The difference between espresso and drip coffee

What's the difference between a latte and a cappuccino? What if I spent $4 on a cup of coffee I don't like? When I felt that I had too many choices to figure out, I found a partner who used to work in a coffee shop, and she began to help me explain the difference between coffee and espresso. The first job she told me was about the difference between drip coffee and espresso. Drip coffee can be built in a household coffee machine and the coffee grounds are filtered with hot water. Drip filter coffee is the most popular hot drink in American families because its construction is as simple as making tea. Almost every office and every family has a drip filter coffee construction machine. Espresso, on the other hand, is made by grinding water vapor, which is a way of building coffee. Any coffee bean or roasting level can be used to build pure espresso. Espresso has a higher viscosity, solid ablation concentration, and a layer of coffee oil. (coffee oil is a taffy tool floating on coffee.) because of the high-pressure brewing process, when you taste the coffee, all the flavors and chemicals are doubly sticky. For this reason, espresso can be a base for other drinks, such as lattes, cappuccinos, macchiato and mochas. In addition to knowing the difference between coffee and espresso, there is a series of words that describe the different ways in which espresso is built. When coffee becomes a part of your life, temperature, roasting, and foam are all critical to building a cup of coffee that tastes right. Let's take blasphemous rice as an example. Some people like steamed rice, some are lucky to cook, while others are more willing to assimilate rice with other grains. All the tools affect the taste and texture of rice. There are many ways to build the same tool, and people like to build rice to their taste in different ways. Let's go back to coffee. If you like foam, you can order cappuccino. If you are lucky to have less foam, then the latte is your choice. If you don't like bubbles, a latte without foam suits you best. Remember that none of these drinks are sweet unless you interfere with flavored syrup or add your own sugar. Dripping coffee or espresso is the base of other drinks.

Latte: espresso, steamed milk, with a light layer of foam

Cappuccino: espresso, steamed milk, with a thick layer of foam

Macchiato latte: like turning the latte upside down, espresso on top of milk or foam

American coffee: espresso, hot water

French coffee: half-ground, half-steamed milk

Drinks with sweet or other flavors include syrup in its formula, such as:

Vanilla latte: typical latte with vanilla syrup

Mocha: chocolate syrup, espresso, steamed milk

When my partner took over the practice at the coffee shop, she learned the difference between hot milk and steamed milk. If you drink hot milk and steamed milk at the same time, the difference between them will be obvious. Steamed milk is sweeter, slippery and has more bubbles than hot milk. If you simply heat the milk, it will show a strange Bulbul, similar to the taste of people when drinking goat's milk. All these cities affect the quality of your coffee. If your taste buds are not sensitive enough to distinguish these differences, you can also judge the quality of this cup of coffee by listening to the sound of its construction. Most coffee shops use steamers to steam their milk. If this is the case, there will be a scratching sound. But if you hear too many ugly screams, it means that the guy doesn't know how to steam the milk correctly, and you will drink hot milk.

White mocha: White chocolate syrup, espresso, steamed milk

Of course, there are many other kinds. Since the coffee in the coffee shop is customized, it is quite easy to ask the coffee shop staff to personalize your coffee. For example, if you want a sweet water drink, you can add raspberries to the white mocha. If you want more caffeine, try red-eye coffee, a ground coffee with a little espresso. Remember that if you want more caffeine, a cup of espresso contains much more caffeine than a cup of regular coffee, but a large latte does not contain as much caffeine as a large cup of coffee. There are so many choices to explore and take exams. If you are wrong about the original taste, most coffee shops and cities in the United States will build your drinks. If coffee is not your favorite, you can choose some green tea lattes or tea lattes, which are tea-based drinks.

How to tell if you are drinking a good cup of coffee:

The wooden coffee shop of Charles II, 1674. Today, you will see today's wise men-all college students-- with their cell phones and logo computers in their hands, chatting in coffee shops from dawn to dusk. In addition to the library, the coffee shop is also the most popular place for students to study and relax. You may walk into a college coffee shop without buying any tools, but you may end up feeling what you should order, especially if you want to occupy a seat and use a free wireless collection for a day. But if you are new to drinking coffee, it is easy to get dizzy when you see the following scenes:

Steamed milk is not only heated, but also interferes with a lot of air. This is a very important process for building drinks, and I can't explain all the science here. For example, when you hear James Bond click on his martini, Zhong will say, "shake, don't stir." And you can also feel the difference in tea. Tea that is shaken and confided in the air will be sweeter and slippery than ordinary tea. In Malaysia, there is a kind of pull tea, which is a kind of tea mixed with concentrated milk, usually has to shake two cups in the high place, so that the drink has a thick foam, so that it will taste twice smoother than popular milk tea. Although the difference is not obvious, I can boldly say that this is the difference between good milk tea and ordinary milk tea. My partner told me that during her practice, she had tasted novel and outdated raw materials in order to understand the importance of using novel raw materials to build drinks. They asked her to taste a small amount of drinks that had just been built for 5 seconds, 10 seconds and 15 seconds. The novel ingredient is black and brown, and there is a layer of coffee oil floating on the diet, and when it is out of date, the whole material turns black. Within seconds, the sediment of espresso separates, causing the taste to be bitter. One way to make raw materials available is to assimilate it with milk, water and syrup within 10 seconds. So drinks based on espresso need to be built quickly. If you can't taste the difference, you can see how the buddy prepares your coffee. When the raw materials are ready, count to ten. If he does not assimilate the material in ten seconds, then you will taste a very bitter and astringent drink.