Full-bodied Italian espresso Espresso

Espresso, invented by the Italians, is a process of rapid extraction with high-pressure hot water or steam to turn the deeply roasted, finely ground coffee powder pressed into pressed powder into an extremely rich and mellow coffee drink. The surface of a perfectly cooked espresso is covered with a deep golden layer of coffee fat called "Cream".

The coffee powder used to make espresso is usually between 7 and 12 grams, and the coffee cooked by this standard is the most common standard espresso, also known as "double espresso (Single Espresso or Espresso Shot)". If the handle and powder box of the espresso machine used in cooking reaches the capacity of 14 to 18 grams, it can be made into "double espresso", usually called "Dopier" or "Double Espresso". If the amount of coffee powder is increased to 21 to 27 grams, you will get an extremely strong "triple espresso", called "Triple Espresso".