The characteristics and Development History of Italian espresso

Introduction of Italian espresso

Espresso is what people often call Espresso. Espresso is a favorite of Italians and can be regarded as the starting point for any kind of delicious fancy coffee. They are willing to have a hot Espresso at any time of the day, regardless of time. Adults also add a little Italian grappa (Grappa, the colorless brandy that Italians like) to make Caffe Corretto. Today, espresso has become a favorite of people all over the world, and it is also the basic raw material for making cappuccino and other fancy coffee.

The Origin of Italian espresso

In the 1930s, an Italian named Gurgia invented a machine for brewing espresso. He also invented this chic method of brewing coffee, which allows hot water to pass through the coffee powder under great pressure. Due to the use of the name "espresso", espresso is often considered to be caffeinated coffee, so people worry that this kind of coffee is harmful to health. But in fact, due to the longer roasting process, coffee beans have lost a lot of irritating ingredients, and short water, it is impossible to make coffee caffeine dissolved in water, so Espresso can be said to be more harmless than ordinary coffee.

Characteristics of Italian espresso

The most important sign of a good espresso is that it has a light camel-colored emulsion (Crema), which is a mixture of fat, water and air in the coffee during the extraction process. The emulsion should be uniform in color, about 3 cm to 5 cm thick, shake the coffee cup gently, and this layer of emulsion will stick to the wall like thick syrup. If the emulsion is dark brown or even black, the coffee is overextracted; if it is yellowish, the coffee has not been fully extracted.