Analyze the difference between single coffee and Italian coffee | what kind of coffee tastes good?

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In the past, the coffee we drank in the cafe was espresso, and the espresso derived from cappuccino, mocha, latte and other fancy coffee with milk, this kind of coffee has always been the main product of the cafe and the choice of many people. Due to the emergence and promotion of the third wave of coffee, slowly individual coffee gradually entered people's field of vision, and developed rapidly. Individual coffee is popular among the public because of its superior aroma and good taste.

So let's talk about the difference between espresso and individual coffee today.

So what is individual coffee?

The English word for single coffee is Single Origin Coffee, which is related to the origin. It refers to the coffee made by the beans of a single origin, generally named after the place of origin. To put it simply, the single coffee on the market will be marked as specific coffee produced in specific countries, producing areas and estates.

Single coffee comes from a single producing area, such as SCAE's Andra Vlaicu said: "the most important thing about single coffee is that it can be traced back to the source, you can know exactly where the coffee comes from, it is a single product rather than a mixed formula." Usually of higher quality, you can see the resumes produced by specific estates, and the flavor of these coffee shows the original appearance, with the characteristics of specific coffee grown in a specific region. Most of the reasons for liking individual coffee come from the flavor of coffee beans. Africa, America, Asia, different producing areas have different coffee flavor, the presentation of the flavor is related to the local natural geographical environment, and because of the different seasonal climate every year. Resulting in flavor uniqueness.

Single coffee can be divided into boutique coffee and non-boutique coffee, SCAA cup score of 80 or more is called boutique coffee. Usually single-origin coffee is considered to represent good coffee, and this coffee must be combined with direct trade, improve the quality of boutique coffee and stable supply conditions, but how do we know that coffee is of good quality? After all, a single item does not represent good quality. For people who are new to coffee, how can they choose a single coffee that suits them from the place names of many coffee countries?

Single-product coffee beans will generally consider shallow baking first, because the raw beans are of high grade and belong to high-quality grades, and single-product coffee can best show the unique personality of coffee beans. Due to the different regional characteristics of national producing areas, some are sour and some are bitter, in order to retain the flavor of the beans themselves, it will not cover up the uniqueness of the beans themselves.

By tasting "individual coffee", you can understand the characteristics and flavor of coffee in a country or region. Generally speaking, the capacity of a single cup of coffee is about 120ml-250ml. It will be served with a bag of sugar and a milk ball or a small cup of whole milk. The single bean relatively retains more sour taste and other rich aroma and flavor.

So individual coffee may have aromas of wine, fruit, flowers, drupes, smoke, etc. The taste is lighter and may be sour, but it contains excellent special flavors that can surprise you with rich possible layers. It is important to note that if you see the name of an European country on the coffee list, such as Italy, Vienna, Ireland, etc., it is not individual coffee. Because coffee is not produced in continental Europe. For coffee novices, the first time to drink coffee can try more, African, American, Asian, do not be afraid to drink or do not like to drink, only after drinking a certain amount of coffee, will slowly find their favorite type.

The varieties of individual coffee generally use Arabica more, but there are also mixed varieties of Arabica and Robusta. For example, Katim in Yunnan has an advantage in flavor, and Arabica is more obvious and full-bodied. Taste is also better.

Espresso

Steam pressure is used to push hot water over the coffee powder layer to extract a rich coffee liquid. at first, this early Italian coffee machine was only used in coffee shops, which could make a cup of coffee to customers more quickly, hence the name espresso (made for you now).

Espresso has many defined benchmarks, some more broad, others more stringent. I personally prefer the conclusion of a survey conducted by baristas in the United States that nearly 70% of people choose 1:2 powder to drink best, and more than 60% choose 25: 30 seconds to drink best. and nearly 60% chose to extract with 18g powder.

At the same time, concentration is the basis for all espresso. Any coffee with unqualified concentrate and extraction, no matter how beautiful the flower is, is not good to drink.

There is actually a big difference between individual coffee and espresso, but it is also different from the audience of different production processes in the coffee industry. Why not get used to black coffee may seldom choose single coffee, because single coffee does not add any seasoning, it depends on everyone's choice.

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