Crema Krima Italian Coffee with strong aroma and taste

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 at the beginning of the 20th century.

What is Espresso? It is a coffee drink invented by MR.Gaggia, an Italian, and consumed in southern European countries such as Italy, Spain and Portugal for a long time. In order to distinguish this special coffee from other coffee, we call it espresso after the place where it was invented.

Espresso was born in 1946, and Gaggia further improved the piston pressure system-using spring pressure instead of manual pressing-to float a golden layer of coffee fat on brewed coffee-Crema Klima, the first appearance of Crema Clema in coffee history, and this year became the official birth year of Espresso. Gaggia officially established the coffee machine factory in 1948. The mass-produced Gaggia coffee machine was sought after by the major coffee shops in Italy at that time, which accelerated the popularity of Espresso in Italy, Spain, Portugal and other southern European countries. But it wasn't until around 1986 that Espresso was introduced around the world by Starbucks. Since then, people in the coffee industry around the world began to know and understand this kind of coffee. It was only about a decade earlier than the Chinese people came into contact with espresso. So the more popular and reasonable way to name it is espresso.

"Espresso" is known as the "soul of coffee", but it should not be translated as "espresso" in Chinese, because in addition, there is a stronger coffee that needs to be used. For cafes, "a coffee shop that does not sell 'Espresso' is not a coffee shop", which shows the importance of "Espresso".

Now "Espresso" has almost become a representative symbol of Italy, so it seems more natural for Italy to define "Espresso".

So what is "Espresso"? Comprehensive coffee beans roasted at a depth of 7-8 grams are ground into very fine coffee powder. after 9 atmospheric pressure and high temperature hot water of about 92 degrees Celsius, 30 milliliters of strong coffee liquid is rapidly extracted in a short time of 15 seconds called "Espresso". The most important thing about a successful "Espresso" is to see if there is a thick layer of brown-red grease foam floating on the surface: "Crema Cleima".

The most important feature of "Espresso" is the cohesion of fragrance and taste. The general orthodox way to drink is to drink it in one sip while waiting for the coffee to come out. While enjoying the fragrant taste, caffeine intake is greatly reduced. This drinking method, which takes the taste of coffee to the extreme but takes care of health, has made coffee experts around the world recognize that "Espresso" is worthy of the soul of coffee.

Espresso is Italian, meaning "under pressure", which reflects the importance of stress in the production of espresso. In the eyes of those who play with coffee, Espresso is no longer a simple "espresso". It is a kind of comprehensive coffee, a method of roasting, a kind of coffee brewing, a kind of cooking, but also a kind of life.