Do you know what a professional barista must do before opening the cafe at every day? Let one way valve tells you that the debugging of espresso is an important compulsory course for a barista to do at every day. It seems that the process of a cup of perfect Italian espresso is simple, but after every value debugging to the most accurate state to present, and this is the basis for all milk-coffee.
Firstly step: choose coffee beans
To make an espresso must choose the seasonal new beans, fresh roast. We choose the coffee beans of different regions to blending, and achieve a balanced taste and full sweet taste; medium-depth roasting, two-week cultivate beans period, let the coffee bean extracted at a best state. A cup of good Italian espresso is not only has a strong taste, but also have a balanced taste between bitter and sweet, and also has a rich fatty.
Second step: grinding and coffee powder weight
Grinding and coffee powder weight are the beginning of a cup of good espresso, grinding too coarse or uneven coffee powder can lead to the extraction of espresso is not enough or excessive. We choose the Black Hawk grinder which use for competition to ensure the uniformity of coffee powder. At the same time, the accuracy of coffee powder weight is also crucial. One espresso needs 7g-9g of coffee powder while double need 15g-20g.
Third step: extract a cup of good coffee
The ratio of water and coffee powder is the key to determine espresso? Cloth powder, water temperature, pre-soaking, extraction time, coffee bean status these are our daily considerations and adjustments parameters.
One way valve believes that drinking coffee should be like tasting wine, first smell the aroma, and then try a small bite, that you can taste the essence of it.