Introduction to the historical varieties of Italian espresso

Espresso

Italian espresso (Cappuccino) making and brewing A real espresso is made of 1/3 coffee (an espresso), 1/3 hot milk and three portions

One of the milk foams (the liquid in the cup is half espresso and half hot milk).

Milk foaming Note: be sure to use cold milk, hot milk is difficult to foaming. Pour milk into a clean stainless steel cup, do not use

Other containers, because metal is a good conductor of heat, it is easy to transfer the temperature of milk to the hand in the process of milk foaming, so that it can be timely.

Control the temperature of the milk to prevent it from getting too hot or burnt, to avoid scalding guests and making bad-tasting coffee.

one。 Pour in the milk (not more than 1/3 of the container volume)

two。 Turn on the steam switch, release the water between the steam valve and the steam pipe mouth, put the steam pipe mouth on the surface of the milk and open the steam

Valve, when the steam valve opens a certain limit, the operator should hold the cup handle with one hand and the cup wall up and down with the other.

Move the milk cup and let the steam enter the milk to be foamed (the hand holding the wall of the cup will feel the temperature of the milk)

Italian coffee ESPRESSO

"Espresso" means "express" or "fast" in Italian. Italian coffee is called the root of good coffee. Although the reputation of Italian coffee belongs to Italy, the first Italian coffee machine was simply tried in France, but as we know today, it was successfully developed by the Italians.

In Italy, the price of a cup of Italian coffee is controlled by the government. For Italians who want to experience the taste of extra-bitter, espresso, they use "demitasse" (which means half a cup) to enjoy this coffee, which consists of 1.5 ounces of black coffee with some excellent cream to float on top of the coffee.

Generally brewing Italian coffee at home is made 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 and let the vapor pass through the cell wall of the coffee powder (or Hook's apprentice), quenching out the inner essence of the coffee, so the coffee brewed out has a strong aroma and strong bitterness, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive flavor of Italian coffee.