Kwabaninzi abathanda ikofu, akukho nto ifana nencasa etyebileyo, entsonkothileyo ye-espresso eyenziwe ngokugqibeleleyo.Nokuba yonwatyiswa njengesidlo sakusasa okanye isidlo sasemva kwesidlo sangokuhlwa, i-espresso eyenziwe kakuhle inokuba yeyona nto ibalaseleyo kulo naluphi na usuku lomthandi wekofu.
Kodwa yintoni eyenza i-espresso egqibeleleyo, kwaye umatshini we-espresso usebenza njani ukwenza enye?
Kwinqanaba layo elisisiseko, i-espresso yenziwa ngokunyanzeliswa kwamanzi ashushu acinezelekileyo ngeembotyi zekofu ezicoliweyo.Utywala obuvelayo bungqindilili, bukhrim, kwaye bugcwele incasa.
Ukuze ufumane i-espresso egqibeleleyo, kufuneka kuqwalaselwe iinkalo eziliqela ezibalulekileyo, kuquka umgangatho weembotyi zekofu, ubungakanani bokusila, ubungakanani bekofu esetyenziswayo, nobushushu noxinzelelo lwamanzi.
Inyathelo lokuqala ekwenzeni i-espresso enkulu kukuqala ngeembotyi zekofu ezikumgangatho ophezulu.Jonga iimbotyi ezintsha, ezinevumba elimnandi, nezigcadwe kakuhle.Khetha irosti ephakathi ukuya kumnyama ukuze ufumane incasa etyebileyo, egcwele umzimba.
Emva koko, iimbotyi mazicolwe zilingane.Kwi-espresso, ukugaya kakuhle kakhulu kuyadingeka, kufana nokuthungwa kwetyuwa yetafile.Oku kuvumela ukutsalwa okuphezulu kwencasa kunye neoyile kwiimbotyi.
Emva kokuba ikofu icoliwe, ipakishwa kwibhaskithi encinci, engqukuva yokucoca ebizwa ngokuba yi-portafilter.Isixa sekofu esisetyenzisiweyo siya kuxhomekeka kubukhulu bebhaskithi kunye namandla afunwayo e-espresso.Ngokuqhelekileyo, ukudubula okukodwa kwe-espresso kufuna malunga ne-7 grams yekofu, ngelixa ukudubula kabini kuya kufuna malunga ne-14 grams.
I-portafilter iye itshixiwe kumatshini we-espresso, ofudumeza amanzi kwiqondo eliphezulu kwaye ifake uxinzelelo lokunyanzelisa amanzi ashushu kwiindawo zekofu.Amanzi kufuneka afudunyezwe phakathi kwe-195-205 degrees Fahrenheit, kwaye uxinzelelo kufuneka lube malunga ne-9 imivalo, okanye i-130 pounds nge-intshi nganye yesikwere.
Njengoko amanzi edlula kwibala lekofu, akhupha iincasa ezityebileyo kunye neoyile, edala isitofu esityebileyo, esinekhrimu ye-espresso.I-brew ephumayo kufuneka ihanjiswe ngokukhawuleza, kunye noluhlu lwe-creamy creamy phezulu.
Ngokuqinisekileyo, kukho izinto ezininzi eziguquguqukayo ezinokuchaphazela umgangatho wokudubula kwe-espresso, kuquka uhlobo lomatshini we-espresso osetyenzisiweyo, ubudala kunye nomgangatho weembotyi, kunye nobuchule be-barista.Kodwa ngokuqala ngeembotyi zodidi oluphezulu, ukusebenzisa umlinganiselo ofanelekileyo wokusila nomlinganiselo wekofu, nokulawula ubushushu noxinzelelo lwamanzi, nabani na unokufunda ukwenza i-espresso emnandi nevuthwe ngokugqibeleleyo ekhaya.
Ukuqukumbela, umatshini we-espresso udlala indima ebalulekileyo ekwenzeni ikofu egqibeleleyo ngokuqinisekisa ukuba amanzi afudunyezwa kwiqondo lokushisa elifanelekileyo kwaye afake uxinzelelo oluchanekileyo kwiindawo zekhofi.Ngokulandela amanyathelo afanelekileyo kunye nokusebenzisa iimbotyi eziphezulu, nabani na unokuyonwabela i-flavour ecebileyo, eyinkimbinkimbi ye-espresso shot eyenziwe kakuhle.
Ixesha lokuposa: Mar-29-2023