Common sense of Italian Coffee beans Source of espresso Coffee beans

espresso beans

We know that coffee beans are generally divided into Arabica and Robusta, the former is usually higher, the latter is promoted because the latter is easy to feed, just like weeds have strong vitality. The former is not only usually raised at high altitudes, but also susceptible to pests.

Robusta is usually the main ingredient in instant coffee, but it is sometimes added to espresso beans because it is easier to make crema, such as Lavazza's grand espresso, which is a blend of 60% Arabica and 40% Robusta.

Espresso beans are usually a blend of beans because it is a more balanced way of brewing coffee. Acidic espresso has been considered a problematic taste in the mouth of ordinary Shanghainese because of the toxicity of starbucks. Of course, slightly acidic espresso is not a popular taste, because there are too many uncontrolled factors, and the requirements for brista can be very high.

For each brand, espresso's bean blend formula is a trade secret, not as scary as protecting coca-cola's formula, but an important one. As far as we are familiar with illy or lavazza, in memory, the former is to choose 100% Arabica, while the latter has several different recipes. As mentioned earlier, Robusta is mainly used for cost control and easier to make Crema, but it will increase the caffeine content of espresso to a considerable extent, and it is not recommended for such formulations unless there is a special preference.

Many domestic bakers are producing beans with separate varieties. Generally speaking, Brazilian beans and Yemeni mocha beans are more suitable for single espresso use, but due to the purchase channel and baking level, especially for the selection of bad beans, domestic manufacturers are limited in providing espresso beans.