Is espresso too bitter? how do people who like espresso drink it?

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A cup of Italian concentrate with perfect Crema is a cup of Espresso with soul! Whether at home or in a coffee shop, if the concentrate from the espresso machine does not have this golden cream-like fat on it, it can never be called Espresso!

For any espresso lover, it is an unparalleled enjoyment to be able to taste an Italian concentrate with a sticky, smooth, uniform color Crema. Especially a cup of caffeine with full screen index, if there is no perfect oil as a foil, it is absolutely an irreparable tragedy! The right coffee fat is almost synonymous with a cup of well-meaning coffee, but this layer contains a deeper coffee principle.

How to judge whether Crema is good or bad?

Each barista has his or her own idea of the definition of perfect Crema. It's not easy to get out of a beautiful Crema. Crema contains sugars, oil and fat, as well as a lot of tiny carbon dioxide bubbles and ultra-fine powder. The perfect Crema should have a light brown to dark brown foam, light and supple, with a very subtle texture.

To judge whether the Crema is good or bad, tilt the espresso cup to an angle of about 45 degrees, and the elongated Crema should stretch out to cover the entire surface, and then re-form a uniform surface when the cup is upright. A good Crema should be based on a uniform layer of tiny bubbles, which are slightly "elastic", so they can remain the same.

Look: the oil floating on the top layer of espresso should be as bright as a mirror and full of golden brown, with a certain thickness (generally light roasted or stored for a long time, the concentrated oil extracted from coffee beans is thinner. Medium-deep roasted or especially fresh coffee beans extract rich concentrated oil, so there is no absolute good or bad in terms of oil thickness)

2) smell: aroma-there should be pleasant aromas, such as flowers, citrus, chocolate, caramel, etc.; there should be no wood, coke, etc.

3) stirring: stir 3-5 times with a spoon to make the extract of each part of the coffee blend evenly (because the substances extracted at different stages are different, and the heavier substances such as sugars are easy to sink at the bottom, and the oil is frivolous on the surface)

4) tasting: generally double concentrated we recommend drinking in 3-5 mouthfuls (too big mouth will lead to too strong impact feeling, too small mouth will feel incomplete), and then can be respectively from: balance (sour, sweet, bitter); flavor; touch (weight, texture, aftertaste) these three points to feel.

To keep it simple, you can feel it from four points: brightness / mellow thickness / sweetness / aftertaste. But in any case, balance is the most important indicator of a cup concentration. ]

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