Tasting espresso (Espresso)

The world consumes more than 400 billion cups of coffee every year. There is no doubt that coffee has become one of the most popular drinks in the world. There are many types of coffee with different styles and methods, but the same thing is that every good cup of coffee can be a pleasant experience, while bad coffee can only spoil the mood. You only need to take a sip to realize the difference in quality. So, how can we tell whether a cup of coffee is good or bad?

Capacity: espresso is distilled from coffee powder, the best capacity is about 30ml, and filled in a white porcelain cone cup. Too large a cup will speed up the cooling of the coffee. The lower the distillation volume, the higher the concentration; if the distillation volume is too much, the purity becomes lighter and the taste is closer to the American coffee.

Appearance: the reddish brown foam on the surface of espresso is also known as coffee oil, and this layer of oil can explain the quality of coffee to a large extent. The foam of high-quality coffee should be thick, smooth, shiny and full of aroma of coffee oil. Foam color should not be too dark or too light, light color means that hot water and coffee powder contact speed is too fast, lack of flavor concentration; too dark brown indicates that the speed is too slow, will increase the bitterness of coffee. The thickness of the fat should fully cover the lower layer of coffee, the texture is thick, tight, and can be pushed with a coffee spoon.

The smell of success: a truly high-quality Italian concentrate has an extremely attractive aroma. You can smell the sweet and sour taste of fresh fruit, slightly bitter, and sometimes a little spicy and woody aromas. On the other hand, old, low-quality or pre-ground coffee beans will only lead to a lack of aroma of the finished coffee.

Temperature: for espresso distilled, the temperature should be 75-80 ℃; coffee cups for bottling should be preheated to 35-40 ℃. If the distillation temperature is too high, the coffee oil is charred and the coffee tastes bitter; if the temperature is too low, the aroma can not be fully released. Espresso should be finished within 2 minutes of distillation.

Taste: the ultimate test is, of course, tasting. Italian concentrate has a strong aroma with fruity aromas, a rich palate like melted chocolate and a long finish. Only based on this high-quality Italian concentrate will you be able to better choose other coffee flavors you like.