The choice of Italian coffee beans what is a good Italian coffee bean

The traditional Italian concentrate pursues the balance of coffee taste. Deep roasting, which usually refers to roasting in the second explosion stage, helps to reduce the acidity of the coffee bean itself, thus better balancing the taste.

In addition, another major feature of Italian concentrated extraction is rapid extraction, compared with other extraction methods, such as hand coffee extraction time of a few minutes, Italian concentrated extraction is usually completed between 20-30 seconds. Deep-roasted coffee beans have more fluffy tissue, and when in contact with the current, the dissolution of high-quality flavor is easier to achieve at the same time.

Based on the above two reasons, that is, to reduce the inherent sour taste to achieve taste balance, and to improve the extraction efficiency to achieve the acquisition of high-quality flavor in a short time, most of the coffee beans used in Italian concentration are deep-roasted beans in the second explosion stage.

Deep roasting or heavy roasting depends more on flavor preferences. For example, the traditional view is that espresso prevails in Italy, with different roasting degrees from south to north. In addition, another important area for the development of espresso, the United States, the west coast is also different from the east coast. In the most classic re-baking plot, it has been mentioned in many books that during the most popular period of re-baking, many bakers used three explosions of beans to prevent coffee beans from becoming black charcoal.