Italian Coffee VS American Coffee VS handmade Coffee Flavor level changes of different Coffee types

Taking a comprehensive view of the coffee tide in recent years, after the emergence of instant coffee, Italian coffee rose, which not only spread the coffee spirit of Italy to the whole Europe, but also spread all over the world with the prosperity of chain coffee, and became an important basis for the follow-up development of coffee!

Espresso

A cup of pure, strong espresso (espresso) is the main role of the second wave of coffee. According to legend, coffee was introduced into Italy from the east with fruit and was loved by Italians. after a great improvement in brewing equipment in the early 20th century, coffee became close to the appearance of espresso today. Italian coffee has become the daily routine of Italians. Then, with the continuous improvement of the espresso machine, espresso expanded from Italy, so that the whole Europe surrounded the aroma of coffee, and eventually spread to all parts of the world.

Espresso's es, which actually means ex in English, has the meaning of speed and convenience. In the past, the traditional Italian coffee drink used to drink up the coffee quickly in just a few minutes to ensure that the flavor of the coffee would not be lost. At that time, it set off a trend of standing up to drink coffee, and the price was more friendly than take-out coffee.

Min.

Authentic espresso (espresso), is a close to boiling high-pressure hot water (about 92-94 degrees Celsius, 9bar atmospheric pressure), 20-30 seconds extraction time, through fine grinding, flat pressure coffee pressed powder to make about 30ml drink, the surface will be with a thick, dense coffee oil foam, called Crema, the color of the oil tends to golden yellow and brown Now there will be differences in color depending on the roasting degree of the coffee. Because the taste is very rich, many people also add sugar or milk to reconcile the bitterness.

Taste. Starbucks, a well-known coffee shop chain, was founded in 1971, bringing with it a new espresso (espresso)-based espresso with syrup, cream, spices and other seasonings, such as Campbell blue, macchiato, caramel macchiato, cappuccino, latte, mocha, Italian American coffee. Wait, they are all members of the espresso family!

Cafe Americano

In fact, there is no American coffee in the United States. American coffee (Americano) was originally transformed from Italian coffee to → espresso (espresso) diluted with hot water, that is, Italian American coffee (Americano). During World War II, the US military drank espresso unaccustomed to the bitter taste of espresso in Europe, so add hot water to the coffee to dilute it, hence the name of American coffee (Americano)! In the world of Italian coffee, American coffee (Americano) is one of the changes in Italian coffee!

Strictly speaking, American coffee (Americano) can also be subdivided into Americano, Long Black and Lungo/Long Shot:

Add hot water to Americano │ espresso and the coffee grease (Crema) on espresso will be diluted. Long Black │ hot water is added to espresso, because coffee oil (Crema) is poured last, so the oil can be retained for a long time and can better maintain the remaining aroma of coffee in the mouth.

Lungo │ does not add additional water, but lengthens the extraction time and speeds up the flow of water. The extraction time is about 30 to 60 seconds, which can probably reach the amount of coffee of 60ml. It is a kind of coffee with mellow flavor but lower concentration than Americano.

Authentic American coffee (Americano) must be a drink made from the combination of # 39 espresso and hot water.

Hand-made coffee

With the arrival of the third wave of coffee, coffee has changed from a necessity to a luxury. Coffee lovers attach importance to the origin, year, manufacture, beans, variety and taste of coffee. Pay more attention to the parameters of brewing, but also make boutique cafes around the world more prosperous.

The so-called hand-brewed coffee is that baristas control water temperature, water flow, water volume, coffee powder thickness and other parameters, and brew coffee powder smoothly to complete the extraction of coffee. The extraction principle of hand-brewed coffee is formed by the three physical mechanisms of "steaming, dissolution, diffusion and proportion adjustment" between water and coffee powder:

When soaking and steaming │ is injected with water for the first time, it usually only adds a little water to make the coffee powder slightly wet, such as aromatic substances that are easy to overflow, etc., can be left in this little water.

Dissolve │ after steaming, dissolve hundreds of soluble molecules in coffee by hot water, including caffeine, acid (sour taste), aroma, oil, sugar (sweet taste), carbohydrate (bitter taste). Wait.

Diffusion and proportion adjustment │ dissolved molecules spread into the water, and through subsequent water injection to make appropriate extraction adjustment, become our rich and mellow coffee drink.

The change of one factor will affect the flavor of the whole cup of coffee, so hand-brewed coffee is a very skillful way of brewing coffee.

The reason why we admire hand-brewed coffee so much is that in addition to the freshly ground and freshly brewed coffee, what is more important is that the powerful barista can perfectly interpret the advantages of coffee beans and carefully adjust the performance of the substances in coffee powder by means of meticulous means. Pull out the flavor that belongs to the characteristics of coffee, instead of paying attention to the concentrated and rich way of extraction, feel the flavor changes of different levels from the front tone, middle tone and end rhyme. So that coffee drinkers can completely immerse themselves in the elegant world of black coffee.

In.

Because of this, drinking coffee is no longer just a quick and simple drinking rule, but also a process from preparation to drinking, forming an interesting atmosphere of life.