The roasted coffee beans until they are dark-colored are becoming more obsolete. Today's coffee shops are oriented to a medium roast or even a light roast for its espresso beans. As a result, the bitter taste is more muted, and what is raised is the sweet, sour-fresh (not wry) taste.
In world championship barista championship event high value is only given to espresso whose bitter taste is successfully muffled as low as possible. So, if to the coffee shop today, please check the color of coffee beans for an espresso that is clearly visible inside the transparent container of a coffee grinder machine (grinder). The younger the brown color, the more you avoid the bitterness.
Is not time is money? Well, espresso is the right choice for you who are being chased deadlines - or debt - and need a sufficient caffeine intake. Just come to the cafe, order espresso, wait 1-2 minutes, gulp, kelar, back to work.
So, drinking espresso gives you the advantage of unattended work time by gossiping in coffee shops.
The elevated levels of caffeine from the coffee powder to your coffee drink depends on several factors. Among other things, water temperature, pressure during brewing, and how long the coffee powder is in contact with water (or brewed).
In the manufacture of espresso, there is a pressure of about nine bars so the level of extraction of caffeine so high. However, the period of seduhan only 20-30 seconds. The result is a drink that has a very intense caffeine taste. However, the actual content of caffeine is not as high as coffee worst.
Mill. Before processing, coffee beans need to be ground first. To make espresso, a finer level of grinding is required than most brewing methods, such as filtered coffee grinders. As a simple example, the refined level for the espresso powder can be compared to the salt of the kitchen and can be recognized if the powder is slightly clumped-indicating that the level of refinement is sufficient.
· Measure. For double shot espresso, usually the standard used is 18-21 grams of coffee powder. The more coffee powder is added, the espresso produced is stronger both body and intensity.
· Tamping. Compressing the coffee powder with tamper will limit the flow of water that travels into the coffee powder. And in the end it will "force" coffee powder and extracted water more densely. This is where the tamping function holds its role. A fairly strong and evenly tamping process will be very important in generating even extraction.
· Temperature. Water 90 ° -96 ° C is generally considered ideal for preparing coffee. In some coffee machines, we can determine and control this temperature setting ourselves. Well this system is often called the PID controller. If the espresso machine you have has this feature, then you can experiment as freely as possible with a variety of preferred temperature ranges. Lower temperatures will generally result in more lighter brightness and taste, while higher temperatures will make the character more roasty and intense.
· The final result. In the coffee brewing process, there are two essential factors, namely coffee input and water input. But for the business of making espresso, then two elements that are essential is coffee input and input beverage. To measure it, try to make 2 oz espresso-roughly enough for 1 large glass shot size. Then weigh the espresso, if it weighs about 30 grams then it could be considered the ideal end result.
@berdian