Full-bodied Italian espresso
Espresso was invented by the Italians and is the process of making a very rich and full-bodied coffee drink from deeply roasted, finely ground, pressed coffee powder by means of rapid extraction with hot water or steam under high pressure. The surface of perfectly cooked espresso presents a layer of dark gold coffee fat called "Cream".
Espresso is usually made with between seven and twelve grams of ground coffee, which is the most common standard espresso, also known as "single espresso (Single Espresso or Espresso Shot)"; and" Double Espresso ", commonly known as" Dopier "or" Double Espresso ", if the espresso machine handle and compact selected for brewing have a capacity of 14 to 18 grams; If the coffee powder is increased to 21 to 27 grams, the result is an extremely strong "triple espresso", called "Triple Espresso".
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The charm of Italian coffee is full of Italian coffee.
In 1651, the first Italian coffee shop was born in the coastal port city of western Italy, but the beginning of Italian coffee shop culture originated from the Potega Cafe, a small and simple cafe in 1683, which opened in the Piazza San Marco in Venice. By the end of the 17th century, several cafes in St. Mark's Square were famous. Italian coffee: usually at home
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Irish Coffee born of missing Coffee Culture
Irish coffee born of missing is actually a perfect cocktail made of whisky and coffee. As a wonderful work in the distilled wine world, Irish Whiskey's sweet, fragrant and unique taste is blended with black coffee with clear temperament, supplemented by heating up in the heat-resistant cup and embellished with whipped cream, reflecting the purity and nobility of love and the persistence and innocence of yearning. Never tasted Irish coffee.
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