Home and the History of the specific Characteristics and the unique Preparation of the Technical Terms relating to Espresso Coffee

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Characteristics of Espresso Coffee

It dispensed by machine at 1 ml/sec., then for doing a cup of coffee, needs about 25 seconds. If it dispensed at 15 seconds, mean that a part of precious materials remained in minced coffee.

It means that the drink will be unbalanced under the sensory profile. In this case, the espresso coffee will be shown more poor and more bitter. Instead, if it has a 35 seconds of dispensed time, from the minced coffee will be taken the bad materials.The Italian coffee is presented at view with a hazelnut cream-colored head. At the smell has an intense aroma that shows hints of flowers, fruits, toasted bread and chocolate. The taste is round, consistent and smooth. The sour and bitter are balanced and astringent is absent or reduced perception.

The sensory characteristics resulting from the total generated by the coffee drinks are divided into visual, smell, taste and touch.

THE VISUAL FEATURES ARE BASED ON:
•Color
•Consistency
•Persistence

THE SMELL FEATURES ARE GENERATED BY COFFEE:
•Toasted
•Chocolate
•Fruity
•Peanuts
•Wet gunny
•Herbaceous
•Smoke
•Stagnant water
•Rancid

THE TASTE FEATURES ARE BASED ON:
• Retro-Taste
• Aroma
• Persistence
•Taste
• Sweet
• Acid
• Bitter

THE TOUCH FEATURES ARE BASED ON:
•morbidity
•astringency
•Temperature 70/76 ° C
•Body - density / viscosity

An espresso coffee must include a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume. Espresso has about three times of the caffeine content of regular brewed coffee of espresso versus 0.50–0.75 g/l. A 30 ml shot of espresso has about half the caffeine of a standard 180 ml cup of American-style coffee, which varies from 80 to 130 mg.

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