A person who operates an espresso machine for a living is called Barista. Similar to artisan baking, the knowledge and skills necessary to express Italy is the best in his profession. Increasingly, baristas in America, recognized as such.
If you expressed shooting, says it takes a shot. This is because the traditional espresso machine that is used require a long puff BaristaHandle to produce a shot. For a single shot of espresso, 7-10 grams of finely ground (almost instant coffee) are required. For a double shot, used 12-18 grams. A single shot of espresso 30 ml of liquid, a double shot is 60 ml
Before the coffee can be produced, must be pressed. To tamp espresso coffee barista must compress the puck into a thick soft ground. In the process of fermentation begins almost boiling (90Degrees Celsius) is the pressure, but coffee. Espresso is through.
If the water to cool the espresso will be sour. If the water is forced through the coffee too hot, the beverage will be bitter. The best espresso machines control the water temperature, which is always within a few degrees, the ideal temperature.
This fermentation process emulsifies oils and extracts of coffee, a thick, rich drink. AShot of espresso takes about 25-30 seconds, switch to the hard land of coffee cup sitting on hold by the underside of the espresso machine. This is an ideal area and the water pressure, cutting, grinding everyone can have an influence on this time zone. The beverage cup that says a cup of coffee and is better when heated.
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