Detailed introduction of coffee bit by bit Espresso

Yesterday, someone asked me why I usually drink lattes in coffee shops instead of anything else. As I answered yesterday, if you don't really like coffee, it doesn't matter what kind of coffee you drink. I drink lattes, but I'm more particular about coffee, nothing else.

The reason is so simple that a Latte is not strictly speaking coffee. Latte is an American specialty. In Italy, the origin of the word, if you order a latte in a coffee shop, most of it will give you a cup of milk. In the United States, the latte was changed to milk coffee mixed with a lot of milk, which is why StarBucks China gave the latte a Chinese name that I think is very appropriate: "Milk". If you are particular about coffee, it is very safe to drink lattes in a cafe where you don't know the level, and in the worst case, it is as light as milk.

What exactly does it feel like to drink coffee? I think you can't really be a coffee drinker without drinking pure and successful Espresso. Espresso is Italian espresso. To put it simply, this kind of coffee is made by letting water flow quickly through coffee beans (powder) at high pressure in a special machine. Compared with other methods, this should be the best way to put forward the essence of coffee, any other method is a little too insipid, except bitter, the other taste of coffee is difficult to reflect.

But because of the essence extraction, if not handled properly, Espresso must be the worst coffee in the world. Unfortunately, most cafes make Espresso very bad, except for bitterness, that is, bitter and slightly sour, which leads many people to think that those who like to drink Espresso are either psychopaths or coffee enthusiasts, and can only say with great regret that "the coffee I hate most is Espresso." The person who said this may not have drunk the real Espresso at all.

Its good Espresso is not bitter at all, usually a serving of Espresso is about 15 to 30 milliliters. The characteristic is one word, mellow. Take a sip, the strong taste stimulates every nerve, from the bitterness to make you feel the mellow coffee beans to the greatest extent, and the aftertaste can last for even half an hour so that you can completely indulge in the sensory impact of coffee. It can be said that Espresso is the essence of coffee. Only Espresso can make you feel the real joy of enjoying coffee!

The greatest credit for promoting Espresso is undoubtedly attributed to StarBucks in the United States, which spares no effort to promote Italian coffee to the world and make people accept and like Italian coffee. But ironically, Starbucks is also definitely the representative of the worst Espresso, so why is Starbucks still so popular? In fact, the reason is not worth mentioning, Espresso can add milk, the smoothness and sweetness of milk can cover up all the unsuccessful places of Espresso. If you add some more sugar, then, if you don't hate milk very much. Generally speaking, you will find it more palatable, but it is not the real "coffee smell", let alone the pure "coffee smell" shown to you by the strong Espresso.

It is believed that many people are very familiar with the milked Espresso. In addition to the latte, Cappuccino (cappuccino), which has been mercilessly abandoned by many petty bourgeoisie, is another very typical variant of Espresso. The usual practice is an Espresso, a milk, a milk foam, many stores in order to make the taste more suitable for Orientals, in which the proportion of Espresso is even less than 1 to 3. Lattes are even simpler, with one serving of Espresso with two to three portions of milk, while some stores add milk foam and some stores don't. There is also a kind of Mocha, which is made of Espresso, milk and cream. I don't know what to call it in Chinese, but don't confuse it with Moca.

Another issue that many people argue about is whether coffee should be sweetened or not. In fact, my personal feeling is not necessarily that whether coffee is sweetened or not has a lot to do with coffee beans. The reason for adding sugar to coffee is more because of the sour coffee beans. The acidity of coffee beans depends entirely on the method of baking.

Most of the coffee beans we drink in Asia are deeply roasted in the United States, very close to French roasting, to make the beans look like coke, and the beans are almost completely acidic after such roasting. It is not a big problem whether the coffee made from this kind of beans is sweetened or not.

On the other hand, the coffee beans baked by the shallow roasting method, which is popular in Italy, are generally sour, and if you drink without sugar, it will only let the acidity occupy your taste buds and have no time to taste the other flavors of the coffee. This is an important reason why many people feel that this kind of coffee is not very good after drinking shallow roasted coffee beans without sugar in order to be an expert. At this time, adding a little sugar can not only neutralize the acidity, but also make yourself more able to enjoy the other flavors of coffee. In fact, it is also of great help to taste and enjoy the acidity of coffee itself.

The acid of mocha is elegant, concise and changeable.

Colombian acid is rough, unrestrained and strong.

The acid of the blue mountain is the feeling of being ethereal and fresh, smiling for the first time.

It is a pity that the tasting human body will not come out no matter what the reason is.