How to judge that espresso is the best?

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Espresso (Espresso) or espresso is a type of coffee with a strong taste by brewing coffee with extremely hot but non-boiling hot water under high pressure and grinding it into a very fine coffee powder. It was invented and developed in Italy and began in the early 20th century, but until the mid-1940s, it was a drink made separately through vapor pressure. After the invention and successful commercialization of the Spring Lever (spring piston lever) coffee machine, espresso was transformed into a drink known today. The pressure used in the production process is often 9 to 10 atmospheric pressure or bar pressure.

By definition, espresso has a thicker texture than dripping coffee and contains more dissolved matter per unit volume than dripping coffee; supply is usually calculated in terms of "shot". Espresso is chemically complex and changeable, many of which decompose due to oxidation or a drop in temperature. A feature of properly brewed espresso is the presence of coffee fat (crema), a reddish-brown foam that floats on the surface of espresso. It consists of vegetable oils, proteins and sugars. Coffee fat has the combination of emulsion and foam colloid.

Through the short-time and high-pressure brewing process, the unique flavor of a cup of coffee is stronger than other brewing equipment after being concentrated. However, there is less caffeine because of the short quenching time. Espresso is often used as the basis for coffee drinks mixed with other ingredients (such as milk or cocoa), such as lattes, cappuccinos, macchiato and mocha, without over-diluting the coffee.

The difference of Italian Coffee

Italian coffee is different because it is given a specific meaning in its formation. After-work Italians like to refresh themselves with coffee, but in order to save time, they need a simple and strong cup of coffee, so they have its representative drink Espresso, which means espresso.

It is understood that this kind of Italian coffee is not only fragrant and mellow, but also simple, as long as the boiling water is forced by steam pressure to pass through the very fine and squeezed coffee powder to absorb the strongest taste of the coffee. then drop it into the cup below, so the coffee machine must be able to turn off very quickly, when golden coffee is dripped out of the coffee machine. This is Espresso. Because it is concentrated, it is generally used in small cups, and this kind of coffee is also used as the base of fancy coffee.

Espresso is tasted in small cups, preferably within three mouthfuls. When drinking, do not need to add sugar and milk, net taste of the flavor.

What is a good espresso? There are three main elements to be examined:

First, the perfect espresso will be covered with a rich layer of crimson grease (the dark brown foam on the surface of the coffee, containing the key aroma molecules in the coffee).

Good espresso will leave a rich aroma in the cup after drinking

Third, observe the degree to which the grease "hangs the cup" (remains on the cup wall). Many hanging cups are good espresso. In foreign countries, if there is no hanging cup, you can refuse to pay the bill.