Kubathandi bekhofi abaningi, ayikho into efana ne-flavour ecebile, eyinkimbinkimbi ye-espresso ephekwe kahle. Kungakhathaliseki ukuthi ijatshulelwa njengokulandwa kwasekuseni noma ubumnandi bangemva kwesidlo sakusihlwa, i-espresso eyenziwe kahle ingaba okuvelele kwanoma yiluphi usuku lwabathandi bekhofi.
Kodwa yini eyenza i-espresso iphelele, futhi umshini we-espresso usebenza kanjani ukuze uyidale?
Ezingeni layo eliyisisekelo, i-espresso yenziwa ngokuphoqelela amanzi ashisayo acindezelwe ngobhontshisi wekhofi ogaywe kahle. Utshwala obuvelayo buwugqinsi, bukhilimu, futhi bugcwele ukunambitheka.
Ukuze bathole i-espresso ekahle, izici eziningana ezibalulekile okumelwe zicatshangelwe, kuhlanganise nezinga likabhontshisi wekhofi, ubukhulu bokugaya, inani lekhofi elisetshenziswayo, izinga lokushisa nomfutho wamanzi.
Isinyathelo sokuqala sokwenza i-espresso enhle ukuqala ngobhontshisi wekhofi wekhwalithi ephezulu. Bheka ubhontshisi omusha, onephunga elimnandi, futhi othosiwe. Khetha irosti eliphakathi nendawo ukuya kokumnyama ukuze uthole ukunambitheka okucebile, okugcwele umzimba.
Okulandelayo, ubhontshisi kufanele ugaywe ulingane. Ku-espresso, ukugaya okuhle kakhulu kuyadingeka, okufana nokuthungwa kukasawoti wetafula. Lokhu kuvumela ukukhishwa okuphezulu kwe-flavour namafutha kubhontshisi.
Lapho ikhofi seligayiwe, lipakishwa kubhasikidi omncane wokuhlunga oyindilinga obizwa ngokuthi i-portafilter. Inani lekhofi elisetshenzisiwe lizoncika kubukhulu bobhasikidi namandla afunekayo e-espresso. Ngokuvamile, ukudubula okukodwa kwe-espresso kudinga cishe amagremu angu-7 ekhofi, kuyilapho ukudubula okuphindwe kabili kuzodinga cishe amagremu angu-14.
I-portafilter ibe isikhiyelwa emshinini we-espresso, oshisisa amanzi aze afike ezingeni lokushisa elifanele futhi usebenzise ukucindezela ukuze uphoqelele amanzi ashisayo endaweni yekhofi. Amanzi kufanele ashiswe abe phakathi kuka-195-205 degrees Fahrenheit, futhi ingcindezi kufanele ibe ngamabha angu-9, noma amaphawundi angu-130 iyintshi yesikwele.
Njengoba amanzi edlula ezindaweni zekhofi, akhipha ukunambitheka okucebile namafutha, enze ishothi le-espresso eliwugqinsi, elinokhilimu. I-brew ephumayo kufanele ihanjiswe ngokushesha, ngesendlalelo se-creamy creamy phezulu.
Yiqiniso, kunezinto eziningi eziguquguqukayo ezingaba nomthelela kwikhwalithi yokudubula kwe-espresso, kuhlanganise nohlobo lomshini we-espresso osetshenziswayo, ubudala kanye nekhwalithi kabhontshisi, kanye nekhono le-barista. Kodwa ngokuqala ngobhontshisi wezinga eliphezulu, ukusebenzisa usayizi ofanelekile wokugaya nenani lekhofi, nokulawula izinga lokushisa nokucindezela kwamanzi, noma ubani angafunda ukwenza i-espresso emnandi, ephekwe kahle ekhaya.
Sengiphetha, umshini we-espresso ufeza indima ebalulekile ekwenzeni ikhofi elifanele ngokuqinisekisa ukuthi amanzi ashiselwa ezingeni lokushisa elifanele futhi ucindezela ikhofi ngendlela efanele. Ngokulandela izinyathelo ezifanele nokusebenzisa ubhontshisi wekhwalithi ephezulu, noma ubani angajabulela ukunambitheka okucebile, okuyinkimbinkimbi kweshothi le-espresso elenziwe kahle.
Isikhathi sokuthumela: Mar-29-2023