The Technology of making Italian Coffee talk about the essence of making espresso

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

We often say that espresso making is an art akin to music. In a perfect cup of Espresso Ristretto, a lot of aroma and coffee texture blend together. The finest aroma components are locked in coffee aroma oil for only a short time and need to be tasted immediately before leaving a memory behind in the sweet, long aftertaste

To make a cup of coffee: it is characterized by a dark brownish syrupy layer of what is called crema; this oily layer characterizes a strong coffee aroma without bitterness; the ideal espresso smells similar to freshly ground coffee and has texture characteristics like velvet wrapped around the tongue.

Many prefer the coffee roasting and blending traditions of northern Italy. In this style, the beans are roasted to a dark brown color, but the freshly roasted beans do not have oil on the surface, the caramelization reaction is most complete in the beans, and the nutty flavor is avoided to overpower the natural sweetness.

The aim of blending is to achieve a balanced, comprehensive aroma. A single variety of coffee usually carries certain defects that require other varieties of coffee to offset or compensate. Sweet, has a variety of aromas and sweet aftertaste, so it can be called a good blend. The aroma of coffee should be balanced, and one ingredient cannot dominate the taste of the whole cup of coffee.

Deeper roasting, which produces a dark brown color with a slightly oily surface, can be found in southern Italy and as far north as Naples, where coffee is tasted with more "roasting aromas" in the cup. This is an important distinction.

Called French roast coffee in the United States, the beans are greasy and almost black. Espresso made with this extremely roasted coffee bean has a smoky flavor, and the roast overpowers the inherent delicacy and sweetness of the coffee. Roasting at this level is more bitter than regular espresso. Pour it into a large glass of hot milk and it tastes like Cafe Au Lait. The traditional method of baking in northern Italy, however, is to achieve a perfect balance of flavor and aroma.

Unlike the tradition of fine wine, it takes two artistic creations to get a good espresso. In vineyards, wine making and bottling is done primarily by winemakers, masters who take pride in creating delicious flavors. As long as it is properly stored, when the wine bottle is opened and presented, it will have a satisfactory taste.

The coffee is roasted, ground and packaged, and everything after that is entirely up to the person who makes it. Making consistently good espresso is harder than roasting coffee. Similarly, you, as a producer, are completely subject to the quality standards of coffee roasting and blending. World-class espresso blends can easily be ruined by an untrained producer, and the best bartender cannot exceed the limits of the coffee grade he uses.