文/ Cafe Culture 編譯
The choices to brew your perfect cup ofcoffee are unlimited… from the weirdand wonderful to the practicaland sophisticated.
製作你心中完美咖啡的方式，從新奇、絕妙到實用、精細，無窮無盡、各有不同。
In the next few weeks, English Corner will help you understand some of the more common methods,including Espresso, Cold Drip, Stove Top(Mocha Pot), Pour Over, AeroPress,Chemex, Syphon and French Press, etc.
在接下來的幾個星期，English Corner將帶你了解幾種常見的咖啡衝製作方式，包括：意式濃縮咖啡機、冰滴壺、摩卡壺、手衝滴濾咖啡壺、愛樂壓、虹吸壺和法壓壺等等。
Today, we talk about Espresso begin with the cute video as below.
今天我們來說說「意式濃縮咖啡」，先來看看這段視頻吧。[建議在WIFI下觀看]
Espresso意式濃縮咖啡
A goodespresso has the power to make or break one’s day. It is such a volatile process, as you are sending so much pressurethrough a small biscuit of coffee.
一杯高品質的意式濃縮咖啡有力量讓人擁有美好的一天。當你向小小的咖啡粉餅施加壓力的時，其實是在經歷一段精妙的過程。
If youfollow these easy steps using fresh, good quality coffee you are sure to hit the nail on the head, or at least get the perfectespresso into the cup.
如果你選用新鮮烘焙且品質上乘的咖啡豆，你只需謹記以下步驟，便可抓到精髓，或也能製作出一杯完美的意式濃縮咖啡。
GRIND 研磨程度：FinelyGround 精細研磨（19-21克）
BREWINGTIME 萃取時間：20-30秒
YOUWILL NEED 你需要：
·Espressomachine 意式濃縮咖啡機
·Tamper 粉錘
·Your favorite espresso cups 你最喜愛的意式濃縮咖啡杯
Preheat your cup with hot water and set it aside.
用熱水預熱咖啡杯，並靜置在一旁。
Remove your portafilterand using a cloth wipe it out to makesure it clean and dry.
將過濾手柄從咖啡機上取下，並用毛巾擦淨其中的水粉，保證手柄的清潔、幹燥。
Grind and dose your coffee into the portafilterbasket. It should weigh somewhere between 19-21g.
研磨咖啡豆，並將咖啡粉倒入過濾手柄的粉碗中。咖啡粉量保證在19-21克之間。
Tap the portafilter once or twiceto settle the coffee in the basket and then distribute thegrounds evenly with your finger.
輕敲1或2次手柄，讓咖啡粉夯實在粉碗中，並用手指布粉，保證粉面平整。
Using your tamper, tamp the coffee ensuring it sitsflat and level allowing for an even extraction.
用粉錘壓粉，確保力道均勻，以保證咖啡萃取均勻。
Flush(purge) your groupheadwith water for a few second to clean it from any old grinds. Remember that cup you preheated? You might wantto discard the water now.
給咖啡機放水幾秒鐘，確保衝泡頭中不含有任何殘留的咖啡粉，還記得那隻你預熱的咖啡杯麼？你可以現在把水倒掉了。
Insert portafilter into the grouphead andstart the brewing process.
將過濾手柄嵌入衝泡頭，開始萃取。
Place your favorite cup under theportafilter and watch the espresso pour. It should comeout as a steady stream gradually increasing in speed. It should take 20-30seconds, if it looks pale, tastes thin and a little weak, adjust your grind finer. If it pulls too short, looks too dark, and tastesbitter, adjust the grind coarser.
將咖啡杯置於過濾手柄下，並在萃取時觀察水流，水流速度會隨萃取過程勻速提升；整個萃取過程應在25-30秒之間完成。如果咖啡顏色較淺，口感過淡，那麼你應該將咖啡粉的研磨程度調細一些；如果咖啡的量過少、顏色過深或口感過苦，那麼你應該講咖啡粉的研磨程度調粗一些。
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戳原文，回顧《Cafe Culture | 啡言食語》往期雜誌