Espresso introduction to Italian Condensed Italy

Italian coffee, named Espresso in English, has been widely known by coffee lovers in China in recent years. This kind of pure black coffee, which is thick and fragrant, with a layer of golden foam floating on its surface, is thick and hot like the devil escaped from hell. It is often called to drink and falls into unspeakable charm and is unforgettable. The characteristic of Italian coffee is that it is a fast word in its English name; it can be cooked no more than ten seconds and drank quickly, because there are only two or three mouthfuls. The first thing most Italians do when they get up is to make a cup of coffee right away. Almost all men and women drink from morning till night. A small coffee shop called BAR can be seen everywhere on the street, selling a cup of coffee of about 400 lira, or about NT $10, for people to drink up standing up.

On average, Italians drink 20 cups of coffee a day. Coffee beans mixed with Italian coffee are the most fried beans in the world. This is in line with the special function of the Italian coffee pot to instantly extract coffee. Since the size of a cup of Italian coffee is only 50cc, and the amount of coffee beans is only six to eight grams, this kind of strong-looking coffee is actually not harmful to the stomach at all and even helps digestion. There is also a way to drink Italian coffee with milk, called Cappuccino, which uses steam above 130 degrees Celsius in an Italian coffee pot to first foam the milk and then float on the thick black coffee. Sweet fresh milk, pure white lovely; charming Espresso devil under its embellishment, immediately transformed into a wonderful angel!

Steam pressurized coffee maker brewing-Italian flavor

1. Characteristics

The steam pressurized coffee maker is characterized in that the coffee liquid is extracted instantly by using steam pressure. Bitter steamed coffee is the basis of all kinds of coffee, and it becomes more popular with the increase of years.

2. Preparation before brewing

In order to improve the extraction effect, the coffee powder put into the bucket should be pressed hard, and the steam in the upper half of the kettle should not be leaked, but should be well covered.

It should be used according to the number of people. A large capacity appliance must be used to increase the steam pressure, and if the pressure is weak, the coffee drawn will not be delicious.

3. Brewing method

(1) pour the required amount of boiled water into the lower half of the bag, then gently squeeze the deep-baked and finely ground bucket, about 6-8 grams per person, from the top.

(2) the upper half of the pot and bucket are combined with the lower part of the pot. Especially in the upper half of the pot must be well fastened.

(3) add fire to the utensils after grouping. When the boiled water in the lower half of the kettle boils, the water pipe will rise and take it off the fire after bearing the air. (the coffee liquid sprayed from the powder layer through hot water in the upper half of the kettle will be extracted.)

(4) the utensils are very hot, so be careful not to get scalded, and then pour them into a cup that is kept warm in advance.