How should I drink espresso? What is the coffee fat of Espresso Crema?

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A cup of Italian concentrate with perfect Crema is a cup of Espresso with soul! Whether at home or in a coffee shop, if the concentrate from the espresso machine does not have this golden cream-like fat on it, it can never be called Espresso!

For any espresso lover, it is an unparalleled enjoyment to be able to taste an Italian concentrate with a sticky, smooth, uniform color Crema. Especially a cup of caffeine with full screen index, if there is no perfect oil as a foil, it is absolutely an irreparable tragedy! The right coffee fat is almost synonymous with a cup of well-meaning coffee, but this layer contains a deeper coffee principle.

What is Espresso Crema?

Before we pursue a perfect Crema, let's take a look at what exactly is Crema? If you do not understand the principle of Crema and want to make a perfect Crema, it is undoubtedly a blind man touching an elephant.

Coffee oil (Espresso Crema) is a layer of coffee foam that floats on espresso with rich flavor and aroma. To put it simply, the high temperature and high pressure in the brewing process combine the fat-soluble ingredients in the air and coffee, and the coffee oil is produced. It contains many ingredients of aroma, consistency and texture. The water-soluble ingredients sunk below are mainly substances that make the tongue feel the taste. In other words, crema is responsible for the aroma part and the extract is responsible for the flavor part.

An Espresso with a clearly visible Crema requires good quality, moderately ground coffee beans and a skilled barista. Compared with dripping coffee drip coffee, coffee oil gives Espresso a stronger aroma, a more saturated flavor and a stronger finish.

Some coffee lovers who enter the pit are willing to spend a lot of money and are equipped with a complete set of equipment for making Italian concentrate at home, but they are often anxious to scratch their cheeks because they can't get the perfect Crema steadily. If you go to the Internet for help, I'm afraid most people will first question whether your coffee maker is too cheap and shoddy to make a good Crema. Of course not, no matter how good the machine is, it needs to be controlled by people. if you don't master the skills and tricks of making a perfect Crema, even if you give you the most expensive and best coffee machine in the world, you can only flush out a cup of "black water".

5 simple steps to taste Espresso

1. Order

When you click Espresso, you just need to say, "I want an Espresso". Most coffee shops that have the confidence and ability to put Espresso on the menu will provide ceramic cup Espresso, please do not ask for take-out cup Espresso, hall drink can show that you are a serious customer. If the barista asks, "single or double? (single or double? Unless you've had too much coffee today, you'd better choose "Double"!

2. Drink water

When producing the Espresso, a professional barista should be accompanied by a glass of water (or ice water or lemonade) to clean your mouth and remove the aftertaste. Such a small cup still sells such an expensive Espresso, of course, there should be other additional services.

3. Scrape off the grease (optional)

Freshly extracted Espresso should have a glossy, rich layer of oil floating on the surface-foam formed by carbon dioxide at nine atmospheric pressures. As a unique by-product of Espresso, although this layer of oil is thick and sticky, carrying various aromas of Espresso, it can also objectively reflect whether the extraction of this cup of Espresso is flawless, but it actually tastes rough (because ultra-fine powder particles are also wrapped in it). Some Espresso enthusiasts suggest scraping off the grease with a spoon before drinking it. However, most people will find it troublesome and lazy to scratch.

4. Stir

Stir the Espresso, use a spoon or directly shake the cup. The extraction of Espresso is not so uniform, the thick part of the front part will sink at the bottom, while the lighter and thinner tail section floats on the surface. For a balanced and complete tasting experience, it's best to mix well before drinking. Your tongue can tell the difference.

5. Suo

Don't sip shyly, take a big mouthful of Espresso and let it cover your whole tongue. Is it sweet? Is it sour? How about Huigan? Is there any smell that lingers on the root of the tongue?

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