What is the definition of espresso?

The word espresso comes from Italian and means "fast" because espresso is delivered to customers immediately after it is made. Double espresso is made from 47 to 62.5 ml (1.5-2 ounces) of coffee extract, purified water at 88 to 95 degrees Celsius, and 9-10 atmospheres in 22 to 28 seconds. Coffee extract is extracted from 14 to 16 grams of coffee powder.

Espresso drips out of the coffee handle like hot honey. The color is reddish brown. It is covered with coffee oil, which accounts for 10-30% of the beverage. Espresso requires four things: the right grind, the right blend, a good espresso machine, and a skilled bar operator. If these four conditions can be met, the coffee made must be delicious and fragrant. Espresso Scale Espresso Scale is defined as a measure of espresso perfection. Ideally, espresso should have a particularly sweet and intense aroma, as well as an aroma similar to freshly ground coffee.

Coffee oil should be dark red-brown and smooth and rich in taste. The perfect espresso doesn't require any additives and can be drunk straight away. When milk is added, it can also keep the outline clear and not disappear easily. After drinking, the pleasant aroma stays in the mouth for a few minutes. Here we discuss several factors that influence espresso taste and explain how to maximize espresso's potential. Espresso cannot be perfect if any of these factors are ignored.