Why do you say that espresso tastes too bitter? how do you adjust espresso too bitter?

Espresso brings together a variety of essential flavor substances in coffee, which is rich in flavor and strong in taste, which is "too bitter" for many people, so it is rarely drunk alone except for Italians. People usually dilute it with water or milk, gradually giving rise to our common American, latte and other popular drinks. This article on the front street will talk about what espresso is.

Why is espresso so bitter?

Italian concentrated "Espresso", as its name implies, comes from Italy in Europe. Italian concentrated research and development is to improve the speed of coffee making. Originally, espresso refers to a way of making coffee. Espres means "fast", meaning that a cup of black coffee can be made in a very short time.

In 1884, the Italian Angelo Moriondo designed the first espresso machine, with two independent brewing boilers, 1.5bar pressure and steam, the extracted coffee liquid is thicker and more full-bodied than dripping coffee. With the continuous improvement of the coffee machine and the better regulation of water temperature, pressure and other factors, in 1948 Achille Gaggia, a cafe owner in Milan, invented the lever-driven coffee machine, which can produce the oil we are talking about (crema) under high pressure. Since then, crema has been regarded as one of the indicators of the quality of espresso, and spresso has become a cup of coffee with a high concentration of oil and fat, especially by pressurization.

Because Italians like strong coffee with mellow and round taste, they are used to roasting coffee beans deeply, even adding Robusta coffee beans to make the concentrated oil richer, the aroma of the coffee more convergent, and the taste stronger. Now consumers are beginning to pursue more diverse flavor changes, and many fresh coffee beans are also used in espresso. For example, the Italian concentrate produced by Qianjie store uses "sunflower warm sun mixed coffee beans", showing the aroma of fermented wine, sweet and sour berries, rich aroma, soft taste, and very good taste.

What is the Italian concentrated fat?

We can observe that the freshly extracted espresso is covered with a fine layer of golden-brown foam, often called coffee fat.

Coffee beans will produce a lot of gas (carbon dioxide, etc.) after fresh roasting, and commercial Italian coffee machines can generally reach the pressure above 9bar. Under the high pressure of the boiler, carbon dioxide gas will be squeezed out of the surface of the cell wall in the case of thermal expansion and cold contraction, and the coffee extracted by hot water also contains some greasy substances, which can allow the coffee liquid to be emulsified and squeeze out the gas at the same time, thus producing dense bubbles, on which lighter bubbles float.

The amount of oil is mainly related to the roasting degree and baking date of the coffee beans. the deeper the beans are roasted, the more bubbles the coffee beans have, the fresher the packaging date, the more carbon dioxide, and the more abundant the oil. The right amount of rich fat can not add a lot of flavor to the coffee, and it is also very helpful for us to draw flowers when making hot milk curry. However, too much carbon dioxide will hinder the release of coffee substances during extraction, so we need to "grow beans" to let the gas out of the beans, which is more conducive to stable extraction when brewing. Qianjie recommends that the cultivation date of Italian coffee beans is 7-10 days, that is, it is better to start using them 7 days after baking.

How would you like your espresso?

As consumers, we may rarely go to the coffee shop to order a cup of espresso. After all, not everyone can accept the bitterness, but friends who like "heavy taste" will still order a cup of espresso and sit and enjoy it.

If you are curious about the strong taste, order an espresso next time you go to the coffee shop. Observe and feel the color, aroma, texture and aftertaste of the coffee liquid, and experience the Italian tradition. But if we can't accept the weight and excitement of espresso, we can also feel the charm of coffee by choosing classic styles such as American style, latte, cappuccino and Australian white.

Qianjie believes that although Italian concentrated products are produced separately very few times, some stores do not even provide them. However, as the soul of the coffee shop, all kinds of fancy coffee are based on Italian concentration under the ideal extraction. Whether the coffee in the cup can highlight the flavor characteristics of the coffee beans used, whether the extraction is stable, and whether there are defects in the taste, all these need to be considered by baristas and quickly adjusted in combination with their own experience in order to ensure the stable production of all kinds of coffee.

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