Is espresso really that bad? you didn't get a good espresso.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Espresso

If you think Espresso is bitter, I'm sure it's because you drink shoddy coffee.

It is possible that the coffee beans are of poor quality, and it is more likely that the baristas are of low quality.

I've had espresso made from super-good coffee beans by top baristas, and it's extremely enjoyable in the sense.

Without adding anything else (such as sugar), the sweetness is comparable to that of sugar water, and the taste is very round and has an endless aftertaste!

When extracting Italian concentrate, the amount of powder used in coffee, the time of coffee extraction, the amount of coffee liquid, do some specified value range.

And this range is more or less the same.

This is a very lax practice, and it is difficult to get a good Espresso.

Because the coffee bean itself is a very complicated thing, different origin, producing area, variety, climate, treatment method

The grading system, the depth change of the baking degree to the baking stage, and so on.

In the case of the same amount of powder, there must be a difference between the extraction time and the grinding degree.

It is a bad practice to treat all coffee beans with a specific value, and even the extraction parameters of the same bean need to be changed every day.

In this way you can extract the best taste and flavor of the beans themselves.

There are three ways to drink Italian espresso, and those who like its pure bitterness will be directly divided into a few sips and clean.

But you'd better rinse your mouth after drinking, or your mouth will taste sour.

Another kind of coffee that is afraid of bitterness will be diluted with pure water before drinking, but the diluted coffee can not be called Italian concentrated, but American coffee.

Despite the SOE (Single Origin Espresso) trend in recent years, blending espresso beans is still the mainstream.

The very strong nature of Italian concentration makes it extremely easy to magnify a variety of flavors several times, whether it's good or bad.

And we are very easy to perceive the bad smell. So for Italian concentration, equilibrium is very important.

Only by mastering the balanced matching, can the baker give play to some special flavor on the basis of balance.

Otherwise, a careless dish will be extremely sour, bitter and green.

END