Without this high pressure, we would not have the wonderfully frothy crema on top, nor would the brew be anywhere near as strong. It’s this delicate combination of hot, pressurized, water forcing its way through a compacted puck of ground coffee that we get the golden, syrupy, espresso goodness flow into our coffee-chalices in 20 to 25 seconds. More often than not though, you’ll be served a double Espresso 2 ounces. On top of the 9 Bars, the perfect brewing temperature is between 195℉ and 205℉.Ī single shot of Espresso is 1 ounce. To give you an idea of just how much pressure 9 Bars is atmospheric pressure, the air you’re breating right now, is about 1 Bar. Not a patch on a big, mighty, espresso machine. While other coffee gadgets, such as a Moka Pot or AeroPress, might claim to be able to make espresso, they only generate somewhere in the region of 1.5 Bars. The key difference that sets Espresso apart from all other brewing methods is pressure. The Espresso is the original, and classic, that we all know and love.
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