Italian espresso taste practice-introduction of Italian coffee machine brand

Italian espresso taste

In Italy, the birthplace of espresso, research on espresso has developed into a discipline. In the mid-1950s, espresso spread to the United States, first appearing in Italian-populated areas of larger cities. The second place to accept espresso is the cafe that people often go to. Since then, the production technology and skills of espresso have been greatly improved. By the late 1970s in the United States, the situation had changed, and although high-end restaurants were not bullish on espresso, they also put it on the menu. Seattle-based Starbucks and SBC (Seattle,s Best Coffee Seattle's best coffee) developed the concept of "coffee bar" there, and espresso became a regular drink after meals.

The recipes of different Italian coffee beans are different, and the taste of ESPRESSO is also different. In Europe, especially in Italy, traditional coffee shops have their own unique recipes. An Italian baker is like a top Chinese chef, labor is very expensive. In China, for example, the recipes of ILLY and LAWAZZA are different, and Starbucks' espresso taste is also different from the former. Of course, no matter how different the taste is, judging the quality of ESPRESSO is still the above method. There used to be several different recipes for Italian coffee beans in the store, but the one that guests like most is the one that is baked by hand. Recently, I have been trying a flavor from northern Italy, which tastes mild and has a lighter acidity than the original one. The overall feeling maintains the heavy characteristics of Italian coffee. Of course, not everyone has to get Ph.D to make a cup that can be turned into a "holy grail" by coffee lovers. A good espresso must meet the following conditions: first, there should be a thick reddish-brown coffee ointment on top, which contains millions of tiny crema. In addition, such a strong-looking cup of coffee should have no bitterness at all. When you finish this cup of coffee, the rest of the aroma will last in your mouth and throat for more than half an hour. From a large point of view, a good cup of coffee mainly includes the following aspects: fresh coffee beans and ground before drinking, clean water with a certain degree of hardness, machines with proper water temperature and pressure control, and, of course, a good coffee cup to make a good Espresso (espresso espresso), whether for coffee lovers at home or a senior Barista in the cafe. Can be called one of the most challenging "activities". Many people say that a perfect cup of espresso can be called a combination of art (the craftsmanship of the producer) and technology (the design of the coffee machine) like a well-recorded record.

Dr. Dr.A. Illy, in his book (Espresso Coffee: The Chemistry of Quality, once said that after many experiments, his definition of making a good Espresso is: using 7 grams of freshly ground coffee powder, using water at a temperature of about 91 C under the pressure of 9Bar, extracting a cup of coffee drink about 30ml for about 25 seconds. The surface of this cup of coffee should be covered with reddish-brown foam (Crema is Krima in Chinese). His "indicators" have been basically recognized by everyone now.