Italian coffee brand coffee beans where to buy imported coffee beans classification

The word "Espresso" comes from the Italian word "fast" because Italian espresso is made and delivered to consumers very quickly. Espresso drips slowly from the filter like warm honey, dark reddish brown with a cream content of 10% to 30%. The brewing of espresso can be defined by four M's: Macinazione represents a correct grinding method for mixing coffee; Miscela is a coffee mixture; Macchina is the machine for making espresso; and Mano represents the skilled technique of the coffee maker. Only when each of the four M elements is accurately mastered, the brewed espresso is the best. Among the many ways to make coffee, perhaps only Italian espresso can express the highest requirements of real coffee lovers. This production system is a small miracle in chemistry and physics, which allows coffee to retain its original taste and concentration to the maximum extent. Brewing coffee in this way can not only release soluble substances in coffee aroma, but also decompose other insoluble substances, which can enhance the quality and aroma of coffee.

Espresso

Italian espresso (10)

When drinking espresso, we are quickly impressed by its strong taste and aroma with only a sip, which is the difference between espresso and other coffees. Aroma and concentration are two measures of whether Italian espresso tastes good or not.

Italian coffee ESPRESSO

"Espresso" means "express" or "fast" in Italian. Italian coffee is called the root of good coffee. Although the reputation of Italian coffee belongs to Italy, the first Italian coffee machine was simply tried in France, but as we know today, it was successfully developed by the Italians.

In Italy, the price of a cup of Italian coffee is controlled by the government. For Italians who want to experience the taste of extra-bitter, espresso, they use "demitasse" (which means half a cup) to enjoy this coffee, which consists of 1.5 ounces of black coffee with some excellent cream to float on top of the coffee.

Generally brewing Italian coffee at home is made using a mocha pot invented in Italy, which also uses the principle of vapor pressure to quench coffee (another Watt's apprentice). The mocha pot can make the pressurized vapor pass directly through the coffee powder, allowing the steam to pass through the cell wall of the coffee powder (or Hook's apprentice), quenching out the inner essence of the coffee, so the brewed coffee has a strong aroma and strong bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of Italian coffee.

History editor

About 700 years ago, coffee, known as a magic drink, was brought to other countries in Europe and the United States with Italy's long water city culture: Canada, Switzerland, France, the United States and so on. To this day, it is popular all over the world. Italy is a beautiful country. When people visit Italy, they leave the deepest impression on two things: one is a man, and the other is coffee. In Italy, there is a famous saying: men should be like good coffee, strong and enthusiastic! And espresso is the man in coffee!

In ancient Italy, the beautiful and charming water city of Venice flowed quietly, and she witnessed every moment when the aroma of espresso floated in Europe. In the middle of the 19th century, an important figure in the history of the growth of espresso: Mr. Harvekos, the coffee roasting, preparation, quality evaluation, management, operation and other systems of the famous espresso in Italy at that time were more refined and self-transcended to the original royal coffee culture. Make the brand and service system more perfect; Harvey. Mr. Coase's two-year series of major initiatives on espresso have further established Italy's unshakable royal status. At that time, there was a popular saying: European coffee culture originated from Italy, Italian coffee culture originated from espresso, espresso can be said to be the leader of Venice cafes. At that time, some guests were often seen in front of the Italian espresso shop in Venice, waiting in a long line. Italian espresso has been a great success in Europe for half a century. Italian espresso international management group takes carrying forward the original coffee culture as its important task, taking professionalism, concentration, experts and business philosophy as its business philosophy, adhering to the spirit of honesty and realism, and insisting on customer-oriented. attach importance to franchisees and cherish the cooperation opportunities between every franchisee and our Italian espresso. Common development, welcome the journey of coffee new wealth. Create the spirit of new coffee culture, royal quality, Phoenix ideal, according to the needs of each customer to develop a personalized service program. The biggest advantage of espresso is the concept of local marketing, and its core is that all business activities of enterprises take espresso to join chain stores as the core, rather than based on personal preferences and habits. Enterprise norms must change with the changes of customers caused by regional changes. The tendency to localization is not complete localization in the sense of localization. The tendency to localization refers to the proper treatment of the franchise management form on the premise of maintaining and consolidating the Italian Italian brand and the connotation of the basic characteristics of service, so as to create a business atmosphere similar to the natural and cultural environment of the country. The soul of Italian espresso coffee is the most concentrated embodiment of coffee essence. Espresso has a mellow taste and a wonderful feeling like caramel. Running Italian espresso to join the chain can not only bring considerable income, but also endless fun. As an enterprise, its significance goes far beyond making a living. In the initial stage, you can make the most profit with relatively little investment.