Kwabaninzi abathanda ikofu, akukho nto ifana nencasa etyebileyo, entsonkothileyo ye-espresso eyenziwe ngokugqibeleleyo. Nokuba yonwatyiswa njengesidlo sakusasa okanye emva kwesidlo sangokuhlwa, i-espresso eyenziwe kakuhle inokuba yeyona nto ibalaseleyo kuyo nayiphi na imini yomthandi 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 yeepounds 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.
Kakade ke, 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 nevutshelwe 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