Why do few people drink espresso in coffee shops? How strong is espresso?

Recently, a little friend would come to Qianjie to order a cup of Italian concentration whenever he was sleepy. after drinking it, he first frowned, then contained a mouthful of water and quietly waited for the bitter taste to dissipate, and soon came back to life full of blood. Finally, he could not help but sigh:

"Ah, it's refreshing, but this thing is really bitter!"

As a national-level drink in Italy, locals believe that only Espresso's strong scorching and even bitter taste is in line with the setting of coffee. In China, unless they are baristas who are ordered to debug every day or individual enthusiasts who seek to stimulate the taste, as long as a few people mention the taste of Italian concentrate, the first thing that pops up in their hearts is also "bitterness." as for the colorful bitterness, or unforgettable bitterness, it depends on whether it is extracted properly, as well as the threshold for the taster to accept the bitterness.

Qianjie mentioned when sharing the Italian coffee culture that a cup of espresso can be made quickly and drank quickly, and the whole process focuses on high efficiency and fast rhythm, especially suitable for working people who are in urgent need of rapid intake of caffeine, in sharp contrast to slow extraction methods such as hand flushing. Therefore, the main reason why Italian concentrate has become the most popular item in European cafes is not the taste of coffee, but its speed.

In addition to being fast, the most important feature of Italian concentration is its high concentration. Compared with the SCA gold cup extraction standard of 1.15% to 1.35%, the Italian concentrated TDS concentration usually reaches 7% to 12%, which is the strongest and bitterest of all coffee categories, but you should know that bitter coffee is not equal to bad coffee.

The front street in the article "shallow baked beans drink fruit acid, that deep baked beans drink what?" It has been mentioned that bitter coffee has many unique and profound aromas compared to those with sour floral flavor, such as caramel, dark chocolate, butter cookies, fried nuts, toast, spices and so on. These aromas not only make people fall in love with coffee, but also provide us with the key to judging the quality of a cup of espresso.

For example, Qianjie will make the classic deep-baked Italian combination of Brazil + Manning + Luodou concentrated according to the powder-to-liquid ratio at 1:2. Thanks to the three key elements of fresh baking, fresh grinding and pressurized extraction, coffee not only contains rich oil (Crema), but also always permeates with a variety of volatile aroma. When you put the freshly made concentrate close to your nose, you can immediately smell the baking smell of caramel cookies, fried spices and dark chocolate, just like entering the bakery.

Even though our taste buds are suddenly stimulated by the bitterness and excessive intensity of the upper Crema when we take the first sip, the bitterness dissipates immediately after swallowing, and soon the mouth returns with a hint of coffee aroma and a pleasant sweet finish.

Because of this, people who like to drink Italian concentrate not only want to experience the extremely exciting bitter taste, but also want to enjoy the coffee aroma behind the bitter rhyme in this small cup of high concentration liquid, as well as the sticky texture brought by high concentration and Crema.

Although for most Chinese people, Italian concentration gives people the impression that bitterness is the priority, which is even worse than drinking traditional Chinese medicine. But in recent years, with the development and innovation of boutique coffee, more and more high-quality coffee beans have been gradually applied to Italian machines, showing a taste different from the traditional bitterness under the assistance of high temperature, high pressure and fine grinding, the most representative of which is SOE.

It is not difficult to find that SOE, which advocates a single producing area, tends to use lightly roasted fruit acid beans in order to get a cup of espresso with lighter aroma and higher flavor identification. In order to achieve a better extraction effect, we will combine experience and adjust the parameters according to the actual situation, but under the blessing of high temperature, high pressure, fine grinding, high speed, as well as Crema, high concentration and other factors, some of the distinct features (exquisite flower aroma, refreshing juice, bright acidity, rich layers) will produce big or small taste differences in espresso.

For example, strawberry candy in Qianjie usually rushes out by hand with obvious aromas of raisins, strawberry fudge and light flowers, while espresso shows rich red berry jam and orange-flavored chocolate.

Another example is the manor claw, which gives priority to the flavor of passion fruit, grape juice and almonds by hand. When extracted by an Italian coffee machine, the refreshing fruit juice has evolved into a fruit wine-like fermented flavor, with a mellow and sweet aftertaste of dried apricots.

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