How about espresso crema fat? Is coffee oil harmful to the body?

"when I haven't had espresso before, I can only imagine it through pictures and words in books. When I really tasted espresso for the first time, when the barista messed around in front of the coffee machine, he handed me a small cup of coffee.

This is a delicate small cup with the same golden crema as described in the book, and this delicate and attractive layer of crema seems to be calling "Mangiare velocemente." "I couldn't help but take the small spoon on the side and scrape a layer of grease to taste it.

My good impression of the fat of espresso stopped at the moment in front of the entrance, "this is so bitter!" Ahem. " Excerpts from Lu Shu's collected works, whether from books, movies and TV dramas, or dictated by baristas, undoubtedly reveal a point of view that crema is the soul of espresso and an important source of aroma and taste. "when tasting espresso, the rich Crema will wrap around your tongue, making you feel fuller and more three-dimensional, and there is a strong aroma of coffee in the mouth, very comfortable. "

However, it is really bitter to taste oil alone, which is even more bitter than espresso. Dr. Yoshihiro Danbu of Kyoto University in Japan once said, "in my experience, removing the espresso from the surface oil can greatly reduce the unpleasant taste." 2007 WBC champion James Hoffman also said, "although the crema is beautiful and excellent, it doesn't taste that good."remove the grease from the American coffee and you will find it tastes twice as good as the original American coffee. "

Coffee oil is an insoluble oil wrapped in carbon dioxide, which is mixed with some very fine powder. The source of the bitter and rough taste comes from these very fine powders. if you do not have the habit of drinking espresso often, the general reaction to drinking espresso with rich oil is strong bitterness and miscellaneous sensations in the mouth. Scrape off the grease and then taste it, and these reactions will be alleviated a lot. In that case, why would anyone like crema? In fact, this is the essence of crema-aroma. Espresso with coffee oil does smell strong, and the aftersmell in the mouth after swallowing is also very obvious.

When we order espresso in a coffee shop, we still prefer espresso with delicate fat. Because of the existence of normal fat, there is no problem with the state of coffee beans, the quality control during extraction, and the speed of serving. As for the retention or abandonment of oils and fats, the initiative is given to public consumers.