The Source of Modern Coffee Espresso espresso
Espresso subverts the world's perception of coffee with a mere 30ml of coffee. At the same time, it also makes baristas as cool as bartenders, and can create countless varieties of coffee, whether it's cappuccino, latte, Macchiato or those original private coffees. Almost all of them are based on Espresso, so for many coffee shops, there is no good Espresso. There is no good coffee.
Espresso means fast in Italy, so Espresso is first famous for its fast extraction. In addition, Espresso is also called Italian concentrate by the Chinese. Although Espresso does not mean concentrated, the taste of Espresso is really very rich, so it is not too much to call it espresso. This is why we add a lot of milk to Espresso and it will become Cafe Latte.
However, apart from the Italians, there are not many countries in the world that really like to drink Espresso, so Espresso is more likely to appear in front of us in cappuccino.
The real Espresso is generally very small, with a single portion of 30ml and a double portion of 60ml, with rich fat, no milk, but sugar. Many Italians drink Espresso without sitting, just stand at the bar, wait for the coffee, and then leave after a few mouthfuls.
For most Chinese, Espresso doesn't taste right, and more importantly, it's really hard for us to get a really good Espresso in China.
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Coffee Common sense individual Coffee Taste Coffee wonderful World
Single coffee, also known as origin coffee, in fact, mainly relative to mixed coffee, single coffee as the name implies is a single variety or single origin coffee beans, that is, unblended coffee. The name of individual coffee is generally composed of country of origin, place of origin, manor, grade and variety. For example, Jamaica Blue Mountain No.1 refers to the production of Jamaica Blue Mountain region.
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Make layered coffee good-looking and tasty coffee with cream
Layered coffee is actually the use of different raw materials of different proportions, through slowly poured into the cup to achieve a sense of layering between different raw materials. So whether the coffee is layered or not is only related to the way it is presented, it has nothing to do with taste, and even half of it, I think the taste of layered coffee will be slightly worse than that of non-layered coffee. When we order a cup of layered coffee at the coffee shop, we can press
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