The 15 key elements to produce the perfect espresso

The 15 key elements to produce the perfect espresso

There are so many different varieties of coffee, so below is a guide to the 15 key elements you will need to produce the perfect espresso. We will introduce 8 of them today.、 1. Freshness Always start with freshly roasted coffee, 5-14days is best. Freshly ground and dosed within 1 minute of grinding. 2. Grind size A fine grind size makes the best espresso. Just coarser than flour is ideal. 3. Dosing You need to use the correct amount of coffee in the basket. Normally 2-4g. more than the basket size, so if you use an 18 gram basket try 20-22g. 4. Tamping Your tamping needs to be flat with even pressure using a small amount of body weight, then polish lightly. Make sure you use a tamp that fits the filter basket tightly. 5. Volume of coffee We used to say 25-35ml now we talk in grams due to fresh coffee producing more crema and less liquid. The best espresso is in between 18-35g. 6. Extraction time 24-35 seconds. 7. Amount of ground coffee The best espresso is made using a double shot. That’s 2 espresso made from the same basket pouring at the same time and using between 18-28g of ground coffee in the basket. 8. Filter baskets Filter baskets that are laser cut, like VST, have close to no variations and will produce a consistency. You will not get using standard baskets. 9. TDS(Total Dissolved Solids)and Extraction Yield % We now look at espresso as a science not just an art from …TDS will vary but the extraction yield needs to be between 18-22%. 10. Puck Your puck, the wet ground coffee in the filter basket after the coffee has been made, should be firm and consistent in colour. Although there is not as much emphasis put on how firm it is anymore, it does need to be one colour and one texture. 11. Look The pour should start as a dark almond, brown colour and gradually change to a lighter caramel colour. You shouldn’t see black or yellow. 12. Oils Your espresso will start pouring with lots of oil and will become more watery throughout the extraction. 13. Crema The crema which is the oils on top of the espresso sho

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目标是为您提供高品质和可靠的咖啡机,并以此带来最好的咖啡体验和附加值

目标是为您提供高品质和可靠的咖啡机,并以此带来最好的咖啡体验和附加值

 

雄厚的技术力量长期致力于咖啡机的研发 作为我们的客户,最适合您的就是我们所追求的,这也是为什么我们的目标是为您提供高品质和可靠的咖啡机,并以此带来最好的咖啡体验和附加值。 为此,咖博士一直积极研究和开发并引进尖端技术和海外顾问团队,以提高产品开发能力和合理的机制从而建立先进的以客户为导向的产品开发流程。 产品的质量是没有谈判一说的,咖博士一直严格执行中国CCC认证要求,ISO9001质量标准以及FDA、NSF 、 GS 、ETL等等标准要求. 为此,咖博士建立了严格的供应商筛选的机制及评估准则,无论国内还是海外的供应商,所有的零部件都必须来自值得信赖的可靠先进企业。

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咖博士的除垢清洁系统可以很轻松的帮助您做到这一点

咖博士的除垢清洁系统可以很轻松的帮助您做到这一点

咖博士奶泡技术让您享受卓越的品质的拿铁咖啡,为了一直保持这样的品质,我们开发了牛奶的清洁系统。结合自动清洗程序,咖博士牛奶系统清洁剂能有效去除牛奶脂肪和蛋白质,这使得牛奶管道的清洁卫生一如既往的好以确保像云彩一样轻柔的牛奶泡沫。

根据各地区的不同,水中所富含的矿物质及盐分也各不相同。随着时间的推移,达到一定量的沉淀规模后就只能通过维修服务来去除。有些矿物质是有利于一杯好风味咖啡的必要因素,因此我们最好是制作完咖啡后在必要的时候进行清除。我们咖博士的除垢清洁系统可以很轻松的帮助您做到这一点。

除此以外,咖啡机里也有电磁阀贯穿于咖啡与水路之间。特别是上面所提及的来自于水和咖啡的元素,也包含了成千上万的操作,导致这些部件的“自然”磨损,经过正确的评估,这都需要由合格的技术人员进行修理。

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