The basic knowledge of espresso the common sense of ESPRESSO

Literally, "espresso" means "made on the spot after a customer orders", but when used in coffee, it changes from an adjective to a noun. It is a chemical and physical product. Professionally made espresso is made of dissolved sugar, caffeine and protein, oily and colloidal emulsions, suspended coffee particles and tiny bubbles. Vision (cheese-like foam or "crema" that stimulates taste buds) and smell play an important role in the final judgment, with more than 600 chemicals included in each different mix. Aroma and taste are included.

A perfect espresso relies on the density of "crema" (foam) to retain calories and aroma for a short while of making and drinking.

The best mix is a mixture of several types of coffee from different parts of the world. Blending is specially designed for use on espresso machines, typically medium to deep baked beans, which may contain 5, 6 or more varieties of origin.

The blending of pure Arabicas-from multiple sources-is softer and more aromatic, but the combination of Arabicas and Robustas is more textured and has a stronger flavor.

Although the concentration of caffeine is high (about 80-85% extracted), a good espresso contains no more caffeine than other filtered coffee because the contact time between water and coffee is shorter.

Tasting experts at Lavazza have created a range of blended coffees. With their years of experience, a precise proportion has been determined for each match.

The coffee beans are packaged immediately after baking, and the carbon dioxide produced by the baking process (90% of the gas is produced at this stage) gradually spreads in the remaining space of the bag, and the pressure increases, causing the bag to burst. To avoid this, glue a valve to the bag so that carbon dioxide can be discharged, but prevent oxygen from entering.

Roasted coffee is perishable and should be prevented from contact with light, moisture, especially oxygen in the air. These substances will change the taste and flavor of beans, and the characteristics of coffee will decline when the essential oily ingredients in coffee come into contact with light or oxygen. When this happens, oxidation occurs, and the unpleasant, rotten smell will outweigh the natural aroma of the coffee itself.

Decaffeinated coffee

Many of the effects of coffee on our body functions are mainly caused by the caffeine it contains. A small cup of coffee contains 50-150 milligrams of this alkaloid. A scientist named Ludwig Raselius uses steam to infiltrate coffee beans. Caffeine is released through porosity and can be easily extracted with an organic solution.

It should be noted that the term "decaf" has strict legislative provisions to ensure compliance with many legal restrictions. These rules specify not only raw coffee beans, but also the percentage of caffeine allowed to make coffee. Every caffeine removal method must comply with EC regulations, and caffeine in raw coffee beans must be reduced to less than 0.1%.