How does Starbucks espresso drink Italian Espresso differs from Starbucks espresso in

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When it comes to the classification of espresso's basic practices, this is very controversial, but what is the difference between these differences? Data have been available since 2011 (Origin: http://www.roasterontheroof.com/2011/12/06/coffee_translations/

At this time, we are already talking about different practices, which are called Seattle Coffee system (Seattle espresso System, SES), Italian Coffee system (Italian espresso System, IES) and Nordic espresso system, as well as a TES, which I personally call "Desktop Coffee system (Taiwanese espresso System, TES)". V I am ill-informed and unable to understand how the Nordic espresso system works, but I have a slight understanding of the practical differences between SES, IES and desktop coffee systems (temporarily known as TES).

These cultural and drinking differences have been described and explained by masters, so I am not going to repeat them.

Will let espresso split into these three kinds of SES, IES, TES, one of the biggest reasons and differences, in fact, ‍‍‌ in: "coffee beans" baked into different. Many people will say, Ah, not only the Italian baking factory uses a hot air baking machine to bake, what's the difference, the aroma is not that good.

In fact... It's not that simple...

Today's Italian baking factories import a large number of raw beans from various countries, in addition to going through layers of computer scientific and technological instruments to measure, screen, classify, and even have special treatment before and after baking, the purpose is to make each batch of roasted coffee beans more stable each time to produce coffee beans with almost the same flavor. If you are a fan of Italian coffee beans, you will find that almost all the coffee beans have the same flavor and focus on the presentation of a beautiful tail.

What a pity... This set of baking process and baking technology is almost unheard of. That's why SES's coffee system came out. What can I say?! When the Italian coffee machine was invented and the delicious espresso was created, there were many European and American people who wanted to learn how to bake such delicious coffee and bring it back home or immigrated to the United States to sell it. Later, after the historical changes of immigration, the Europeans and Americans at that time could only bake coffee beans of such quality, or even roasted black and shiny coffee beans, and were never able to bake coffee like the coffee baked by the Italians. After a long time, American coffee roasting technology, through the research and experience of many famous roasters, created coffee roasting that belongs to Seattle's unique espresso flavor. The most famous is the American bean roaster "Alfred Peet", which is said to be the source of Starbucks coffee flavor, and it was at this time that American coffee began to change greatly. We may be in order to imitate the flavor of Peet coffee, do not need to use a variety of methods to extract espresso, all in order to make espresso taste better, and the right amount of milk in espresso+ can be more full-bodied, thicker and mellow, resulting in a lot of different coffee methods, which began to ferment and slowly mature in Seattle, USA. (for more detailed stories, you can refer to the major coffee books. I will only comment on some self-organized materials here, hoping to give you a better understanding of the differences in these coffee systems.)

So you can know a little bit... Why is there a fundamental difference in the flavor of these two types of coffee?

Next, let's go back to IES. When Italians made coffee a hundred years ago, the design of the coffee machine was not very good (compared to today), and they often made a "shit!". The speed of making coffee was not very fast, the coffee could be very bitter and very charred, and the extraction technology was not very good. Later, thanks to the evolution of subsequent coffee machines and the growth of bean baking technology in bean baking factories, Italian coffee beans and coffee machines gradually built a beautiful bridge, making coffee more rapid and delicious in order to cope with the large coffee consumption population. The word espresso just appeared. So I want to know... At that time, bar players may not have so much energy and time to study the extraction technology of coffee, but they all made coffee in the simplest and fastest way, in which the extraction knowledge and technology of coffee beans did not make much progress. on the contrary, the selection of coffee beans suitable for their own flavor of the bean roasting factory, so that the Italian bean roasting factory had to develop a coffee bean flavor suitable for Italians to make coffee quickly, in order to make a good profit.

This is great. There are two major schools of coffee with different methods in the world. American bean baking technology is almost moving towards producing rich, thick espresso and latte-based flavor, while Italian bean baking technology is moving towards Italian drinking culture, which is accustomed to drinking espresso (locally called "coffee"). So... With different drinking habits in different countries, there will naturally be great differences in coffee making. Both of them have reached the stage of perfection in today's coffee age.

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