A picture shows you the differences and practices of all kinds of espresso! Introduction to the proportion and taste characteristics of all kinds of Italian coffee

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For those who have just come into contact with espresso, they feel confused in the face of a lot of coffee nouns, such as Espresso, Ristretto, Lungo, Latte, Flat White and so on. These all belong to the category of espresso. Qianjie Coffee allows you to understand all the major espresso with a picture.

Espresso (Espresso) Espresso is a fast espresso. Under the action of steam pressure (about 9 atmospheric pressure), when hot water passes through the coffee powder quickly, the essence of the coffee will be fully extracted to complete a cup of rich, aromatic, high-alcohol, bitter coffee with caramel flavor. Qianjie Coffee is generally based on double espresso (20 grams of coffee powder) to make a cup of about 40 grams of espresso with a very delicate and rich coffee oil on the surface, also known as Crema.

Espresso is the basis of many espresso. It can be said that if espresso is not extracted well, other espresso will not taste good. American coffee (Americano) Italian espresso (espresso) is American coffee diluted with hot water. It originated when the US military landed in Europe during World War II. Because it was not used to Italian espresso, it was diluted with water and evolved into American coffee. Although American coffee is mixed with a lot of water, its flavor is softer than that of ordinary espresso, but its flavor and aroma are not diminished. Compared with American coffee brewed by filtration, its flavor is completely different, and it is very in tune with sweet foods such as sweet biscuits and muffins. It is suitable for people who do not like Italian espresso. The hot American style of Qianjie Coffee is 40 grams of espresso mixed with 180 milliliters of hot water to get a cup of 220 milliliters of American coffee, with a ratio of espresso to water 1. 5.

Australian White Coffee (Flat white) Australian White Coffee can be understood as a native latte in Australia. So it's a little different from our general latte. Australian White Coffee originated in Australia and New Zealand. It is a coffee product evolved by Oceania residents according to their own needs. It is made up of espresso and milk and a thin layer of foam. Generally speaking, the cup quantity of Australian white coffee is smaller than that of latte, with less milk and more full-bodied coffee to highlight the aroma of coffee. It is worth mentioning that Australian white coffee is only hot.

Qianjie Coffee Australia White Coffee is 30g espresso espresso with milk and milk foam 190ml, and the milk bubble thickness is 0.5cm. The front street of the base uses espresso, using 20 grams of coffee powder to extract 30 grams of espresso in 20 seconds. Latte (Coffee latte) latte is a common type of milk coffee in espresso. The word latte Latte means "milk" in Italian. Qianjie is making lattes using 40g double espresso, paired with 260g of milk and milk bubbles with a thickness of 1cm. Of course, lattes can make exquisite flower patterns. The perfect fusion of milk and coffee not only highlights the sweetness of milk, but also reflects the mellow rhyme of coffee.

Cappuccino cappuccino coffee was originally an Italian breakfast drink, is a variation of Italian coffee, in the strong coffee, poured with steamed milk, because the cappuccino coffee on the milk cap, similar to the cappuccino church priest's hat on the cape, hence the name. Traditional cappuccino is a blend of espresso, milk and milk foam at 1:1:1, so that cappuccino coffee has less bitterness of espresso, but more mellow foam, making it easier to accept. In Italian coffee, cappuccino milk foam is the thickest, dense and delicate milk foam also adds a good taste.

Campbell Blue Coffee (Espresso con panna) is to add the right amount of whipped cream to the Italian espresso so that the whipped cream floats on the coffee table. When drinking, you don't have to stir it and drink it directly. Sweet fresh cream can dissolve the bitterness of espresso.

Caf é mocha (Italian) Mo means Chocolate Coffee, which is a blend of mellow coffee, rich milk and sweet chocolate. There is a variety of mocha called white mocha (white cafe mocha), which uses white chocolate instead of milk and dark chocolate. In addition to white mocha, another variant is a mixture of two kinds of chocolate syrup, called zebras, sometimes called tuxedo tuxedo mocha.

The mocha scheme of Qianjie Coffee is 40g espresso + 20g chocolate sauce + 260g hot milk. Viennese Coffee (Viennese) is the most famous coffee in Austria, invented by a coachman named Einshu Bernard, also known as a "one-headed carriage". It is made by adding whipped cream and chocolate syrup to espresso.

Macchiato Macchiato is an Italian word meaning "marked". Macchiato originated in Italy in the 1980s, when guests were in the habit of adding a small amount of milk to espresso, but the milk soon disappeared from the coffee fat. So the barista wanted to distinguish a plain espresso from an espresso with a small amount of milk, so he "marked" a white spot on the coffee fat with milk.

Later, people found that in the gradual integration of milk foam and espresso, they can taste the mellow aroma of espresso and the sweetness of milk, which is intertwined in the mouth. So the traditional macchiato coffee was born. Front Street Coffee macchiato solution: 40g espresso + 1 spoonful of caramel macchiato (Caramel Macchiato) this is Starbucks' star espresso drink (has nothing to do with macchiato), a medium cup of 355ml coffee contains 1 serving (about 30ml) espresso (espresso), the other more than 300ml is milk with milk, vanilla syrup and caramel, taste sweet.

Caramel macchiato: make it with a lot of milk and foam, not much different from a wet kapok or a thicker latte. With vanilla syrup and slippery hot milk, smooth milk foam, mellow espresso mixed with soft caramel sauce, sweet and mellow caramel macchiato becomes a good choice for coffee lovers to taste espresso.

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