The key technology of making Italian coffee is the production of milk foam or the extraction of Espresso.

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Now many coffee students and coffee makers in domestic coffee shops believe that the key technology of Italian coffee production is the production of milk foam and coffee flower. But the most important thing about Italian coffee is Espresso extraction.

The main reason for this difference is that in Italian coffee shops abroad, more than 70% of coffee sales are Espresso (mainly in Italy) and black coffee (that is, American coffee in Seattle-style coffee shops, mainly in the United States, Japan and South Korea). However, the main varieties sold in many domestic coffee shops are milk coffee such as Latte or Mocha. Milk can cover most of the taste of Espresso, which, of course, covers the defects of Espresso. Two cups of Latte made by Espresso with completely different taste may taste exactly the same. But black coffee is only Espresso with water, and the water itself has no taste, so any taste difference will be fully reflected on the tongue.