The difference between espresso and black coffee does espresso belong to black coffee?

Black coffee according to the current simple saying is no sugar, no milk, showing a black liquid, the taste is the original flavor of coffee beans. There are many kinds of black coffee, such as hand coffee, siphon pot coffee, French presser coffee, mocha pot coffee, espresso made by Italian coffee maker and so on.

Here in front of the street to illustrate a situation, espresso is black coffee, but espresso is not necessarily black coffee. For example, espresso lattes, cappuccinos and other coffee mixed with milk belong to white coffee.

Authentic espresso (espresso), espresso extraction standard, 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 bitter taste.

Espresso has the richest taste and the highest concentration, basically at 9-11%, while the concentration of hand-brewed coffee is generally 1.2-1.4%. The mellow taste of espresso is attributed to the rich Crema fat. This oil is because coffee beans produce a large amount of carbon dioxide in the bean during roasting, which is released quickly after grinding. The extraction of espresso requires high pressure to quickly extract the flavor of espresso. Under the condition of 9Bar pressure and sealing, carbon dioxide and water are supersaturated. At the same time, the coffee oil is emulsified and then wrapped in carbon dioxide and extracted with the coffee liquid. Because the oil is lighter than water, the extracted coffee is gradually layered, so the golden oil appears on the surface and looks very attractive.

The degree of baking also affects the richness of the oil, with the deepening of baking, the production of more carbon dioxide, when the coffee beans reach deep roasting, there will be a high degree of dehydration and oil production. This also explains why when making SOE espresso, the oil of lightly roasted beans will appear thin no matter how much they are extracted.

The flavor of espresso depends on what kind of beans you use. The former street Italian coffee beans as an example, the front street Italian boutique coffee beans made of pure Arabica from Brazil and Colombia, the flavor is close to the traditional Italian coffee flavor, is a strong flavor of nuts, chocolate, caramel, if you drink espresso alone, you can also feel the soft acidity.

The other is the sunflower coffee beans currently used in Qianjie stores, which is made of two single beans, Honduras Shirley and Esseye Shirley Red Cherry, with a very strong flavor of vanilla cream, sherry, chocolate and brown sugar.

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