Espresso

Vietnamese Coffee Exporter
Dirty Coffee – “Dirty” Coffee Captivates Many Coffee Lovers Around The WorldCoffee Cupping Guide

Dirty Coffee – “Dirty” Coffee Captivates Many Coffee Lovers Around The World
Dirty Coffee – “Dirty” Coffee Captivates Many Coffee Lovers Around The World: You know, in the coffee world, there is a dish called “Dirty Coffee” – “Dirty” Coffee if translated into Vietnamese. It sounds a bit strange, doesn’t it! Although called Dirty Coffee – “Dirty” coffee, it captivates many diners’ worlds. Let’s find out what it is! Dirty Coffee – What is “Dirty” Coffee? If you read the name of this coffee, you might think it is a broken, dirty, dirty coffee …
Latte – Coffee Friendly For All AgesCoffee Processing

Latte – Coffee Friendly For All Ages
Latte – Coffee Friendly For All Ages: Coffee has wide varieties, from traditional to signature. But coffee latte is still a favorite drink that has stood the test of time. Latte has become one of the coffee shop’s quintessential drinks. It is also a drink that is considered a “friend” of all ages. But how did it achieve that “title”? The history of coffee latte is a long and exciting story. What is Latte coffee that pleases all ages? We must know …
Macchiato – Concoction From EspressoEspresso

Macchiato – Concoction From Espresso
Macchiato – Concoction From Espresso: Caffe Macchiato or Espresso Macchiato is an Espresso coffee with a layer of milk foam on top with a more robust flavor (coffee flavor) than many other coffee drinks. Macchiato in Italian means "dyed" or "speckled" - a trendy drink next to Cappuccino or Latte. The name "Macchiato" originates from the bartenders used to distinguish it from Cappuccino or Latte. This drink is called "café pintado," which means coffee with a drop in Portugal. In some …
Flow RateEspresso

Flow Rate
Flow rate – usually refers to the time it takes for water to pass through the coffee to form the extract in the cup. Flow rate has the most impact with  Espresso or  Pour-over  (Drip) techniques. While the only brewing method that doesn't use the term Flow rate is total water immersion (mixed with a French press ). And in most techniques, the flow rate depends on the size of the ground coffee, followed by the pressure. If the coffee is more acceptable, the …
Light, Cinnamon, City: Coffee Roast Level TermsEspresso

Light, Cinnamon, City: Coffee Roast Level Terms
Coffee roasting will affect its taste and smell. However, there are dozens of names used to describe different types of coffee. It is easy to confuse the meaning of each. Understanding these names you will know the points about that type of coffee. It will also help you better understand the type of coffee you are drinking and learn new types of coffee. Join Helena to learn the roasting terms in the specialty coffee industry. Standardization of calling name If you are a …
Double Shot EspressoEspresso

Double Shot Espresso
Double Shot Espresso: Double shot using 14g coffee in Coffee Espresso and generated about 60ml Espresso. Traditionally, a single shot of Espresso uses 7g of ground coffee to extract about 25-35ml of Espresso. And so, Double-shot will be double (Single shot). The Baskets used to remove the Double image are also supposed to be twice as large, and they can hold 14 grams of coffee grounds. A double shot is also known as doppio, the Italian word for double. An espresso doppio has become the standard …
ChannelingEspresso

Channeling
Channeling – i.e., "saving channels" or "separating channels" is something that many people in the coffee industry often refer to when talking about Espresso coffee. We try to avoid it, but it can be challenging unless you know where the culprit comes from. So, let's look at what it is, why it's so bad, how to spot it, and most importantly, how to avoid it. What is channeling? In a nutshell – That's when, under the pressure of the espresso machine, the …
CappuccinoEspresso

Cappuccino
Cappuccino is a traditional Italian coffee made from espresso, hot milk, and steamed milk foam. The Italian National Institute of Espresso Coffee (Istituto Nazionale Espresso Italiano) defines Cappuccino as a beverage prepared with 25 ml of espresso and 100 ml of whipped milk. Traditionally, Cappuccinos are not shaped (drawn) and have thick, domed foam on top of the cup.Cappuccinos are made from espresso doppio (double) and whipped milk up to 6 fl oz (approximately 177ml) in North American coffee shops. Milk content accounts for about …
BoilerEspresso

Boiler
Boiler: A boiler is a closed vessel where water or other liquid is heated. The heated fluid will vaporize and exit the boiler for various application processes, including power generation, heating, cooking, cleaning, etc. About coffee, a Boiler is often related to an Espresso machine. All espresso machines have a boiler to heat the water. Most commercial espresso machines will have a double boiler system; one boiler to heat the coffee and one to heat the steam. Espresso machine produced by steam. Therefore, a …
Tamping – Manipulating coffee when making EspressoEspresso

Tamping – Manipulating coffee when making Espresso
Tamping – Manipulating coffee when making Espresso: Tamping is compressing ground coffee in an espresso filter with a compressor before brewing to ensure a uniform espresso extraction because the water from the Espresso machine has tremendous pressure. Suppose the coffee layer inside the filter funnel is unevenly distributed and tight. In that case, the water will only go through the core between the delicate coffee areas – low pressure, leaving behind "dry" areas and creating an uneven extraction. Therefore, the purpose of Tamping …
Single Shot EspressoEspresso

Single Shot Espresso
Single Shot Espresso: Single Shot in espresso brewing refers to a single cup of Espresso extracted from approximately 7-8 grams of coffee powder. A typical espresso Single-shot can hold about 25 -35ml of coffee and is brewed using a single basket. These days Single Shot is scarce. Usually, those espressos in a coffee shop you call a double shot. This is especially true in regions like the United States and the United Kingdom, where a double shot of Espresso has become the norm. In older coffee cultures, such as in continental Europe, Single-shot …
Pressure – The Key To EspressoEspresso

Pressure – The Key To Espresso
Pressure – The Key To Espresso: Centuries of continuous improvement in espresso machines have been focused on two factors: increased pressure and equalization of dispensing temperature. This core factor distinguishes Espresso from other dispensing techniques, particularly stress.Although it seems complicated, with technological advances, mastering pressure is becoming easier and more accessible for a barista, even an amateur coffee lover. Espresso machine dispensing pressure For the most part, baristas starting with essential Espresso, know the extraction pressure is 9 bar. And to achieve these …