Understand and identify the quality of Italian coffee ESPRESSO coffee

ESPRESSO Quality

Coffee, what is it? A drink, a carrier of taste, a way to feel the details of life.

When you enjoy a cup of coffee packaged by various cultures in a cafe for dozens of dollars, you can think about and learn to identify whether what you drink is a perfect cup of good coffee, instead of spending dozens of dollars to drink it is "washing pot water", so that you always feel that coffee is bitter, coffee is not good to drink, coffee affects sleep. If so, then unfortunately, you may pay dozens of dollars to drink a cup of coffee has been failed. But if you pay Money, you should be entitled to a cup of coffee that's good value for money and perfect.

So what is good coffee, and how easy is it to identify and taste a cup of coffee you paid dozens of dollars for in a cafe? In this article we will show you simple standard methods to identify Italian coffee that is currently gaining popularity in China.

Several classic Italian coffees are: espresso, cappuccino, Moke mocha, Latte latte, etc. All Italian coffee is brewed from a coffee, which is the essence of Italian coffee-espresso. In this article we will focus on understanding and identifying this cup of Italian coffee.

1. A glass of perfect Espresso is really hard to come by

Making a good cup of Espresso is one of the most challenging "activities" for both a coffee lover at home and an experienced Barista in a cafe. A perfect cup of espresso, like a good record, is a mixture of art (the craft of the maker) and technology (the design of the coffee machine). I often tell my customers that extracting the perfect Espresso is like playing the piano, and with a fancy coffee machine (piano), you need someone who knows coffee (music) to extract the perfect coffee (music).

Dr. A. Illy) in his book (Espresso Coffee: The Chemistry of Quality, Publisher: Academic Press; (October 1995) ISBN: 012370670X) once said that after many experiments, * his * definition of making a good Espresso is: With 7 grams of freshly ground coffee powder, using 91C water temperature at 9Bar pressure, through about 25 seconds of extraction to obtain a cup of coffee beverage about 30ml, this cup of coffee surface should be covered with a layer of reddish brown foam (Crema). These "indicators" are now basically recognized by everyone. It sounded like a quantified condition, and there were no special requirements, but it was not easy to implement. This is because, machine and human factors aside, coffee beans themselves are a natural product, and the optimal performance of each variety, batch, blend does not necessarily require the same grinding, water temperature, and compaction requirements as Dr. Ely's book or any of them. It also requires the experience of the producer and constant experimentation to come up with it. However, the domestic coffee information is very limited, the culture of coffee bar practitioners, especially the foreign language level, is generally poor, it is difficult to read excellent foreign information, and the coffee knowledge and level of all domestic baristas are quite mixed.