Crema on the Espresso, As a result, the actually?

every bean wants to be Espresso! A syrupy, dark drink originating in Italy. It was in 1900 in Milan, popular, and then spread to other countries. T

every bean wants to be Espresso! A syrupy, dark drink originating in Italy. It was in 1900 in Milan, popular, and then spread to other countries. The term Espresso can be translated as: “pressure cooking”. This hot water is beans pressed under high pressure through very finely ground coffee made from dark roasted coffee. The result is highly concentrated coffee with hazelnut-colored foam, with crema.

Espresso impresses with strong aromas and a small amount of less caffeine than filter coffee. “But such pleasure depends on various factors in preparation: water hardness and temperature, quantity, freshness and blend of coffee, grinding, water pressure and proper pressing of the coffee,” explains Tobias Eberhard. “The espresso machine in our cafe has four circuits: Boiler Neyine that heats the water to 120 degrees and three more for the groups, where the portafilter is inserted. Here we can set each brewing group at 92 to 94 degrees to get the best extraction. ”

the mystery of Creme

Crema is a decisive characteristic for the quality of Espresso. Depending on the mixture, it has a nice, medium brown color, and closes after mixing again. You should continue for 2 to 4 minutes and between 2 and 4 mm thick. Crema prevents flavors for a while during evaporation. Protects finely dispersed essential oils, which can make the Espresso taste fuller and velvety. The effort will be rewarded with a lingering taste that will linger on the tongue.

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But how is such Crema even produced? Prof. Dr. Jürgen Vollmer is a physicist at the Max-Planck-Institute for Dynamics and Self-Organization in Göttingen explains, it is produced in individual steps like Crema from a physical point of view.

Date of update: November 3, 2018, 07:00

Categories: Optical Illusion
Source: newstars.edu.vn

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