Distinction between Italian concentrated Single and Double and Ristretto Italian concentrated Italian drink

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When we hear a guest say, "I'd like a cup of Italian condensed Espresso", we often ask:

"would you like Single, Double, or Ristretto?"

It's not coffee makers who like to complicate things. The truth is that coffee culture has been circulating for a long time and in different places, and its connotation is constantly enriched, at the same time, it does make some terms different. Coupled with the continuous improvement of the coffee machine itself, the relevant theories are no longer the same, and there is a great difference in what is meant / how to extract coffee correctly. Fortunately, advances in science and technology have also enabled us to have a common vocabulary and unit of measurement, which can define and discuss coffee objectively and avoid pushing coffee into mystical hutongs.

At present, the general definition of espresso Italian concentrate is a standard espresso (1 single shot) 1 ounce (30ml) coffee derived from 7-8 grams of coffee powder. By analogy, Double espresso refers to 2 ounces (60ml) of coffee derived from 14-16 grams of coffee powder. This definition is still common in Italy and most European countries.

By contrast, the definition of ristretto (or corto) is very unclear. In general, ristretto uses a double or even three-part filter, that is, 14-21 grams of powder, but extracts only 25-45ml coffee. Therefore, in theory, the taste and aroma of ristretto will be stronger than the general standard single/double. However, some commentators think that the performance of ristretto is too concentrated to show the integrity and balance of the formula.

In Italy, whether you are always young, male or female, rich or poor, everyone's life revolves around coffee.

Coffee is not only coffee, but also one of the four elements of life.

But today we don't talk much about coffee itself. After all, there is someone in the real coffee maker.

I just want to talk about their drinking habits and attitudes about Lao Yi, his family and friends, and some of the Italian coffee culture they have learned about in the past.

The preface first talks about the flavor of espresso:

In the community, "espresso" equals "Espresso" and "espresso"

But the so-called "Italian coffee" is actually divided into two flavors: "Nanyi" and "Beiyi".

(it means that the taste of Nanyi is different from that of Beiyi, not that the coffee comes from Nanyi or Beiyi)

Beiyi flavor because of the use of lightly roasted coffee beans, so the flavor and taste are more clear, with emphasis on acidity and hierarchy.

Nanyi flavor because of the use of more deeply roasted coffee beans, so the strong bitter taste, focusing on the rich and mellow coffee itself.

At present, most coffee shops in Taiwan are also dominated by Nanyi flavor.

The difference between Nanyi and Beiyi is that the former is stronger and the latter is sour. Of course, coffee cannot be covered in a single word.