How to drink Italian concentrate? What does Espresso mean? What is the powder-to-liquid ratio of coffee? How to make espresso?

For most people, the taste of espresso is strong and exciting, because few people take the initiative to come into contact with such a high concentration of coffee in daily life. Therefore, in order to prevent the "light taste" Xiaobai friends from ordering such a high concentration of "bomb", most businesses will not include espresso in the menu. However, Qianjie believes that more or less everyone has brushed it while surfing, and the coffee glutton gulps down the espresso in one fell swoop. Looking at the happy facial expressions of the glutton in the video, most rookies can't resist the temptation and are eager to try. As a result, don't say stuffy, just one bite will make a shiver (I won't say who it is), and then silently put espresso on the blacklist. A situation like this is the consequence of using an incorrect way of taste! Because you don't use the right way, you can't feel the taste of espresso and drink only the bitter substances that are focused on the surface. Never mind! In order to protect Xiaobai friends from the trouble of espresso, let's come to the front street today to share how espresso should be tasted.

The emergence and change of espresso in Italy in the 19th century, the original espresso machine was invented by Mr. Angelo Angelo Moriondo, and then it was constantly updated around it, resulting in a pressurized version that could be extracted by pressure, which is now known as the espresso machine. Because the coffee machine is assisted by pressure in the process of extraction, it can break away from the routine operation at that time (it takes a long time to make a cup of coffee) and quickly produce a small cup of coffee with a very high concentration. Such a cup of coffee is named "Espresso", which is the birth of espresso.

Espresso can be said to be the spiritual food of the local people in Italy, because it is made very quickly and has a lot of caffeine, a cup of coffee can guarantee the spirit of the day. So for the Italian people at that time, espresso was a refreshing medicine! Whenever there is a break at work, I will get out and order a quick drink, and then go back to work in a high state of mind (what a qualified social member)! At the same time, because the quality of coffee beans was not high at that time, coupled with the immature roasting technology, it required very deep roasting to cook coffee beans. The espresso extracted with this kind of beans has almost no flavor, only a stimulating and bitter taste. Therefore, "one mouthful of boredom" is very suitable for concentrated drinking at that time, which can not only save time, but also reduce the impact of bitter taste. Even in order to avoid bitterness, people will add a variety of condiments to neutralize the bitterness. So we can see from here that the vast majority of people needed coffee just to get the refreshing effect of caffeine!

With the change of the times, the quality of coffee has been improved with the spread of the concept of boutique, and the roasting technology has been improved. People's demand for coffee is no longer focused on the refreshing effect, but there are more requirements for the overall drinking experience. Such as the taste of coffee, the taste of coffee and so on. Because of the change in demand, then naturally, we no longer need to follow the original habits to taste coffee. Although, espresso doesn't need to be stuffy. However, it still needs to be drunk in a short time. Not only because the cooled high concentration of coffee will have a full impact on the taste, but also because the concentrated soul-Crema will dissipate quickly in a short time. So to get the best taste of espresso, we need to finish it quickly in a short period of time.

Because of the time limit, we have to feel the taste of espresso in just a few bites. So next, let's share with Qianjie, what are the main aspects of espresso taste? Aroma: the aroma of coffee is like the title of an article. It plays a fascinating role. To put it simply, it is a key object to attract people to drink coffee. So before drinking the concentrate, we can put our nose close to us and smell the fragrance emitted by the concentrate. Generally speaking, deep-baked Italian concentrates give off rich aromas of nuts and cream, while lighter ones emit lighter, seductive aromas of flowers and fruits.

Taste: because of the existence of Crema, espresso will not only taste more mellow, but also make us feel like cream, delicate and silky touch. Therefore, when tasting concentrated coffee, the taste of coffee is also a very important taste direction. Yu Yun: different from the regular single coffee, for espresso, it makes us feel more flavor attributes than the taste we feel when drinking it. Because the concentration of espresso is too high and the flavor is very concentrated, it is difficult for us to distinguish the flavor properties. However, after drinking the concentrate, the coffee substance left in the mouth will continue to give off a sweet taste and smell, because the flavor substances hidden in the oil begin to volatilize. And the taste and aroma experience we feel at this time is the aftertaste.

Then let's share with Qianjie how to drink espresso correctly.

How would you like your espresso? We'd better have a sip of ice water before formal tasting. Because the taste of espresso is really too concentrated, drinking a sip of ice water before formal tasting can clean the mouth so as to increase our perception of coffee flavor.

After rinsing with ice water, we first take out a spoon to stir the espresso! There are two reasons, one is that the concentration of coffee is not the same in the process of dripping, we need to stir so that the concentration of coffee can be evenly dispersed, otherwise the bottom of the coffee liquid will be very rich, and the surface will be very thin; the second is to let the oil into the coffee! The reason why many friends have a bitter taste is that there are some fine powders hidden in the fat, which will not only make the coffee bitter, but also make the coffee mellow. By stirring, you can not only better integrate the advantages of the oil into the coffee liquid, but also disperse the bitterness brought by the fine powder.

Of course, it is OK not to stir, so you will have a richer level of experience. However, if it is a beginner rookie, Qianjie is still recommended to use mixing, so as to reduce the bitterness of the oil.

Then, we need to take a big sip, let the evenly stirred espresso rush into the mouth, fill and wrap the tongue, which can make us fully feel the silky touch brought by the oil, which is very comfortable! If you use light-baked SOE instead of deep-baked beans, it will taste thinner because the beans are shallower in baking and extract less fat. (friends in front of the screen drink first)

And then began to feel the aftertaste of coffee. After swallowing, we shut up and enjoy the aftertaste from our throats and the continuous aroma of coffee in our mouths. Finally, take a sip of water to feel the coffee on the taste buds. Don't be too comfortable!

If you still think espresso is not good at this time, it doesn't matter! After all, each has his own preferences, just pick what you like! -END-