Espresso is very bitter, how to drink espresso (espresso)

Espresso

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Espresso (Espresso) or 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.

Main classification

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Macchiato espresso Ma Qiduo

Macchiato is more feminine and looks like a miniature version of cappuccino. The biggest difference between them, except that the weight of macchiato is 1/3 of that of cappuccino, macchiato is espresso with only a layer of milk foam and no milk, so the taste of espresso only stays on the lips, and the taste of espresso will not be diluted by milk. This coffee is the most popular in today's kung fu coffee, because many young cafes like to use this coffee to change styles, such as caramel macchiato, but it has been silently increased several times, and the taste has been reduced a lot. It's just that the beautiful name is still used.

How to drink:

Because there is a light milk bubble on it, do not stir it with a coffee spoon when drinking it. Even if you want to add sugar, it is best to sprinkle it evenly on the surface of the foam and drink it directly from an angle, so that the coffee can still be layered in the mouth.