Italian coffee beans Italian coffee beans

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee. The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.

Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia usually has this property.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. In terms of popular usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics.

Wine [Winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor.

In addition: coffee beans can only be roasted to become coffee beans for grinding and drinking, generally divided into light, medium, deep and extra-deep roasting.

Espresso editor

"Espresso" is an Italian coffee word that means "onthespurofthemoment" and "foryou" (cooked right away for you). Perhaps the translation of "espresso" is not appropriate, so in a later unit, Espresso will be directly referenced and the translated name will no longer be used.

What is Espresso? if you ask, you will get many different answers. Indeed, after 100 years of development, Espresso has become a kind of life and art.

Espresso is a method of brewing coffee.

Espresso is a technological method of brewing coffee. According to the definition of "EspressoCoffeeTheChemistryofQuality", it must meet the following conditions: the amount of coffee powder (cup) 6.5g ±1.58g.

Temperature of water (℃) 90 °±5 °

Water pressure 9 ±2 Atmospheric pressure (bar)

Filtration time 30 ±5 seconds

Water temperature: if the water temperature is too low, it will cause insufficient extraction, and the substances inside the coffee can not be fully released, so you can only cook a cup of Espresso; with insufficient flavor and sour taste. Once the water temperature is too high, excessive extraction will make the coffee bitter and astringent.

Water pressure: the general hot water brewing method can only extract water-soluble substances inside the coffee, while Espresso can further extract water-insoluble substances by high pressure. These high pressures will completely emulsify the lipids (LipophilicSubstances) inside the coffee and dissolve into the water, which is the main source of "mellow taste" (body).

[P.S.] emulsification will make Espresso taste thicker, making people drink with a "velvety" feeling; and stickiness will form a lower surface tension, more able to invade the taste buds, so that mellow reverberate in the mouth for a long time.

Filtration time: the length of filtration time will affect the amount of water output. Espresso uses high-pressure hot water to extract the flavor of coffee, which takes about 25 seconds to complete the task (after this time, the liquid is no longer tasty and will only dilute Espresso). After the timeout, some people continue to let it out of the water and fill a cup to form a "Americano" or "Lungo", which tastes like charcoal-roasted coffee.

Espresso is a kind of life

In Italy, Espresso is simply a local life concerto. In the morning, drink a cup of latte (Latte); then, people like to go to the store to drink Espresso, everyone waits in front of the bar, after getting the first-hand coffee, three sips to drink. The guests in the shop knew each other and talked to each other, and even the coffee maker (Barista) took part in the chat, so the cafe became a social place.

In the United States and Taiwan, Italian-style cafes are littered with places for young people to date and chat. Most of them don't drink Espresso, only cappuccino or latte with milk. Most of these young people don't know the delicacy of Espresso. They just come here to see the atmosphere of Espresso. Must, this is also a kind of Espresso life!

Espresso is a kind of mixed coffee

Espresso is an art of integrated coffee that allows people to spend their whole lives studying its recipes. Because of the role of high-pressure hot water, it is easy to highlight the characteristics of a single coffee bean, resulting in taste imbalance of Espresso. Therefore, coffee companies are serious about developing their own recipes, even proud of it.

Generally speaking, sun-cured coffee beans are mellow, while water-washed beans are sweeter; 1-2-year-old new beans have lively acidity and taste, while old beans are steady and thick. As for the recipe, it is as difficult as writing a music concerto, which only depends on the old master's long-term experience and self-experiment. no wonder the coffee maker enjoys a high status in Italy. Espresso is a baking method.

Espresso is a baking method, and you can buy a bag of "Espresso" in the store, which refers to heavy-roasted coffee beans suitable for brewing into espresso. The importance of lipids has been discussed in the previous section. Emulsified lipids are the main source of alcoholic flavor, so Espresso often uses deeper baking to drive lipids to the outlet of the cell pores without spilling large amounts of coffee beans; by this time the baking temperature has exceeded 200 degrees Celsius, which may destroy the whole pot of beans in a few seconds. Therefore, the mastery of baking degree is undoubtedly an art.

Espresso is a kind of cooking.

Due to the strong flavor of Espresso, adding milk or other drinks will not be diluted, so a variety of additives can be made into a variety of coffee, has become a kind of cuisine.

For example:

Add Espresso to milk to make cappuccino (Capuccino) or latte (caffeLatte).

Add chocolate sauce and it becomes caffeMocha.

If only milk foam is added, it is EspressoMacchiato.

In addition, fresh cream can be added to make Herbalife coffee (EspressoConPanna).