Italian-espresso(我翻译).pdfVIP

Espresso Culture 浓缩咖啡文化 Italian Espresso意大利浓缩咖啡 The espresso numbers:7 grams, 9 bar, 90 degrees, 30 milliliters, 30 seconds 浓缩咖啡的几个数据：7克，90度，30毫升，30秒 It is called espresso, meaning it is prepared instantly, the very moment it is ordered. Using about fifty coffee beans (medium/medium-dark roast),finely ground, and forcing hot waterthroughthemat high pressure, not only do we obtain the black beverage so well-loved over the years; we also get a concentrate with great body and intense aroma.Andthe sensations yielded by anespresso do not wane instantly,they lingerforsometime. Italianespresso coffee is prepared according to some set parameters: 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 2011 Espresso Culture 浓缩咖啡文化 Italianespresso coffee is prepared according to some set parameters: 意大利浓缩咖啡的制作必须设定一些参数： 6,5–7 grams of coffee at the most,skillfully roasted and properly ground. 最多6.5—7克经过精湛烘焙和恰当研磨的咖啡 Coffee must be ground onthe spot and pressed inthe filter (with a suitable tamper) with a force of 15-23 kg 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） Water must be at a pressure of about 9 bar and a temperature of88° to 92°C 水压必须是9 巴左右，水温必须是88—92度 The ideal amount of time the hot water remains in contact with the ground coffee inside the coffee machine runsfrom20 to 30seconds;thevolume of the resulting drink is 25-35 ml 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,a white porcelainespresso cupshould be used, always warm (40°C)and dry. 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 2011 Espresso Culture 浓缩咖啡文化 Crema,aroma,flavor克丽玛，香气，风味