.
2, coffee points fully automatic and semi-automatic, fully automatic including American-style coffee machine, capsule coffee machine and fully automatic espresso machine these three, fully automatic equivalent to a coffee butler, you put the coffee beans in, leaving everything it to help you solve, semi-automatic need to grind their coffee beans, their own pressed powder, their milk froth, want to experience each step of the girl can enter personally. Still, lazy girl strength discourages retirement, or corner to eat dust is its home.
3, capacity, this mainly depends on how many mouths at home, to give you a summary of the size of the power of the coffee machine, capsule coffee is the most worry-free, a cup just right, the small coffee machine can generally make 4 to 5 cups at a time, large can make about 10 cups.
The following are also a few coffee machines, what style are available; if you do not know which good to buy can look at the following few have no desire.
2 History of Espresso
The study of Espresso developed into a discipline in Italy, where it was born, and in the mid-1950s, it reached the United States, first appearing in larger cities in Italian neighborhoods. The second place to receive Espresso was in the cafes that people frequented. Since then, Espresso making techniques and skills have improved considerably. By the late 1970s in the United States, things had changed, with upscale restaurants putting Espresso on their menus even though it was not favored. Seattle-based Starbucks and SBC (Seattle,s Best Coffee) developed the ‘coffee bar’ concept there, and Espresso became a regular after-dinner drink.
3 Production parameters of Espresso
Coffee ratio 6.5±1.5g
Water temperature 90± 5C
Water pressure nine ± 2 bar
Time 30±5 seconds
99% of people don’t get it! What is the best brand of coffee machine for home use?
With the times’ progress, people’s quality of life has also continued to improve, coffee shops dozens of dollars of coffee and instant coffee brewed with boiling water can no longer meet the pursuit of people, coffee machines are gradually entering our lives. Although the coffee machines on the market can be broadly divided into semi-automatic and fully automatic two, the choice is dazzling. To enjoy the color and flavor of the instant coffee beans, picking the right coffee machine is also a big learning curve. What is a good brand of coffee machine? Coffee chains can be found everywhere; you may think that choosing a home coffee machine is a costly move, but having a private coffee machine is, to a certain extent, more economical.
Whether in life or at work, coffee has become one of the mainstream drinks of modern people, from the taste, consciously unconscious flow of elegant flavor and romantic mood, or a fast-paced life in a way to write relaxation. In terms of practical effects, proper coffee consumption can eliminate fatigue and refreshment, and caffeine can also promote metabolic functions and revitalize the digestive organs, among other products.
4 Main classification of Espresso
Macchiato is more feminine and looks like a smaller version of a cappuccino. The main difference between them, apart from the fact that the quantity of macchiato is one-third of that of cappuccino, is that macchiato is Espresso with a layer of milk foam on top and no milk added, so the taste of milk only stays on the lips, and the Espresso is not diluted by milk. This coffee is the most popular of the kung fu coffees today because many young cafes like to use it differently, such as caramel macchiato. Still, in reality, the portion has been increased several times, and the flavor has been lightened, but the name is still the same.
How to drink.
The macchiato has a light milk foam on top, so don’t stir it with a coffee spoon when drinking it. Even if you want to add sugar, it’s best to sprinkle it evenly on the top layer of the milk foam and find an angle to drink it directly so that the coffee remains layered in your mouth.
Suggested pairings.
1. dark chocolate, a perfect match for kung fu coffee; many cafes will offer this classic pairing.
2. listening to Chopin mazurkas, for this kind of Espresso, it is not suitable to listen to more lively pop music, a bit of quiet with a bit of piano is very harmonious.
Double Espresso
This is a male drink, healthy and unpretentious, and an enhanced version of kung fu coffee for real coffee drinkers. Double Espresso doesn’t mean double the amount of coffee, but the same amount of water and double the amount of coffee powder, so the coffee still looks the same but is twice as strong. The level is equivalent to the spirits in alcohol and the perfume’s fragrances; it is more choking and not for everyone. Drinking coffee like this can spoil a person, and if they get used to such a strong taste, all other coffees taste like water. For those who are more extreme, they like to add alcohol to their double, such as rum or whisky, in pursuit of the satisfaction of having their tastebuds surrounded by it all.
How to drink.
Don’t try a double espresso because it can feel like it’s going up and coming down. But once you’ve enjoyed it, you won’t be able to stop.
Suggested pairings.
1. butterscotch biscuits, a slightly mediocre accompaniment to give a little substance to such a potent drink.
2. a double shot needs to be brewed, a little time to text a friend you haven’t seen in a while and say hello without pain.
Con p6lsMJanna espresso Campbell’s
A cup of Espresso topped with thick whipped cream is a retro kung fu coffee, much like those served to the nobility in the Tsarist era or the Austrian royal family, probably because whipped cream was relatively rare at the time. It is usually served in a glass so that customers can see the interface between the whipped cream and the coffee, from the first cut to the gradual infiltration of a sliver. Finally, the dark brown exact Espresso becomes cloudy, and the sweetness of the cream permeates the bitter coffee, making it more approachable. Those who want to try kung fu coffee will find it easier to start with this one.
How to drink.
Campbell’s has a very afternoon tea atmosphere due to the addition of whipped cream, and may not need to be served with pastry, and its structure is already complete. It is also best to drink it without stirring the cream.
Suggested pairings.
1. American almonds, which are a healthier accompaniment and taste good.
2. a new entertainment guide or a poster of a program from the café.
Single Espresso
Single Espresso is the basic version of kung fu coffee. It is the most popular type of coffee in Europe, and if you order a coffee in a café or restaurant and say “coffee,” the waiter will bring you a cup of kung fu coffee like this. They prefer to serve it in a small glass-like a Shooter, and most of them drink it dry in one or two sips, rarely sipping it slowly, the opposite of Chinese kung fu tea, which is chewed slowly. Espresso frees one from the high level of single brew coffee and the complicated origin of coffee beans, usually from deep roasted, blended coffee beans. Once the recipe is adopted and confirmed, it will not change for decades, and the taste is relatively consistent.
Good kung fu coffee is difficult to make at home and needs to be concocted by the more specialized and better coffee machines. The pressure of the machine, the smoothness of the water circulation system, the smoothness of the handle, and even the powder press will all affect the quality of an Espresso. A good cup of kung fu coffee is made by applying too high pressure, allowing water vapor to flow quickly through the tightly pressed coffee powder, extracting the essence of juice from a powder as coarse as refined granulated sugar. The time should not exceed 30 seconds, the temperature should not exceed 90°C, the force of the hand-pressed powder should exceed at least 20 kg, and the coffee grease should be as thick as 3 mm, requiring extreme precision and absolute real effort.
How to drink.
Even in cafés, Espresso does not require a unique environment, sometimes even a table. Many people like to stand at the bar while watching the barista prepare a cup of Espresso beautifully and smoothly, then bring it over and finish it off in three seconds.
Suggested pairings.
1. fresh lemonade, as the Espresso is very strong, and it is best to drink some water before drinking it to clear the palate, at least not in a thirsty state.
2. brownies, as the coffee is very bitter, so you can pair it with a lovely brownie to neutralize the taste.
3. stand at the counter and chat with the barista for a few minutes, then quickly leave.
Super practical tips for buying a home coffee machine
Super practical tips for buying a home coffee machine,let Leiz International tell you how to choose a right home coffee machine with different requests
Illy Y3.2 Capsule Coffee Maker
Where to buy: Overseas back to back丨Buying price: around $1000
Purchase date: January 2019 丨Use frequency: daily
Q: Why did you choose this coffee machine in the first place?
Initially, because of the machine’s simplicity and cuteness, the pure color scheme (white on the outside and red on the logo), plus its simplicity of operation. The machine’s model number is similar to my English name, Francis, Frances, and I wanted it immediately when I came across it in an electrical shop.
Q: What are the advantages and disadvantages of your coffee machine?
Pros: The compact body and the minimalist look are very photogenic. It is easy to operate, effortless to extract, extremely time-efficient, and can easily pull high-quality espresso. Whether it is Americano or other fancy coffee, the coffee base is the essential thing for coffee lovers.
Disadvantages: like most capsule coffee machines, only machine brand capsules are available.
Q: Any buying advice for those who want to choose a coffee machine?
When choosing a home coffee machine, try to choose according to your coffee preferences; for example, if you usually prefer to drink Americano, then a device that can extract a good espresso is particularly important; if you are a lover of lattes, then make sure you pay attention to the milk froth function. I have recently come across the Philip home latte go series, which I think is also excellent, but the price is relatively high.
Q: Are there any other coffee makers that you have been seeding? Which one is it, and why do you want it?
My dream coffee machine would be the Faema E61; I’m quite an externalist; it’s the one Wes Anderson uses in his coffee shop in Milan, Italy; it’s just so beautiful. I hope I can use such a professional extraction machine at home in the future.
5 Different from the rest Espresso
What makes Italian coffee different is the specific meaning given to it in its formation. Italians like to refresh themselves with coffee after work, but in order to save time they need a simple and strong cup of coffee, hence the name Espresso, which stands for espresso.
It is known that this Italian coffee is not only rich and smooth, but also simple: boiling water, using steam pressure to force the hot water through the very fine and squeezed coffee powder, draws out the strongest flavours of the coffee and then drips it into the cup below, which must not be over-extracted when brewing, so the coffee machine must be able to shut off very quickly, and when the coffee drips out of the machine with a golden colour, this is Espresso. Espresso is usually served in small cups because it is concentrated and is also used as a base for fancy coffee.
Espresso is tasted in a small cup and is best consumed in three sips. Drink it without adding sugar or milk and savour the flavour. What makes a good Italian espresso? There are three main elements to consider.
Firstly, a perfect Italian espresso will be covered with a layer of rich russet crema (a dark brown foam on the surface of the coffee, containing the key aroma molecules in the coffee).
Second, a good espresso will leave a rich aroma in the cup after drinking.
Third, observe the degree to which the crema “hangs” (remains on the walls of the cup). A good espresso is one that has a lot of hangover. In foreign countries, if there is no “hangover”, you can refuse to pay for it.
Which is the best home coffee machine brand list?
I believe that all coffee lovers are eager to have a good home coffee machine; in foreign countries, brewing their coffee is as common as our daily cooking.
In the past, a cup of coffee had to go through the steps of grinding, pressing, loading, brewing, and removing the residue, and all of these were done manually. Nowadays, all that is left to the machine on the table – the coffee machine.
Before choosing a home coffee machine, we must first understand the difference between a fully automatic coffee machine and a semi-automatic coffee machine and our own needs for a home coffee machine.
Fully automatic coffee machines use electronic information technology to control the brewing of coffee following scientifically developed data and electronic procedures, and they are all designed with better protection systems. It is both convenient and efficient. All the user needs to do is press a button, and the coffee is ready. The convenience is superior to that of a traditional coffee machine.
The semi-automatic coffee machine is a traditional Italian coffee machine. This type of device follows a manual process of grinding, pressing, filling, brewing, and manually removing the residue. There are small single tap machines for domestic use and large commercial machines with two or three taps. The newer machines are also equipped with electronic water controls, which allow precise automatic control of the amount of water used to make the coffee. Semi-automatic coffee machines are more hands-on. It is a spiritual pleasure to drink a cup of coffee made by your own hands.
Coffee is a culture, and making coffee with your own hands is not as easy as you might think, so Leiz International recommends using a fully automatic coffee machine for the uninitiated.
6 Coffee scale of Espresso
The ‘espresso scale’ is defined as a way of measuring whether an espresso is as good as it can be. Ideally, espresso should have an exceptional sweetness and a strong aroma, as well as an aroma similar to that of freshly ground coffee. The coffee oil should be a deep reddish-brown colour and should have a smooth, full-bodied taste. The perfect espresso can be served straight away without any additions. When milk is added, it also maintains a clear profile and does not disappear easily. After drinking, it has a pleasant aroma that stays in the mouth for several minutes. Here we discuss several factors that affect the taste of espresso and show how to maximise its potential. If any one of these factors is ignored, espresso is unlikely to be as good as it could be.
Without good blending, you can’t have good espresso. Blending is about getting the desired sweetness, flavour and smoothness. Blended coffee must also be fresh. We recommend using coffees that are within 4 days of roasting. 2.
2. You will often find that some coffees are roasted too dark. This produces a bitterness and charcoal taste. Those who are good at espresso blending will roast a little lighter to retain the aromas and sugars in the coffee. 3.
3. Monitor the grinding process throughout the day to keep the extraction process at 25 – 30 seconds and do not adjust your pressing force to compensate for variations in coarseness of the powder.
4. The mill must be a high quality mill.
5. The output powder must be freshly ground coffee if you want to obtain top flavour. Grind and make to order. When someone wants only one espresso, grind only one coffee powder. Do not use any coffee powder that has been left for more than 30 seconds to make espresso.
6. Once the powder has been dispensed, evenly distribute the coffee powder in the handle and press the powder. Press the powder once with 5 lbs. of force smoothly, then, once with 30 lbs. of force, then again with 20 lbs. of force. At the same time turn the powder press 720 degrees.
7. The water minerals used for espresso must be filtered. In some cities it is also necessary to compensate for the minerals in the water. Water stored in the coffee machine for too long will have no flavour. Take a small cup of water, let it cool and taste how it tastes. If there is an odd taste, the boiler must be emptied and the water refilled.
8. Water temperature The water temperature should be stable between 88 – 93 degrees. When choosing an espresso machine, pay attention to the stability of the water temperature and temperature.
9. Water temperatureStable and steady water temperature ensures consistency in the espresso.
10. The water pressure through the espresso should be between 9 – 10 pressure bar. This pressure ensures that the coffee oil is produced.
11. Boiler pressureBoiler pressure determines the amount of water that can shift the steam. If the milk froth is not being made properly, you can try to adjust the boiler pressure. Of course these tasks need to be done by a professional.
12. Extraction time The time to make a double 1oz espresso is 25 – 30 seconds. Regardless of the time, the pump should be turned off when the coffee becomes lighter in colour. The goal is that within 25 – 30 seconds the coffee is reddish brown in colour and does not change.
13. The temperature of the handle and the bowl handle should be one to the temperature of the coffee making water. Therefore to retain the bowl on the head of the spout should be able to hold 16 – 18 grams of coffee powder and be straight walled. A curve in the bowl will result in uneven extraction.
14. Promptly, quickly and carefully operate the coffee machine for dispense, cloth, press, preheat and start making coffee should not take more than 30 seconds.
15. Coffee machine cleaning This is probably the biggest problem in using coffee machines today. If the coffee machine, bowl and handle are not cleaned regularly, the espresso will have a rotten taste.
Maintenance of the grinder The blades of the grinder should be cleaned daily. It is also a good idea to brush away any powder that gets between the blades and the powder compartment when making coffee. The blades should be replaced at least once a year. This ensures that the powder particles have maximum surface area.
17. Environmental factors The air temperature and humidity change throughout the day. Coffee is moisture absorbing. The coarseness of the grinder has to be constantly adjusted in order to obtain a 25 – 30 second boil time. The effect of temperature is not as pronounced as humidity, but exposure to high temperatures should be avoided.
18. Coffee cups Coffee cups should be preheated by a heat source other than the coffee machine. Removing a cup of water from the coffee machine to warm the cup will lower the boiler water temperature and lead to uneven extraction. Coffee should be thick walled and narrow bore to maintain the temperature and aroma of the coffee.
19. Time cannot overemphasise the importance of practice. It is important to know that we always have potential to exploit. Change any one parameter and you will progress or regress. Preparing espresso, which is an art, also requires precision and science. We have never got and never seen the perfect coffee. The perfect coffee is more of a concept than a reality. The reason for this is that making espresso is difficult. Otherwise why don’t we design a machine that will ensure that we make perfect coffee every time? The reason for the difficulty is that there are so many factors that determine the success of espresso that only a human brain and a passionate heart can understand and control its complexity.
