What is Roman espresso? How do you like lemon with espresso?

Espresso is a magical thing. Water is American coffee, milk is latte, and ice cream is Avjiadu. When concentrated and added with lemon, it becomes Roman espresso "Espresso Romano". Have you not heard of it?

Lemon, a kind of fruit that is used by us to improve its freshness and flavor, is no stranger to all of us. Before the combination of lemon and tea became popular all over the country, the combination of lemon and coffee was also popular in Italy, the ancestor of Italian coffee.

The method of Roman Italian concentration is very simple. Baristas usually put lemon slices or squeeze lemon juice into the concentrated cup, then pour in the extracted espresso, finally with a small tablespoon of sugar, and finally stir and taste well. Some baristas will first wipe a circle with a piece of lemon on the edge of the cup, and then take another piece of lemon and put it into the cup.

Why put lemon in the concentrate?

The espresso machine was invented in the early 20th century, and the mocha pot was invented in the 1930s, both of which were invented in Italy. Italians have been drinking espresso made by mocha pots or espresso machines for decades. Different from the individual coffee which highlights the flavor characteristics of the producing area, the beans used in the coffee at that time were deep-roasted coffee beans with a strong charred bitter taste, which were even more bitter after being pressurized into a concentrated solution.

When the time came at the beginning of the 20th century and after World War II, Italian coffee imports were restricted, coupled with the post-war economic malaise, Italians were forced to accept instant coffee and shoddy coffee beans. In the face of bitter coffee that is hard to swallow, lemons happen to be abundant in southern Italy (the famous Sorrento lemons are in this range), so people mix coffee with fresh lemons to make it easier to accept and taste.

To this day, the Italian city of Naples, Capri and Sicily have retained this fresh lemon with Espresso drink. Locals call it caff è canarino or caff è allimone, which translates into Espresso Romano, or Roman espresso.

Balance the strong and bright sour taste of lemon with the strong bitter taste of coffee, so that Qianjie is also very curious about this Roman espresso. Without saying much, try it now!

Try one: espresso + lemon slices + one spoonful of sugar = Roman espresso

Sunflower warm sun mixed beans were used in Qianjie, and 38g concentrated solution was extracted with 20g coffee powder for 28 seconds. Because it spelled 30% of Yejia Xuefei, the original flavor of the beans was slightly sour with berries. The integration of lemon juice does not make Espresso more amazing, but aggravates the green taste of coffee. After mixing with granulated sugar, there are full layers of bitterness and bitterness, and each flavor can clearly distinguish 🤡.

Try 2: mocha pot espresso + lemon slices + one spoonful of sugar

Because when this coffee was first born, the mocha pot was standard for Italian home-brewed coffee, and many Italians would add lemon to the espresso brewed in the mocha pot. So Qianjie is going to make a cup of mocha pot coffee with lemon slices and give it a try. Absorbing the bean lesson of the previous concentrate, Qianjie plans to use the medium and deep baked Brazilian Queen's Manor for production.

Mocha kettle extraction scheme: 20g Ek43s 3.5 grind degree, 120g water, 80g coffee liquid was obtained.

The coffee brewed in a mocha pot is smooth in the mouth, with a hint of nutty and caramel aromas, medium bitterness and sugarcane sweetness. After mixing a little lemon juice, the strong acidity preempts the whole taste buds. After adapting to the concentration of this acid, the bitterness of coffee follows, and the whole sense of experience is quite different from what was expected. To put it simply, it is "overturned" again.

Summing up the experience of two failures, it may be that the coffee beans are not selected correctly, or the lemon juice is squeezed too much, and the balance between lemon and coffee is not found. So if you want to try to replicate this Roman espresso, try a few more beans, grasp the amount of lemon juice, find the balance between the two, and make a good cup of Roman espresso.

Qianjie once tasted a cup of Dirty with a good memory in a cafe. It is understood that a small amount of lemon juice was added to the concentrate to embellish the flavor and make the whole cup of coffee more layered. Thus it can be seen that when modern professional baristas inherit ancient skills and add more novel elements, they can also derive a coffee drink that impacts the taste buds!

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