Espresso迷思

在某咖啡論壇, 經常有人說Espresso是要12-14g咖啡粉以22-28秒萃取30ml(1ounces)咖啡. 如果有任何不依此"法則"就不能得到一杯好的Espresso. 但根據SCAA既定義, Espresso是用7-9g咖啡粉用9-10個大氣壓力在22-28秒萃取45ml(1.5 ounces)咖啡. 如果計萃取率, 可以說該"法則"所說的已經不是Regular Espresso, 已經達到Ristretto.

皆因他們只會提"無壓FILTER(Non-pressurize)", 但忘記了其實是雙份濾杯(DOUBLE BASKET). 既然雙份濾杯為何不可以22-28秒萃取40ml-99ml? 莫非Ristretto才是Espresso, Regular Espresso和Lungo不是Espresso?

所以, 不要再計較30秒萃取30ml或60ml. 皆因各人口味不同, 不要強將自己的口味要其他人接受, 自己覺得好喝的咖啡才是王道.

參考資料:
THE SCAA's DEFINITION FOR ESPRESSO:
Espresso is a 45ml (1.5 ounces) beverage that is prepared from 7-9 grams of coffee through which clean water of 192 - 198F (88 - 92C) has been forced at 9-10 atmospheres of pressure, where the grind of the coffee has made the brewing "flow"* time approximately 22-28 seconds. While brewing, the flow of Espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick dark gold cream foam ("crema") topping. Espresso is usually prepared specifically for, and immediately served to its intended consumer.

Brewing ratios for espresso beverages
http://www.home-barista.com/tips/brewing-ratios-for-espresso-beverages-t2402.html