The overall taste will be balanced, pay attention to bitter, sour, sweet blend coffee

On the other hand, such roasting is also related to the birthplace of Espresso. Espresso is a coffee extraction method originating in Italy. At the end of the 19th century and the beginning of the 20th century, that is, the age when Espresso extraction method was born, Italy was not a rich country in Europe. Due to its own economic strength, the popular coffee quality in Italy was not excellent. Most of the coffee drunk was inferior Robusta coffee. Robusta coffee contained unpleasant earthy smell and strong astringent taste. To mask this bad taste, coffee roasters choose heavy roasting, which masks the bad flavor of coffee at the cost of losing some coffee flavor. This tradition continues to this day, with many people insisting that authentic espresso should be served with Robusta coffee, and even big Italian coffee brands like Lavazza make no secret of their love for Robusta coffee, while ILLY has begun to avoid using Robusta beans in their own blends in recent years. Especially at the moment when the concept of fine coffee rises, as a coffee specialty shop, it still insists on fine coffee as a quality assurance. The extraction method of emphasizing the flavor of origin represented by hand-brewed coffee usually adopts medium to deep roasting for coffee beans, while for Espresso, non-heavy roasting is not enough to reflect the perfection of Espresso taste. Most Espresso beans are baked to a degree that follows the rebaking phase of the peak of the double explosion.

On the one hand, such roasting degree requirements stem from the extraction principle of Espresso. The extraction of Espresso is completed within 25~30 seconds. In order to completely extract the essence of coffee in such a short time, it is necessary to carry out the caramelization reaction more fully from the beginning of roasting, and the generation of coffee aroma oil is more thorough.

1. Combination:

A perfect cup of Espresso starts with the mix. Perfect Espresso requires sweetness in flavor,

And the perfect balance of the elements of the aftertaste. This is a task that cannot be accomplished by a single coffee bean. Therefore, if you want to get a perfect Espresso, you must first have a perfect coffee bean blending scheme. The blending here not only refers to the collocation of coffee beans from different origins, but also refers to the coordination between different roasting degrees of the same coffee beans. Whether it is the collocation of coffee beans from different origins or the collocation of coffee beans from the same origin with different roasting degrees, only one principle of blending can achieve the balance of the final Espresso coffee taste.