The taste of Espresso is more sticky charcoal roast coffee, Italian coffee blending coffee, Italian coffee machine brand.

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.