how to make good coffee
The transformation thanks to the espresso machine, an essential element, is another of the great secrets and formula Illy recommends seven grams of coffee powder (equivalent to 50 grains), a water temperature of 90 degrees and a pressure of extraction of nine atmospheres.
Brew time, ie extraction should be 30 seconds in total, of which the first five are used to wet the coffee and the remaining 25 so that the coffee will fall into the cup.
This process is often one of the least cared for in institutions and therefore are two very common defects, a coffee subestracto (subextraído), for small amounts of coffee, water temperature and low pressure, less extraction time, or superestracto coffee (sobreextraído) with excess in all variables.
Differentiating between types requires several senses and thus the former has a light cream color, poor texture and taste more acidic, while the next is characterized by a dark color, a thicker texture and a bitter taste.
So what we look for in a good espresso? Experts explain that tasters Illy coffee in good hope to find scents of caramel, chocolate, flowers, like jasmine or honeysuckle-, fruit, almond, walnut, toast, spice, cloves and cinnamon, cereal or snuff, among others.
Another key to appreciating good coffee is to look at the foam, a trick that can distinguish with the naked eye, the foam must be aimed hazel to dark brown with red streaks, compact and with a thickness of two to five millimeters with apersistence in the liquid surface during two minutes.
A final point is the shape of the cup, much more important than it might appear, since the material should have a shape and thickness determined to ensure that heat is maintained and that the cream remains on the surface.
In short and as the founder of Illycaffé said Ernesto Illy, 'there is no drink that comes to give sensations of taste and smell in the time of consumption and after 30 minutes, so intense, so pleasant and unforgettable as an espresso Quality '.
The transformation thanks to the espresso machine, an essential element, is another of the great secrets and formula Illy recommends seven grams of coffee powder (equivalent to 50 grains), a water temperature of 90 degrees and a pressure of extraction of nine atmospheres.
Brew time, ie extraction should be 30 seconds in total, of which the first five are used to wet the coffee and the remaining 25 so that the coffee will fall into the cup.
This process is often one of the least cared for in institutions and therefore are two very common defects, a coffee subestracto (subextraído), for small amounts of coffee, water temperature and low pressure, less extraction time, or superestracto coffee (sobreextraído) with excess in all variables.
Differentiating between types requires several senses and thus the former has a light cream color, poor texture and taste more acidic, while the next is characterized by a dark color, a thicker texture and a bitter taste.
So what we look for in a good espresso? Experts explain that tasters Illy coffee in good hope to find scents of caramel, chocolate, flowers, like jasmine or honeysuckle-, fruit, almond, walnut, toast, spice, cloves and cinnamon, cereal or snuff, among others.
Another key to appreciating good coffee is to look at the foam, a trick that can distinguish with the naked eye, the foam must be aimed hazel to dark brown with red streaks, compact and with a thickness of two to five millimeters with apersistence in the liquid surface during two minutes.
A final point is the shape of the cup, much more important than it might appear, since the material should have a shape and thickness determined to ensure that heat is maintained and that the cream remains on the surface.
In short and as the founder of Illycaffé said Ernesto Illy, 'there is no drink that comes to give sensations of taste and smell in the time of consumption and after 30 minutes, so intense, so pleasant and unforgettable as an espresso Quality '.
Home benefits of coffee
