Qué es realmente el espresso y por qué casi todos lo explican mal
Espresso is hot water at 9 bars of pressure, forced through coffee in 25 to 30 seconds. The history, the science, and even the reason your local coffee shop exists all stem from this simple fact. Timestamps: 00:00 Introduction 00:38 The Problem Espresso Solved 02:12 The Pressure Problem 04:00 What Really Happens During Extraction 05:44 Why 18 to 20 Grams Became the Standard 07:24 Temperature and Pressure Numbers Do Matter 08:52 What Modern Machines Actually Do 10:12 Why Espresso Became the Foundation 11:20 What We Misunderstood for Decades 12:44 Where We Are Now 14:04 What Really Matters 👉 Subscribe now: / @CaféDeCarbón #espresso #CoffeeScience #CoffeeHistory
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This is how we would have liked to have been taught to taste
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