Learn more about the form of espresso

Espresso is a science, but science can't tell you what coffee should taste like.

We often say that the production of espresso is an art similar to music. In a perfect small espresso (Espresso Ristretto), a great deal of aroma blends with the texture of the coffee. The finest aroma components are locked in the coffee fragrant oil, which only takes a while to taste immediately, and then leave some memory in the sweet, long aftertaste.

The whole purpose of the introduction is to make a cup of coffee: it is characterized by a deep reddish-brown syrup called Crema; this layer of oil characterizes the strong aroma of coffee without bitterness; and the ideal espresso smells like freshly ground coffee, with a velvet-like texture on the tongue.

Many people prefer the tradition of coffee roasting and blending in northern Italy. In this style, the coffee beans are roasted to a dark brown, but there is no oil on the surface of the freshly roasted coffee beans, which is the most caramelized and avoids the nutty taste overshadowing the natural sweetness.

The purpose of blending is to obtain a balanced and comprehensive fragrance. A single variety of coffee usually has some defects, which need to be offset or compensated by other varieties of coffee. Sweet, with a variety of fragrances and a sweet aftertaste, it can be called a good match. The aroma of coffee should be balanced, a certain ingredient can not dominate the taste of the whole cup of coffee.

After deeper roasting, the coffee beans are dark brown and slightly greasy, which can be seen in southern Italy and as far north as Naples, and you can feel more "roasting aroma" in the cup when tasting the coffee. This is an important distinction.

Coffee, which is called French baking in the United States, has a greasy, almost black surface. Espresso made from these deeply roasted beans has a smoky taste, and the roasted taste overwhelms the fine and sweet inherent in the coffee. This degree of roasting is more bitter than ordinary espresso. Pour it into a large cup of hot milk and taste like Caf é Au Lait. The traditional methods in northern Italy strike a perfect balance between the taste of baking and a variety of aromas. Unlike the tradition of fine wine, it takes two artistic creations to get a delicious cup of espresso. In the vineyard, the brewing and bottling of wine is mainly done by winemakers, and the masters are proud to create delicacies. As long as it is properly stored, when you open the bottle and present the wine, it will have a satisfactory taste.

The coffee is roasted, ground and packaged, and the rest is entirely up to the person who makes it. It is more difficult to make espresso consistently than to bake coffee. Similarly, as a producer, you are completely subject to the quality standards of coffee roasting and blending. A world-class espresso mix can easily be destroyed by an untrained producer, and the best bartender cannot go beyond the limits of the coffee he uses.