Italian Coffee you don't know (2)

The production standard of Italian coffee, espresso

Who knows why? Italian coffee has been made for more than 100 years, and up to now there is no unified standard accepted by people in the coffee industry all over the world. Most parts of Italy, especially in the north, basically follow the standard of 40-45 milliliters. In the south, especially in Florence, all coffee shops adhere to the standard of 25-30 milliliters; as people say, espresso, ristretto.

If the Italians are the founders of Italian coffee, if they do not have a unified standard themselves, what can we use as the standard?

The Americans are in charge. They say it's a standard of 25-30 milliliters. Why? This seems to have been learned from Florence, or a place that really represents Italian tradition. Of course, this is the birthplace of the European Renaissance and the birthplace of the whole European culture. But is that a basis?

Why do most areas not follow this standard, but adhere to the standard of 40-45 milliliters? What is said in public is reasonable, and what is said by a woman is reasonable. What is rational?

In order to know which standard is correct, or appropriate, we have to ask a "why"? According to what criteria to determine the size of this capacity, what is the principle? It seems that up to now, we have not heard such an answer. What is the standard and where is it?

China Coffee Trading Network: www.gafei.com