[tasting] how to drink espresso? How to drink professionally after ordering a cup of espresso?

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I remember the first time I drank espresso when I was a part-time worker. At that time, I tasted that it was so bitter. It was more bitter than bitter tea. In fact, it is really difficult to drink espresso in China, and most people do not know how to taste it. In fact, it has many mysteries.

1. Milk fat (crema)

A good espresso will have a dark brown paste on the surface, that is, the so-called crema, and it will not disappear with time, and even if there will be some residue at the bottom of the cup, and what is the effect of that thick crema, it can seal up the aroma of espresso so as not to lose it.

two。 Coffee beans

The beans used in espresso on the market can generally be divided into two styles (Seattle and Milan). In fact, the degree of baking is different.

(I) Nanyi (or Seattle style) is generally roasted in medium to deep depth, so the crema of coffee is thicker than that in Beiyi (because the coffee bean oil will be more), and because the roasting degree is medium to deep roasted, so the bitter taste is also heavier, so people who drink this kind of espresso are relatively few, mostly drinking fancy coffee with milk. By the way, why is it also called Seattle style? it comes from a coffee chain in Seattle, USA. In general coffee shops in China, this kind is used, especially Starbucks, so go to their shop and have less espresso=.=.

(ii) Beiyi (or Milan style) is generally baked in medium to medium, and the natural bitterness is not as bitter as Nanyi, and it will have more sour taste of beans, so there are relatively many people who drink this kind of espresso. Milan here is Milan in northern Italy.

Recommended drinking method:

Because drinking pure espresso is better for experts to know how to taste, most of us still follow the Italian way of drinking, that is, with granulated sugar. I remember when I was working in a coffee shop, when I met foreigners drinking espresso, it was really too much sugar, and there was even some left at the bottom of the cup. And the sweetened espresso tastes bitter and sweet, ha ~ talking nonsense

In addition, I saw this passage about espresso with sugar in the "Waner Coffee Station": "in fact, although this kind of lightly roasted coffee is sour, with sugar added, its sweet and sour taste is unforgettable, and it can better show the level of taste than the bitterness of deep roasting."

Add some common sense:

The weight of espresso is very small, and it is almost all about 40CC in China, so you have to have the mentality of not having a drink when you order it. In the past, when you met a guest who didn't understand, you turned green when you sent it, and said whether we were messing with him or not.

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