วันจันทร์ที่ 4 กรกฎาคม พ.ศ. 2554

The art of the perfect espresso cream

The art of the perfect espresso cream

The art of the perfect espresso cream

Posted: 04 Jul 2011 04:40 PM PDT

Espresso drinks are enjoyed around the world and there are a huge number of different types and brands of espresso machines. But they all use a similar method to extract the oils delicious coffee in the finished drink.

And 'the quality and the formation of "crema" that reflects the quality of the drink espresso. A good cream is undoubtedly a good espresso.

The "cream" traps and holds the best coffee oils and aromas, which in otherFermentation process is lost to the atmosphere. The cream should be seen as a thick, golden-brown, marble foam on the entire surface of the cup shape and cling to the sides.

Pour the cream in addition to the quality, the appearance of the stream or the outlet of the espresso coffee espresso machine also signals quality. First, you should have a stream of thick, almost syrupy, dark-colored honey, which gently illuminates how the extraction. The flow must be continuous,Fibrillation power, just like the tail of a mouse, until it closed about 20 seconds later.

It 'important to pay attention to the signs of the corresponding lower or higher than the process of extracting the espresso and corrective measures.

Over-extraction (burned) by a slow trickle with a broken cream dark brown say. This means that water and coffee have been touched too long. This happens when the coffee ground too fine, in fact blocking the filter,or subjected to too much coffee in the filter. The flavors of beverages such as coffee in the basket delivered the final burned burned.

Be taken when the fermentation process for too long, the taste will be affected as hard as these compounds from the extraction of coffee. The appearance of white spots or streaks appear at the end of the pay is an indication of the fermentation process is too long.

Under-extraction is indicated by a rapid stream of bubblesOutlets and a subtle cream broken. This can grind through the use of a coffee that is too large to be not too easy with enough coffee or molding. All results in hot water through the coffee too quickly so as not to extract the oils and soluble coffee desired. The result is a thin, sour beer bland espresso.

You will also find that brings the water extraction at low temperature.

CarefullyTake, for these symptoms to watch the barista espresso machine operator or corrective actions to ensure delicious espresso drinks are always available.

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