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1、EspressoCulture浓缩咖啡文化ItalianEspresso意大利浓缩咖啡Theespressonumbers:7grams,9bar,90degrees,30milliliters,30seconds浓缩咖啡的几个数据：7克，90度，30毫升，30秒Itiscalledespresso,meaningitispreparedinstantly,theverymomentitisordered.Usingaboutfiftycoffeebeans(medium/medium-darkroast),finelyground,andf
2、orcinghotwaterthroughthemathighpressure,notonlydoweobtaintheblackbeveragesowell-lovedovertheyears;wealsogetaconcentratewithgreatbodyandintensearoma.Andthesensationsyieldedbyanespressodonotwaneinstantly,theylingerforsometime.Italianespressocoffeeispreparedaccordingtosomesetp
3、arameters:所谓espresso，它的字面含义是指立刻准备好。用高压的热水强行穿过大约50颗咖啡豆（中度或者中深烘焙）经过精细研磨后的咖啡粉，我们得到的不只是一杯黑色的饮料而是我们多年来的最爱；我们还得到一杯浓缩的充满浓郁口感和强烈香气的咖啡。并且这种味道并不会立刻消失，而是会持续一段时间。原文来自www.planetcoffee.it。本内容仅限内部交流学习老陈2011EspressoCulture浓缩咖啡文化Italianespressocoffeeispreparedaccordingtosomesetparameters:意大
4、利浓缩咖啡的制作必须设定一些参数：6,5–7gramsofcoffeeatthemost,skillfullyroastedandproperlyground.最多6.5—7克经过精湛烘焙和恰当研磨的咖啡Coffeemustbegroundonthespotandpressedinthefilter(withasuitabletamper)withaforceof15-23kg过滤器中的咖啡粉必须用15—23公斤的力量填压平整（使用合适的压粉器）Watermustbeatapressureofabout9barandatemperatureo
5、f88°to92°C水压必须是9巴左右，水温必须是88—92度Theidealamountoftimethehotwaterremainsincontactwiththegroundcoffeeinsidethecoffeemachinerunsfrom20to30seconds;thevolumeoftheresultingdrinkis25-35ml萃取咖啡的时间（热水与咖啡粉的接触时间）最好是20—30秒，在萃取时间内的萃取量最好是25—35毫升。Finally,awhiteporcelainespressocupshouldbeuse
6、d,alwayswarm(40°C)anddry.最后，咖啡杯应选用白瓷杯，并保持干燥，咖啡杯温度应保持在40度原文来自www.planetcoffee.it。本内容仅限内部交流学习老陈2011EspressoCulture浓缩咖啡文化Crema,aroma,flavor克丽玛，香气，风味Theunmistakablefeaturesofespresso正确的浓缩咖啡特征Thesearetheunmistakablefeaturesthatdistinguishespressofromothermethodsofmakingcoffee:an
7、artthatistruly“MadeinItaly”.通过这些特征可以正确地区分浓缩咖啡和其他制作方式的不同：一种正宗的“意大利制造”的艺术Crema克丽玛Thefirstuniquefeatureisthefoamlayerthatsitsatopeverygoodespresso.Thiscremashouldbe3-4mmthickandhaveauniformcolorwroughtwithstreaks.Thiscremalocksinthevolatilesubstances.Aninitial,visualanalysisof
8、thetextureandcolorofthecremagivesusaclueastothedominantcoffeevarietiesintheespress
