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Traditional espresso

A hundred years ago, when Italians were making coffee, the design of the coffee machine was not very good (compared to today), and they often made a "shit". The speed of making coffee was not very fast, the coffee could be very bitter and very charred, and the extraction technology was not very good.

Later, thanks to the evolution of subsequent coffee machines and the growth of bean baking technology in bean baking factories, Italian coffee beans and coffee machines gradually built a beautiful bridge, making coffee more rapid and delicious in order to cope with the large coffee consumption population. The word espresso just appeared.

So I want to know. At that time, baristas probably did not have so much energy and time to study the extraction technology of coffee. Instead, they all made coffee in the simplest and fastest way, in which the extraction knowledge and technology of coffee beans did not make much progress. On the contrary, it was more important to select coffee beans suitable for their own flavor, so that Italian bean roasting factories had to develop coffee bean flavor suitable for Italians to make coffee quickly. To make a good profit.

Today's Italian baking factories import a large number of raw beans from various countries, in addition to going through layers of computer scientific and technological instruments to measure, screen, classify, and even have special treatment before and after baking, the purpose is to make each batch of roasted coffee beans more stable each time to produce coffee beans with almost the same flavor. If you are a fan of Italian coffee beans, you will find that those coffee beans have almost the same flavor and focus on the presentation of beautiful end rhymes.

The extraction standard of traditional espresso is as follows: 8-10 atmospheric pressure, 7 g coffee powder, 86-90 ℃ water temperature, 25 ±2.5 ml single espresso extracted in 20-30 seconds, or 50 ±5 ml double espresso extracted with 14 g coffee powder at the same time and pressure, usually using the double split nozzle handle (double portafilter), which is common in most cafes. As long as the coffee obtained meets the above range, it is considered to be a cup of normally extracted espresso.

Italy and Global Coffee Culture

What is the relationship between the local coffee culture in Italy and the globalization of coffee culture? Does the latter affect the former? To be exact, Italy has profoundly influenced the coffee culture of every country in the world. Why would you say that? Quite simply, from Seattle to Sydney, we can't do without espresso every day, and it has become the source of our pursuit of quality and innovation.

But this is not to say that all espresso-based coffee comes from Italy. There are many varieties of espresso. Take the American cappuccino as an example, compared with the traditional Italian cappuccino, the former has twice as much milk as the latter, but the same amount of coffee. Espresso was invented in Italy, but it is also shared by people all over the world. Espresso is an inclusive culture, so it goes further.

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