Appreciation and production of Italian coffee

Introduction to Italian Coffee the true identity of espresso began with the invention of the pressure steam coffee machine. At the beginning of the last century. The coffee produced by this machine is five to six times as strong as regular coffee. It is called espresso, which is traditionally called super-espresso. The taste of this coffee is very special, the entrance is "bitter" and "astringent". The reason for adding quotation marks is because I think it is the unique taste of espresso, which stimulates the taste buds, not the uncomfortable bitterness and astringency. After a moment of entrance, it feels slightly sweet and has a long aftertaste. No sugar is recommended. If you taste the "bitterness" like the "bitterness" of medicine or other bitter food, and stay in the mouth, then there is something wrong with the coffee. Espresso should be tasted hot with the least bitterness and rich aroma. The upper layer must have coffee "oil", the color is scorched yellow, the foam is delicate, close can smell strange fragrance. Never smell sour. Strongly despise paper cups! Espresso milk is indispensable to Europeans, and its combination with coffee is perfect. Latte originally means milk, and this coffee drink is the product of the natural extension of espresso. Milk removes the astringent taste of coffee and blends with milky fragrance. It tastes excellent and is the most acceptable. Compared with ordinary coffee with milk, latte has a stronger milky flavor, no "water" and a relatively slippery taste. The container can be a porcelain cup or a glass. I suggest that a porcelain cup. In Italy, the latte in a glass cup is called lattemacchiato. It is recommended that the temperature is not too high, it is appropriate not to burn the mouth. Its real name is caffy è latte, we call it-caff è latte. Cappuccinocappuccino, which is popular all over the world, is not really known to the world until the 1990s, in which the promotion of Starbucks plays an important role, but it is the commercial promotion of Starbucks that makes this unique coffee drink beyond recognition. I will protest strongly in the next article! the biggest feature of cappuccino is its foam-- milk foam. A good cappuccino must have a delicate, smooth and wonderful foam (reluctant to use the word "foam", but a good foam will not see any bubbles) and the right amount of milk must be fully mixed with honest espresso. It is recommended that one espresso with two milk and two foam. In fact, during the production of cappuccino, milk and foam are merged into one, and the above configuration data is only an estimate. If you take the cappuccino from the barista, drink it right away; if you take the cappuccino from the waiter, stir it up before drinking. Because it takes less than half a minute for foam to be completely separated from milk, and if you don't stir, you can't taste the wonderful feeling of cappuccino passing through your lips-teeth-tongue-throat and finally warming your stomach. The temperature of cappuccino should not be high. It is best to drink it dry without burning it. When drinking, it should be coffee mixed with milk and foam trinity, as thick as old wine, smooth as silk, and if you want another cup before the last sip, it means you have something good. If it is too hot, it is not good; there is too much milk and too little latte, which is no different from that of latte; the milk foam is too thick and destroys the taste; the coffee is tasteless and espresso is not good. If you drink cappuccino with a beautiful pattern, taste it with your heart. There are only a few baristas who can pull flowers for cappuccino, and they must be careful when making them, so the quality of the coffee will not be bad. Cappuccino

Finally, it is introduced that macchiato--- 's favorite taste of this kind of coffee is the same as that of alcoholics drinking vodka, with thick espresso plus half milk and foam, without astringent taste. My guests usually pour a whole bag of sugar into a small coffee cup, stir it and drink it up, feeling like a word-cool! Personally, I think this is the most difficult coffee to get. You must have a good espresso and a good foam, because the people who drink this are experts and can't be fooled. Four prerequisites for macchiato to make espresso:

A good machine is essential. Of course, there is a difference between professional and household ones. Then try to use a good machine according to your specific requirements and conditions, and do not advertise here. Coffee beans espresso coffee beans are specially processed and can not be replaced by ordinary coffee beans. The taste of espresso coffee beans varies greatly from price to price. Water is a link that is easy to overlook. How can the quality of coffee be guaranteed by odorous water? The water in New York is very good, but I still install double filtration. Fourth, baristas practice more, accumulate experience, learn from other people's strengths, and only thick accumulation can lead to thin hair.