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A person who operates an espresso machine for a life as a bartender. Similar to artisan baking, the knowledge and skills necessary for the best espresso drinks will do a job in Italy. Increasingly, baristas in the United States identify themselves as such.
When you make a shot of espresso is called, takes a shot. This is because the traditional espresso machine that is used to draw the bartender takes a longcan create a shot. For a single shot of espresso, from 7 to 10 grams of finely ground (almost a powder), coffee is required. For a double shot, are used by 12-18 grams. A single shot of espresso and 30 ml of liquid, a double shot is 60 ML.
Can be produced in front of the house must be stuffed. To block the Espresso, the bartender needs to compress the gound coffee in a thick disk. In the process of brewing begins, almost boiling (90Degrees Celsius), but the coffee. Espresso is the result under pressure.
If the water is too cold, the coffee will be bitter. If the water is forced through the coffee too hot, the beverage will be bitter. The best espresso machines control the temperature of the water that is always within a few degrees, the ideal temperature.
This process of fermentation extracts and emulsified oils in ground coffee, producing a thick, rich drink. AShot of espresso is about 25 to 30 seconds to pass through the ground coffee puck into a waiting cup sits below the espresso machine. This is an ideal, and the water, stopper and fineness of grinding may have an influence on this time zone. The cup that you drink the coffee is called by a demitasse, and where better to be preheated.
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