Tell you the meaning of espresso coffee common sense

In Italy, espresso has at least two meanings: one is fast, and the other is old, probably from the age of enlightenment, referring to something specially prepared for you, which is a custom to please people. So, Caffe Espresso (Italian espresso) is a cup of coffee that is specially and quickly made for you.

In the original Italian text, Espresso means quick, fast, and there is another saying that the word comes from the French word "Extress", which means "specially made for you". Italian espresso (Espresso) needs to be made with the help of a machine, which is somewhat "refined and dewy", so a good cup of Italian espresso is expensive.

Espresso is twice as strong as regular coffee. It is usually treated with freshly ground coffee beans in a high-pressure machine to preserve the strong aroma of coffee, so drinking a small cup is refreshing enough. If it is not enough, you can Double or Trebleshot.

The Italian coffee maker has enough pressure to force the hot water through the very fine and squeezed coffee powder to absorb the strongest taste of the coffee and then drip it into the cup below.

The production of miniature coffee is a delicate technique, which is widely misunderstood outside Italy, and Italians do not explain it. The correct use of espresso machines and grinders represents four centuries of mankind's top achievement in exploring the extraction of aroma components from roasted coffee.

One of the reasons for the lack of standards for espresso production is that the technology is too new. The complexity of coffee is comparable to that of alcohol, but the tradition and practice of alcohol has a history of thousands of years.

By contrast, the espresso tradition is like a gourmet baby. In the early design, the Italian coffee maker used steam to generate pressure. The direct use of steam pressure means that the water temperature of the coffee is too high, which destroys most of the aromatic oil in the coffee, and occasionally the coffee machine explodes. Espresso really appeared on the world stage in 1947, when the Italian company Gaggia used spring pistons to produce hot water with pressure to make coffee.

The production of espresso is at the peak of all coffee-making methods, which can maximize the aroma of coffee, leaving excess acid, caffeine, etc., which are done by pressurization. However, outside Italy, there has never been a standard to examine this approach. The whole world knows how to buy these wonderful machines, but they know nothing about their potential. If you do it very carefully, espresso tastes as good as coffee powder smells, maybe even better. The best state is honey-like consistency, combined with unusual aroma and texture. But this pursuit is difficult to master.