If you mix a revival of espresso in the morning, or have a pick-me-up coffee mocha in the afternoon you have thought of before, what's in this product, always?
Also, if you work in the hospitality industry, who are aware of how important the correct mode for the continuation of coffee beans and coffee machines, so your clients and customers to drink the best quality? According to incorrect procedures in the production of beverages based on coffeeextremely damaging to business and, surprisingly, get as many cafes and hotels, it is wrong.
I visited a countless number of hotels and restaurants in my time in the food and beverage throughout the world and to drink, that long-awaited expressed, I experienced a wide range of emotions, extreme nausea and almost too terrible disease, "Wow it was great, give me ready. "
An espresso is the lifeblood of any coffee house and the basis for all the coffeeBeverages such as coffee connoisseurs everything they say - is to make at first glance, the most simple drink, but for a sophisticated Italian like me, one that can easily go wrong. Fortunately, I worked in the field long enough to know which are the main reasons for the issuance of an express evil, and, hopefully, to provoke my own thoughts to test and try.
WHAT 'a good espresso
Before talking about what can go wrong even to mention, we need a clear definition ofwas generally deemed to be accepted, what constitutes a "good coffee", a good espresso can be subjective to the person who drinks, but my years of training by industry experts generally have lead me to say that a good espresso in Generally, the following characteristics:
It is a cream that is both dense and dark reddish-brown - the cream on top of the espresso is a clear indication of how the beans are fresh. Over time, the natural oils that are present in the beansoxidize (or until dry) - and is the oil that gives it its beautiful creamy espresso. The "glucose test" should be sufficient to determine how fresh the beans - simple easy to pay little 'sugar over the espresso, if the sugar remains afloat, then the cream is thick enough enough even for the most discerning coffee lovers Mediterranean .
If at a temperature that does not burn your mouth - certainly in Britain, I have a lot of people often say to me,their drinks "are not hot enough" - but in truth, the water, which affects about 96 degrees Celsius at the end of combustion and the aroma of coffee. A lot of research done on his beer ", the temperature perfect espresso," and most speak to the point of temperature, 92-96 degrees Celsius. Once that hits all major porcelain cup (and yes, China is !!!), the temperature is usually around 80 degrees, which would fall for me and many others, the perfectEspresso temperature. Important, however, means that the cup from a different source of water must be pre-heated coffee. Try a cup of hot, very inexpensive and is a world of wonders.
They have a strong aroma and a long - too often I drank espresso that watery, sweet and very attractive. The most common causes? Over-roasted beans, the product mix incorrect or outdated. Roasting is an art wonderful, and IIn the past, organized trips around our local roaster in London for the customer - see the coffee is roasted and the stench that comes from him is to die for. Unfortunately, many people over-roast their beans decided, as a company "SchmarChucks," would rhyme because they have a taste that must penetrate 19 fl. Ounces of milk. An espresso should be slightly sweet and have an aftertaste that lingers in your mouth long after.
Should not exceed 30Seconds to produce so - A good espresso should remove about 25 to 30 seconds to go from a point when you press the key beer. If it lasted longer than 30 seconds, grind your beans is too fine. If it took less than 25 seconds, grind your beans too coarsely.
Now you know what constitutes a good espresso, in my experience there are four main reasons why the drinks produced do not do justice to their intentions.
Age of bean andground coffee - beans start oxidizing and go "stale" as the minutes could easily have ended their nitrogen containers. Oxygen, water and heat are the three forces of evil against these small beans. The rule of thumb, beans usually opens the last one to two weeks before their flavor is lost, but that means a lot if you hang roasted beans - I always used a local roaster, I know that at the point of order, the beans use are usually 4 daysold. Grinding speed the process of beans and freshly ground coffee is usually only a few days, if not begin to disappear just 24 hours before the taste. How old are the beans you use?
Grind aircraft - have for this type of coffee is very important to grind - when the water is forced through the coffee and 9 bar of pressure is constrained by the fine grinding of lead particles to shrink and produce a very slow extraction to influence the taste . A large grindingso the water quickly, and the taste is not as deep as it should. He did some tests on your drink, to find the best grind for your coffee blend and equipment.
Ineffective pitching - is an art production caps Express, which is often ignored. Any scientist will tell you, but the water moves from high pressure areas to low pressure areas, pitching so inefficient inefficiently creates an espresso extraction and badly drawn. WhenThe classification is important to create a uniform surface, smooth and polished - typically this is produced is carried by about 5 pounds of pressure to compact the coffee grounds. Remember that all important 720 again at the end of the sabotage.
The wrong mix of beans / profile - A blend of espresso coffee is very different from that of a large 20 oz cappuccino required; an espresso does not have much body, and espresso blends are the best with only a small amountRobusta bean, if any. Very need a drink mixed with a body full of penetrating the taste of milk - in these cases, a higher percentage of Robusta is usually flavored. If possible, set up two mills - one espresso, one for long drinks.
This is not an exhaustive list and there are other factors that come into the art of good espresso coffee - cup quality, water hardness, the machines used, the water content of minerals, the water pressure .. . ordinary punterRarely has any idea how much effort to make her drink it.
A "perfect espresso" is more a theory of a tangible product. I have never personally seen or is able to produce a "perfect" espresso, but certainly are not perfect practice. The production of coffee is an art that requires little scientific aspect - is a volatile and difficult to drink in order to produce effective for the demanding customer, but the passion for coffee and its history, is anice thing to create.
Happy to make espresso!
David COCOZZA
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