Espresso, the source of modern coffee
Espresso subverts the world's perception of coffee with a mere 30ml of coffee, while making baristas as cool as bartenders and creating countless varieties of coffee, whether it's cappuccino, latte, Macchiato or those original private coffees, almost all of which are based on Espresso, so for many coffee shops, there is no good Espresso, there is no good coffee.
Espresso means fast in Italy, so Espresso is first famous for its fast extraction. In addition, Espresso is also called Italian concentrate by the Chinese. Although Espresso does not mean concentrated, the taste of Espresso is really very rich, so it is not too much to call it espresso. This is why we add a lot of milk to Espresso and it will become Cafe Latte.
However, apart from the Italians, there are not many countries in the world that really like to drink Espresso, so Espresso is more likely to appear in front of us in cappuccino.
The real Espresso is generally very small, with a single portion of 30ml and a double portion of 60ml, with rich fat, no milk, but sugar. Many Italians drink Espresso without sitting, just stand at the bar, wait for the coffee, and then leave after a few mouthfuls.
For most Chinese, Espresso doesn't taste right, and more importantly, it's really hard for us to get a really good Espresso in China.
China Coffee Trading Network: www.gafei.com
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The suitable temperature for drinking different coffee.
When drinking different kinds of coffee, the temperature of the coffee is very important, basically all the coffee is required to drink hot, so only those who do not know how to appreciate the coffee will order a cup of coffee and drink it for half a day. Similarly, in many cases, the temperature of coffee produced by baristas will be unstable, in fact, it is a good professional habit to adjust the temperature of coffee according to the season, but this
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Make layered coffee good-looking and delicious
Layered coffee is actually the use of different raw materials of different proportions, through slowly poured into the cup to achieve a sense of layering between different raw materials. So whether the coffee is layered or not is only related to the way it is presented, it has nothing to do with taste, and even half of it, I think the taste of layered coffee will be slightly worse than that of non-layered coffee. When we order a cup of layered coffee at the coffee shop, we can press
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