What is Italian coffee beans? what coffee beans should be chosen? espresso beans

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1. Special for Italian (fancy) coffee formula

At present, among the boutique coffee, Italian coffee is still the mainstream, and Italian coffee is bound to add dairy products, while over-sour coffee or single coffee with too thin taste is not suitable to be added to milk.

Therefore, boutique cafes usually develop special integrated coffee beans for their own Italian coffee. The common characteristics are: more crema, higher sweetness, emphasis on tail performance (chocolate, honey, drupe, etc.), uniform taste but not particularly sour taste, generally used to be called Italian beans.

Of course, this is only a general conjecture. The performance of Italian beans varies greatly depending on the flavor that each cafe wants to interpret. Here are two special examples:

? Special emphasis is placed on crema, which is so thick that most people will be scared, but the tail rhyme is an adult Italian bean with super bitter chocolate flavor.

? Do not emphasize crema, with light texture to make sweet and sour fruit flavor and milk to coordinate the delicate balance of Italian beans

As can be seen from the above two cases, Italian beans vary a lot, and to be able to bake an ideal taste greatly tests the cafe's understanding and combination of flavor, so studying and judging the quality of Italian beans is one of the criteria for many people to judge the quality of a cafe. However, personal advice does not have to be so critical. It is better to think more about it, appreciate it, and imagine other people's Italian beans. It will help you more.

two。 Suitable for long-term supply:

This is still related to espresso. The ingredients of espresso in general cafes have a strict proportion in order to maintain the quality of the cup. And the coffee beans with the greatest impact happen to be the most problematic materials, especially when using a single product to make Italian coffee, espresso often faces the problem that a single product is out of stock, and if you want to change it to another single product, you will have the big trouble that the formula must be readjusted.

Therefore, in order to maintain the long-term stability of the supply of Italian beans, the use of large production areas of coffee beans (may not be manor beans) for preparation, as far as possible to avoid the problem of out of stock of some specific coffee.

In addition, because it was originally a comprehensive bean, if the quality of one of the coffee is different, it can also be modified and replaced with other similar coffee beans as soon as possible, because the proportion is relatively small, and the flavor can be better maintained after the replacement, rather than like a single bean. The feature is obvious and accounts for 100%, but it all changes as soon as it is replaced.