Introduction to the taste, characteristics and price of Italian espresso with bean formula

The ideal Italian concentrated (espresso) flavor should be that all the elements can be balanced and the taste is bright. After drinking it, the throat feels mellow rather than bitter.

To put it more specifically, it should have moderate acidity, bitterness, sweetness, rich taste (flavor), solid and strong consistency (body), and a lasting finish (aftertaste) that feels like a refreshing sour citrus.

And when making cappuccino (Cappuccino), it can blend with milk, and the sweetness of milk is clear and prominent. In this way, even without sugar, it will be delicious.

Use 100% Arabica (Arabica) coffee beans, divided into single Italian concentrated beans, or mixed Italian concentrated beans.

What the latter needs is to choose to match each other to enhance the flavor, increase the overall taste and rhyme, and supplement the lack of consistency of a single variety.

Let me give you an example:

Japan's espresso has mixed four kinds of coffee beans, based on Brazilian beans, and then used Kenyan, Bolivian and Papuan beans to make up for the missing elements. All four of the above are Arabica.

The principle explains: "Brazilian beans used as a base use beans with a cocoa-like flavor of chocolate (flavor), while Kenyan beans are made of beans with a refreshing sour taste of lemon or grapefruit, the sour taste of citrus that exudes a refreshing aftertaste. Bolivian beans taste similar to Brazilian beans. The purpose of adding the mixture is to strengthen the taste of Brazilian beans. Papuan beans are high in crema and can be used to increase the consistency (body).

The most basic ones are Mocha, Colombia, Brazil and Manning.

But it must be deeply baked before it can be made into Italian beans.

I suggest that Brazil can put down a little more.

Then, on average, the other three flavors in Brazil are generally more average.

It's also a better entrance.

You can also mix them according to your own taste as long as you know the characteristics of these coffee beans.

For example, I like Brazil more.

Manning is less than the other two. On average, I can stand bitterness and don't like sour.

You are wrong upstairs. The roasting and grinding equipment for espresso is different.

Although each kind of bean has its own characteristic taste.

But what's special about espresso is that beans from a variety of places are combined into a coffee with a unique taste.

You can drink a lot of flavor beans in one cup. This is not good for single coffee.

Concentrate is more fragrant than a single product.

I like espresso very much.

As for the second floor, Blue Mountain Coffee is highly recommended, a lot of fake products are right.

But Blue Mountain Coffee can also be blended.

If you like Blue Mountain Columbia Gamoca, you can make Blue Mountain Coffee.

And save money.