Italian coffee ESPRESSO

"Espresso" means "express" or "fast" in Italian. Italian coffee is called the root of good coffee. Although the reputation of Italian coffee belongs to Italy, the first Italian coffee machine was simply tried in France, but as we know today, it was successfully developed by the Italians.

In Italy, the price of a cup of Italian coffee is controlled by the government. For Italians who want to experience the taste of extra-bitter, espresso, they use "demitasse" (which means half a cup) to enjoy this coffee, which consists of 1.5 ounces of black coffee with some excellent cream to float on top of the coffee.

Generally brewing Italian coffee at home is made using a mocha pot invented in Italy, which also uses the principle of vapor pressure to quench coffee (another Watt's apprentice). The mocha pot can make the pressurized vapor pass directly through the coffee powder, allowing the steam to pass through the cell wall of the coffee powder (or Hook's apprentice), quenching out the inner essence of the coffee, so the brewed coffee has a strong aroma and strong bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of Italian coffee.

Wonderful talk about Italian coffee:

"wearing a Hugo Boss suit or a Moschino dress is most similar to the freshly brewed Expresso coffee: rich in style and unfathomable in style." Italian coffee, also known as Expresso coffee, refers to espresso extracted in an instant.

Generally, the Italian mocha coffee pot is used to make the pressurized steam pass directly through the coffee powder, let the steam pass through the cell wall of the coffee powder instantly, and completely quench the essence of the coffee to get a strong aroma and strong bitter taste. The surface of the coffee is also floating with a thin layer of coffee oil, which is very attractive. Since this is highly concentrated coffee, it is tasted in small cups.

China Coffee Trading Network: www.gafei.com