The difference between espresso and American coffee how does espresso or American coffee taste?

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Espresso (ESPRESSO), the Italian invented the espresso machine using air pressure in 1901, and obtained the patent.

Espresso is extracted from espresso in a short time by means of high temperature and high pressure, and there is a thick layer of coffee oil, which not only improves the aroma of coffee, but also makes its texture very rich. By contrast, follicular coffee is very mild, and many people are not receptive to the strength of espresso.

But don't underestimate it, it's the basis of all espresso, such as the familiar latte, cappuccino, mocha and so on. Because the Star Dad chain continues to expand, it can be said that espresso has become the largest coffee drink in the world.

Extraction principle: the coffee powder is extracted quickly by hot water at 90-94 degrees Celsius at 9 atmospheric pressure.

Italian concentrate as a drink, its taste can not be ignored. Because it is extracted in a very short time under intense high temperature and high pressure conditions, its texture is very strong, the upper part of Italian espresso will have a thick layer of brown coffee oil squeezed out by high-pressure hot water from the coffee powder. Because it is "espresso" coffee, its flavor is more intense than follicular coffee, and even most human beings cannot accept its intensity. So smart humans choose to add milk, water, or syrup. To dilute the strong taste.

Usually, the amount of espresso powder for a single serving of espresso is 7-8 g, and that of a double serving is 15-16 g. The 30ml espresso liquid obtained by this high pressure extraction method is Italian concentrate (Espresso).

Based on Espresso, various Italian coffee drinks such as American / latte / cappuccino / mocha can be obtained by adding water or other ingredients such as milk foam or chocolate sauce in different proportions.

American Coffee:

American coffee was born after World War II, when the Americans ended the war in Europe, many troops came to southern Europe, they could not drink strong Espresso, so they diluted it with lukewarm water, because it was the only concentration they could accept, so we can see that Espresso was not born to be loved by everyone! Because this way of drinking is mainly American soldiers, people call them American coffee. Because Americans generally make coffee casually and simply, this method quickly became popular with the popularity of American chain stores in the world.

American caffeine has moderate thickness and obvious fruit acid, including nuts, dark chocolate, cream and caramel.