How to drink espresso, what are the flavor characteristics? What coffee beans are the best for making espresso?

As we all know, espresso rarely appears on the menu of domestic cafes. It is more of a "hidden dish." Only when a customer names and wants espresso, the barista will make it.

The reason why it receives such "treatment" is not because of its touching size, but because most of our friends cannot accept the taste of espresso coffee. If you don't believe me, you can ask your friend sitting next to you. When it comes to espresso, his first impression is likely to be "bitter." Therefore, the audience for espresso coffee is more senior coffee guys or novice friends who have cultivated in coffee culture. Their expressions when drinking the concentrate were also very thought-provoking. After drinking the concentrate, they first frowned briefly, and then suddenly became enlightened, gradually showing a happy expression. Believe me, most of my friends who like condensation do. Therefore, friends often feel confused and ask Qianjie: Espresso is so bitter, what is so good to drink? To be reasonable, although it is indeed a fact that espresso is bitter, it is undeniable that it is indeed quite delicious. There are many advantages to espresso. The reason why many friends only drink it until bitter is mainly because people in China come into contact with coffee late and then have no habit of drinking espresso, so they don't know how to drink it. Enjoy a cup of espresso.

That doesn't matter. Today, Qianjie will come to share the advantages of espresso, and how we can drink it and drink a cup of espresso well. When you understand this knowledge and then drink it, you will know that bitterness can also be colorful... Isn't this still bitter...

What are the advantages of espresso coffee? To talk about the advantages of espresso, we have to mention its extraction method-pressure extraction, because the characteristics of espresso that are different from other coffees mainly come from this unique extraction method. The so-called pressurized extraction means that pressure is used to assist in the extraction of coffee. This extraction method can not only greatly improve the extraction efficiency of coffee, but also promote the emergence of some advantages that normal pressure extraction does not have. The pressure used by coffee machines to extract coffee is usually as high as 9bar. Such a high extraction pressure gives espresso coffee something called the "espresso soul"-Crema, a layer of golden foam floating on the surface of the concentrate., also known as "coffee grease." (Note: It just looks like grease and is called grease. Its essence is just a layer of foam)

Oil is a unique product of pressurized extraction! Under high-pressure extraction, carbon dioxide from the coffee powder will be wrapped by coffee oil and protein, forming bubbles and being pressed out of the powder bowl and added into the coffee. Because this layer of bubbles is dense and rich, its existence will greatly improve the taste of espresso coffee. When we drink, the first thing we come into contact with is this layer of oil. The soft and thick touch is the unique experience that this layer of oil brings us.

As Qian Jie said, in addition to protein, what wraps carbon dioxide to form Crema is also coffee lipids (real coffee oils). Thanks to high-pressure extraction and the fact that the filter accuracy of the powder bowl is not so high, the lipids of the coffee beans themselves will be dissolved in large quantities and added to the coffee. The addition of these oils not only enriches the aroma of coffee and makes the coffee smell more charming, but also improves the taste and aftertaste of coffee to a certain extent, making it more mellow and lasting for a longer time.

Of course, there is also the intensity of the espresso. The extremely high extraction efficiency allows us to completely dissolve the flavor substances in the coffee in a short period of time without too much hot water, which allows the extracted coffee to have a very high concentration. Since the aroma and taste of coffee are all concentrated in a small cup, we can enjoy the strongest aroma and taste when tasting it. But precisely because the concentration of espresso is too high, we are easily stimulated by such a high concentration of flavors when we first come into contact, causing the taste buds to be unable to quickly distinguish the flavors in the coffee, and then simply knead all the flavors together. It is delivered to the brain, and the information our brain receives is the most exciting and prominent of these flavors, such as bitterness or sourness.

The above are the characteristics of espresso coffee, which can be seen a lot. So if you want to deeply feel the delicacy of espresso, you may wish to try these few tips that Qianjie often shares. They are also often used by coffee guys when drinking espresso. They can not only make espresso better. It is easy to eat, but also allows you to experience the characteristics of espresso more comprehensively, which is really easy to make people addicted to espresso.

Tip 1: Drink water before drinking concentrate. Usually we place an order for espresso in a coffee shop with a glass of water. The purpose of this glass of water is to "gargle" you and clean the residue in your mouth.

As long as we take a sip of water before drinking the concentrate, we can not only taste the taste of coffee better because the mouth is cleaner, but the concentration of the espresso will also be slightly diluted due to the residual amount of water, so it will not taste too exciting and you can better feel every aspect of coffee.

Tip 2: Stir it before drinking. The second tip is to stir the espresso with a spoon before drinking it! The purpose of this is to allow the separated coffee grease to be reintegrated with the coffee body, so that we can have a more harmonious experience when drinking coffee.

Tip 3: Apply coffee grease to the mouth of the cup before drinking. After we finish blending the coffee, we can apply the espresso grease remaining on the spoon to the mouth of the cup. The purpose of this is to adapt the taste buds to the taste of espresso in advance.

Compared with coffee liquid, the taste concentration of oil is obviously not so high, so when we apply the oil on the mouth of the cup, we will drink the oil first, allowing our mouth and our taste buds to be stimulated in advance. After adapting to it, when we drink coffee liquid again, we will not only drink the bitter taste of coffee, and the flavors hidden behind the bitter taste will become fresh. Of course, this can also appropriately improve the taste of espresso when imported ~

Tip 4: Drink two more sips If the fat cannot help you adapt to the taste of coffee in a short period of time, then Qianjie will recommend that you not drink a large amount of concentrate in one go, but consume it in small amounts and multiple times. The same reason above, as we gradually adapt to the bitterness, we can better taste the original taste of coffee.

Tip 5: Use the right coffee beans. Of course, we can also make a cup of espresso with a less bitter taste at the beginning. As long as the coffee beans selected are not roasted too deeply or too lightly, the espresso coffee will not have too prominent bitterness or sourness, and the palatability will be higher. For example, the Qianjie Italian classic combination in Qianjie Bean List is a very good choice.

The Front Street Italian classic pairing at the Front Street flagship store uses a rich Mantelin mixed with a soft Brazilian flavor, as well as some Luo beans. The coffee made by medium and deep roasting is strong but not bitter. It will have strong aromas of chocolate, hazelnut, cream and caramel. The taste is soft and mellow. The addition of a small amount of beans not only makes the oil thicker, the layer and the taste are also more abundant, making it very suitable for making various espresso coffees. So, the above is all the content shared on Qianjie this time. By the way, in addition to drinking espresso directly, it is also suitable for drinking it with a small amount of sugar. If espresso is still too bitter for you, you might as well add some sugar. This will not only balance its bitterness but also make the taste smoother. The concentrate will make it easier to taste ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473