Italian national treasure, why don't you like it?
You know, Italians do not refuse coffee, espresso is Italy's national treasure drink, flowing in their bodies every day, their love for espresso is beyond your understanding. Why is our understanding of espresso so shallow? Or so repulsive? Mainly because you don't know enough about her and don't get used to her.
When "Italian concentration" is mentioned in the Chinese concept, only words such as "very bitter" and "few" are associated with it. Espresso and more can represent "essence", "professional" and "feast".
Espresso is often the cheapest coffee on MENU, which is really suitable for those who want to order but still want to save money. if you can correctly understand some knowledge of espresso, espresso will become the most professional, tasteful and inexpensive choice, even if it is not the best choice.
The taste of Italian concentrated "bitter" coffee can be simply divided into four categories: "sour", "sweet", "bitter" and "astringent". Under normal extraction conditions, the bitterness of coffee comes from its own caffeine. For Italian concentration, the biggest flavor feature is "bitter". The first impression of fresh contact with Italian concentration often comes from the strong entrance, and the impression of "very bitter" basically comes from this. After having the opportunity to try a lot, you can slowly feel the sweetness that is with the bitter taste. Not only in the taste, but also in the aroma.
The "thick" of Italian concentration is precisely because of the rich concentration of Italian concentration, which makes it clear to maintain its own style when other ingredients are matched. The most popular coffee drinks in cafes, such as cabbage and lattes, exist on the basis of wonderful Italian concentration. Italian concentrated "thick" in the encounter of sugar, the original mellow immediately turned into a full and round jelly, magical and gorgeous transformation, so enjoyed by Italians in 90% of the cases.
Italian concentrated "caffeine" Italians drink Italian concentrated several times a day without having to worry about excessive caffeine. Caffeine requires certain dissolution conditions, Italian concentrated extraction time is so fast that only a small part of the caffeine in coffee beans is extracted into the cup, compared with other ways, such as hand-brewed coffee, the content of a serving of Italian concentrated caffeine is half that of a cup of hand-brewed coffee (usually about 120ml).
The Italian condensed "less" doesn't care about Tian Chang Di Jiu (Eternal Dumpling), only about what it once had. The Italian style is concentrated in a small amount, and each mouthful presents a magnificent feast for the taste buds. Good Italian concentration, even if the amount is small, but the aroma lingers in the lips and teeth for a long time, dozens of minutes later, you can still feel the wonderful aftertaste.
Source: Xiao Xu's Cafe
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