An introduction to the Historical Origin of espresso in China

The history of espresso

The production of espresso is at the peak of all coffee-making methods, which can maximize the aroma of coffee, leaving excess acid, caffeine, etc., which are done by pressurization. However, outside Italy, there has never been a standard to examine this approach. The whole world knows how to buy these wonderful machines, but they know nothing about their potential. If you do it very carefully, espresso tastes as good as coffee powder smells, maybe even better. The best state is honey-like consistency, combined with unusual aroma and texture. But this pursuit is difficult to master.

As the singer sings, elegant people travel all over the world, looking for their true love, the purest and finest rare things in the world. Well, let's add an item to it. You search the world for a good cup of espresso. Maybe you are old when you find it, maybe this cup of coffee is the last song of your life, but you have been blessed by the god of luck, you are the happiest person in the world.

Characteristics of Italian espresso

The most important sign of a good espresso is that it has a light camel-colored emulsion (Crema), which is a mixture of fat, water and air in the coffee during the extraction process. The emulsion should be uniform in color, about 3 cm to 5 cm thick, shake the coffee cup gently, and this layer of emulsion will stick to the wall like thick syrup. If the emulsion is dark brown or even black, the coffee is overextracted; if it is yellowish, the coffee has not been fully extracted. In the 1930s, an Italian named Gurgia invented a machine for brewing espresso. He also invented this chic method of brewing coffee, which allows hot water to pass through the coffee powder under great pressure. Due to the use of the name "espresso", espresso is often considered to be caffeinated coffee, so people worry that this kind of coffee is harmful to health. But in fact, due to the long roasting process, coffee beans have lost many irritating ingredients, and after a short period of water, it is impossible to dissolve all the caffeine in coffee, so Espresso can be said to be more harmless than ordinary coffee.