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Manual brewing or instruction for mixing a Espresso at home

It is not difficult to describe the influence of espresso in today’s coffee world, especially with Italian-style cafes with espresso-based drinks like latte, americano, cappuccino, etc. Such the coffee pubs like that, nothing more especially by starting with a cup espresso than any drinks.

Today, although few enter the espresso café because partly because it is too sour, or too bitter, too harsh, but after all, I sometimes order a dopio espresso to taste the coffee and barista to see how technique of the restaurant. A cup of espresso is said to be “delicious” when it is balanced and “smooth”. But what if a morning wakes up, you want a fresh and hot espresso at home? Maybe you have to buy a big espresso maker in the kitchen? Of course not, you can make your own with moka pot or more, bialetti brikka, which can give you creama on top of the espresso cup.

Instructions for mixing

To start, you need to get used to home-based espresso drinks that will always have a different flavor than the shop, why? There are many reasons, but the following are some of the main reasons you should know so that you can adjust your “expectations”.

  • In cafes (such as Starbucks), they often have a water filtration system specifically designed to eliminate the “hardness” of water, so espresso cups will feel smoother.
  • Coffee in the pub is usually fresher than home coffee, because most of us buy it for a few weeks to finish drinking.
  • Coffee in the pub is grinded and pressed more evenly (if anyone learns barista skill, they will understand this stage), and when the extract is more standard due to the appropriate adjustment of the machine (genuine machine will naturally make better cheap machines, mostly).

Therefore, the steps below will help you somewhat have a nice glass of espresso at home, but it is still in the manual brewing category.

It is not difficult to describe the influence of espresso in today’s coffee world, especially with Italian-style cafes with espresso-based drinks like latte, americano, cappuccino, etc. Such coffee shops, starting with every drink, are always espresso.

Today, although few enter the espresso café because partly because it is too sour, or too bitter, too harsh, I sometimes call dopio espresso to taste the coffee and barista technique of the restaurant. A glass of espresso is said to be “delicious” when it is balanced and “smooth”. But what if a morning wakes up, you want a fresh and hot espresso at home? Maybe you have to buy a big espresso maker in the kitchen? Of course not, you can make your own with moka pot or more, bialetti brikka, which can give you creama on top of the espresso cup.

Instructions for mixing

To start, you need to get used to home-based espresso drinks that will always have a different flavor than the shop, why? There are many reasons, but the following are some of the main reasons you should know so that you can adjust your “expectations”.

In cafes (such as Starbucks), they often have a water filtration system specifically designed to eliminate the “hardness” of water, so espresso cups will feel smoother.
Coffee in the cafe is usually fresher than home coffee, because most of us buy it for a few weeks to finish drinking.
Coffee in the shop is grinded and pressed more evenly (if anyone learns barista skill, they will understand this stage), and when the extract is more standard due to the appropriate adjustment of the machine (genuine machine will naturally make better cheap machines, mostly).
Therefore, the steps below will help you somewhat have a nice glass of espresso at home, but it is still in the manual brewing category.

  • Using a moderate amount of coffee, I often choose the level of 20gr of coffee and choose the full city until dark roast to have the coffee taste according to my taste.Adjust the grind level, need to achieve smoothness to perfect espresso cups.
  • Put coffee in the blender. If you are medium roast, you will grind your hands a bit because you have chosen a fine grinding level.
  • Grind your hands to make the coffee as smooth as you want.
  • Check pressure valve of Bialetti Brikka.
  • Insert pressure valve into brikka bottle but don’t tighten it.
  • Put coffee in the funnel
  • With bialetti brikka 2-3 cups, 20gr of coffee will fit into the hopper.
  • Use a wooden stick (specialized to stir coffee) to spread the amount of coffee in the funnel.
  • The amount of coffee needs to be evenly and evenly spread in the funnel, noting that with the bialetti brikka you should not “compress” the coffee as with the process of making espresso with the machine, because if it is too tight, the steam pressure is heated. strong enough to pass compressed coffee.
  • Check the pressure valve in the water section, tighten the bottom of the body and the lower water + coffee, make sure the rubber pad is neat and the water does not leak out when heated.
  • For infrared cookers or gas stoves to cook, until the coffee is pushed through the upper pressure valve and flows out of the container body, you can lift it out of the kitchen and pour it into the cup.

Take it easy and enjoy your espresso

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