What is Roman espresso Espresso Romano? Italian concentrate with lemon

Sometimes when we taste a sour coffee, we describe it as a rising, bright, fresh acid, most likely because our taste buds sense citric acid. Lemon as fruity coffee citrus classification flavor description of the "frequent", when coffee with lemon elegant aroma and active acid, strong acidity "overbearing" occupy the mouth, let people tongue side salivation.

In everyday life, lemons add flavor and fragrance to our food and can also be used as decorative dishes. And in Italy, the originator of espresso coffee, the extremely acidic lemon is also directly drunk in espresso. (Note that this does not refer to the lemon coffee in Lao Guang Tea Restaurant.)

At the beginning of the last century, Italians invented espresso machines and mocha pots one after another, and drinking espresso became the mainstream of local people. Obviously different from today's stand-out coffee, the coffee at that time was dominated by a strong roasting aroma, which, to put it bluntly, was a burnt bitter taste. The early twentieth century was also in the midst of World War I and World War II, and Italian coffee imports were restricted, coupled with a major economic crisis, forcing Italians to consume instant coffee and inferior coffee beans.

Faced with bitter coffee that is hard to swallow, it happens that southern Italy is rich in lemons, and people think of mixing coffee with fresh lemons. Accidentally found that lemon sharp and bright acidity and espresso strong bitterness to achieve an effective balance, the cup is masked negative taste, and with lemon fragrance.

To this day, Naples, Capri, Sicily and other places in Italy have retained this fresh lemon and Espresso drink. Locals call it caffè canarino or caffè allimone, which translates to Espresso Romano, or Roman espresso.

Baristas usually make espresso roma by putting lemon slices or squeezing lemon juice into a cup, then pouring in the extracted Espresso, mixing it with a teaspoon of sugar and tasting it. Some cafes will make extensions here, adding a small amount of high alcohol, evolving into a rich regional flavor of the drink.

Front Street first used the Italian bean "Sunflower Warm Sun Mix" produced by the store, 19.7 grams of coffee powder extracted 37ml liquid, took 30 seconds. A blend of Ethiopian sunburned cherry coffee with berry acidity in the flavor. The lemon juice blend did not have a positive effect on Espresso, but instead increased the green flavor in the coffee, which remained on the tongue for a long time.

Then the front street is replaced by bitter Brazilian Queen Manor Coffee, where 35ml of espresso is extracted with 20 grams of powder. It takes 28 seconds. It smells like hazelnut and caramel. It tastes mellow, medium bitter and sweet like sugar cane. After mixing in a few drops of lemon juice, the intense bitterness softened, and the ending rhyme was mixed with a hint of citrus fragrance.

So if we want to try a copy of this Roman espresso, Qianjie recommends using medium and deep roasted coffee beans to reduce the bitterness of Espresso to a certain extent, while bringing more layers to the coffee.

This "heavy taste" Roman espresso is unlikely to become a trend, but its emergence also means that Italian coffee culture is highly compatible. When modern professional baristas inherit the ancient skills on the basis of adding more novel elements, it may be possible to derive a coffee drink that impacts the taste buds!

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