Italian coffee "Espresso" rich aroma and strong bitter coffee machine Italian blending

Italian coffee: Italian coffee is usually brewed at home 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.

The word "Espresso" comes from the Italian word "fast" because Italian coffee is made and delivered to consumers very quickly. Italian coffee drips slowly from the filter like warm honey, dark reddish brown, with a cream content of 10% to 30%. The brewing of Italian coffee 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 Italian coffee; and Mano represents the skilled technique of the coffee maker. Only when each of the four M elements is accurately mastered, the brewed Italian coffee is the best. Among the many ways to make coffee, perhaps only Italian coffee 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.