Espresso is a popular coffee drink all over the world.

Espresso is a type of coffee with a strong taste by brewing coffee with extremely hot but non-boiling hot water under high pressure and grinding it into a very fine coffee powder. It was invented and developed in Italy and began in the early 20th century, but until the mid-1940s, it was a drink made separately through vapor pressure. After the invention and successful commercialization of the Spring Lever (spring piston lever) coffee machine, espresso was transformed into a drink known today. The pressure used in the production process is often 9 to 10 atmospheric pressure or bar pressure.

By definition, espresso has a thicker texture than dripping coffee and contains more dissolved matter per unit volume than dripping coffee; supply is usually calculated in terms of "shot". Espresso is chemically complex and changeable, many of which decompose due to oxidation or a drop in temperature. A feature of properly brewed espresso is the presence of coffee fat (crema), a reddish-brown foam that floats on the surface of espresso. It consists of vegetable oils, proteins and sugars. Coffee fat has the combination of emulsion and foam colloid.

Through the short-time and high-pressure brewing process, the unique flavor of a cup of coffee is stronger than other brewing equipment after being concentrated. However, there is less caffeine because of the short quenching time. Espresso is often used as the basis for coffee drinks mixed with other ingredients (such as milk or cocoa), such as lattes, cappuccinos, macchiato and mocha, without over-diluting the coffee.

Espresso, main categories:

Cappuccino is a mixture of espresso, hot milk and frothy milk. The milk foam on the top layer makes the coffee warm and fragrant.

Latte (latte), which means fresh milk in Italian, can be literally brewed into latte by adding hot milk of 2 to 3 and espresso of 1 to 3.

Macchiato, the Italian word for stain. There are two main types, coffee macchiato, also known as lungo, Italian "long", which refers to the addition of a small amount of milk to espresso as a "stain", while milk macchiato, also known as cortato, Italian "short" refers to milk with a small amount of espresso as a "stain".

Mocha coffee, made from a mixture of espresso of 1Compact 3 and distilled milk of 2Univer 3, plus chocolate, is a variant of latte, which tastes much better after having too much chocolate or cocoa.

Moccaccino is similar to mocca in that cocoa or chocolate is added to a latte, but the taste of the mocha is reduced by adding more hot chocolate.

American coffee, espresso with a lot of hot water, the taste is relatively soft.

Espresso is rich in Italian coffee culture, reflecting the accumulation and retention of its culture. Unlike the simplified instant in North America, the Italians have always retained a wide variety of coffee and its making techniques. When you order coffee, you name it one by one, and serve all kinds of coffee in containers of different sizes.