Basic knowledge of espresso espresso what are the taste characteristics of espresso?

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When it comes to espresso, the first reaction of many friends is:

In fact, a good espresso is not only bitter, its taste characteristics can be divided into four parts: aroma, sour taste, flavor, mellow thickness.

If you want espresso to have good aroma and flavor, in addition to the good quality of coffee beans and getting proper roasting, the most important freshness! After the coffee beans are roasted, the carbon dioxide will be reduced over time, and the aroma and flavor will be carried away by carbon dioxide, so the longer the coffee is kept, the more tasteless it will be.

The coffee beans currently sold in Qianjie Coffee, both individual coffee beans and Italian coffee beans, are issued within 5 days after baking to ensure that the coffee beans are always in the freshest state. According to the experience of Qianjie coffee store, four types of Italian coffee beans on the front street can be extracted more stably 7 days after the baking date. Within 7-40 days after baking, it is the best appreciation period for coffee flavor and aroma.

The acidity of espresso depends on the variety of beans and the degree of roasting. Although coffee shops are needed to make espresso, medium-to-deep roasted beans are usually used to ensure that the coffee is mellow and full-bodied.

Some of the coffee beans from Africa / Central and South America are rich in acidity. As long as they are not roasted until dark, the espresso extracted will also have a sour taste.

The four Italian coffee beans currently on sale in Qianjie are as follows:

Made of Ethiopian sun red cherry coffee beans (30%) and Honduran sherry barrel coffee beans (70%), "sunflower warm sun blended coffee beans" has strong wine aroma, sweet and sour vanilla cream, sweet and sour berries, and roasted nut flavor.

Made of Colombian washed coffee beans (30%) and Brazilian half-sun coffee beans (70%), the front street-boutique coffee beans have the flavor of nuts, dark chocolate, soft fruit acid and caramel.

The "Front Street-Commercial blend of Coffee beans", which is composed of Robusta washed coffee beans (10%), Colombian washed coffee beans (30%) and Brazilian half-sun coffee (60%), has the flavor of nut, cocoa and caramel.

Composed of Yunnan washed small coffee beans (30%) and Brazilian half-sun coffee beans (70%), "Qianjie-basic blended coffee beans" has a soft fruit acid, caramel and nutty flavor.

Its "sunflower warm sun matching", "boutique matching" and "basic matching" will have varying degrees of soft sour taste. And "commercial blending" because of the addition of a small amount of Robusta coffee beans, so the acidity of the extracted espresso will be reduced.