School of Pharmacy, University of Camerino, Via Sant'Agostino 1, 62032 Camerino, Italy.
Food Chem. 2012 Dec 1;135(3):1127-33. doi: 10.1016/j.foodchem.2012.06.024. Epub 2012 Jun 28.
The aroma profile and the final quality of espresso coffee (EC) are influenced by such technical conditions as the EC machine extraction temperature and the pressure used. The effect of these two parameters on EC quality were studied in combination by headspace solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS) and sensory profile. Moreover, 10 key odorants at the best EC machine settings were examined to compare the two coffee cultivars (Arabica and Robusta) and two EC machines [Aurelia Competizione (A) and Leva Arduino (B)]. The data obtained provides important information about espresso making technique, suggesting that the usual espresso machine temperature and pressure settings (i.e. 92°C and 9bar) are very close to those needed to obtain the best quality espresso. This confirms the traditional wisdom of coffee making, which judges 25ml, the typical volume of a certified Italian EC, to be ideal for very strong aroma intensity.
浓咖啡（EC）的香气特征和最终品质受到 EC 机萃取温度和使用压力等技术条件的影响。通过顶空固相微萃取-气相色谱-质谱联用（SPME-GC-MS）和感官分析研究了这两个参数对 EC 质量的综合影响。此外，还对最佳 EC 机设置下的 10 种关键气味物质进行了检查，以比较两种咖啡品种（阿拉比卡和罗布斯塔）和两种 EC 机[奥雷利亚·科皮蒂翁（A）和莱瓦·阿尔杜诺（B）]。所得数据提供了有关浓咖啡制作技术的重要信息，表明通常的浓咖啡机温度和压力设置（即 92°C 和 9bar）非常接近获得最佳品质浓咖啡所需的温度和压力设置。这证实了咖啡制作的传统智慧，即认为 25ml（典型的意大利浓咖啡认证量）是非常浓郁香气强度的理想量。
