Introduction of Italian espresso flavor description grinding scale taste variety treatment method

Introduction of Italian espresso flavor description grinding scale taste variety treatment method

When making espresso, it is important to pay special attention not to over-extract, so the coffee machine must be able to shut down very quickly. When the dripping coffee begins to show a golden brown color, the Italian coffee is ready. This liquid is called "coffee cream" and floats on top of black coffee. This layer of coffee cream will disperse in a few minutes, but in just a few minutes, it can be used to test the quality of this cup of Italian coffee. The coffee cream is too light, too thick or too thin, indicating that the quality of the espresso is not up to standard.

If it is a single coffee, the roasting degree should be a deep roasting, a large number of bean surface oil and similar black dark brown, and if it is a mixed coffee bean, because each kind of mixed coffee is composed of different raw beans, each flavor has its own specific roasting method for the most suitable use. Espresso also refers to the mixed coffee beans specially made for making Italian espresso on the Italian coffee machine.

The necessary conditions for a perfect Espresso (espresso espresso) are: reddish brown grease (Creama), shiny surface slightly tiger-like pattern, no holes can not see the coffee liquid below, rich aroma. The taste must have a sour, sweet, slightly bitter taste, followed by a supple taste without graininess. Finally, there is a perfect return to Gan, with an obvious sweetness in the throat and tongue.

The choice of Italian coffee beans has something to do with the living standards of the Italian people in the early days. Those who live a better life will not choose too much Robusta's bitter mix, and those who want to drink espresso will choose a combination with a heavier taste. Of course, this is just the custom of life in the past, but now the difference is not so big.

North American and Nordic style Espresso (espresso) is the development direction of Espresso (espresso) in today's boutique coffee era. it no longer blindly pursues the richness of Creama and the mellowness of Body, but pays more attention to the embodiment of aroma and taste. For example, the classic blending Black Cat of American boutique coffee giant Intelligentsia Coffee pays more attention to the outstanding embodiment of taste. The feeling of making American or iced American coffee exceeds the taste of individual coffee. A friend likes this bean very much, so he asked Canadian SOCIAL coffee to spell such a bean. Viagra also likes it very much, and the American taste is invincible.

Italian traditional Italian beans, maintain the rich fat and mellow taste of Espresso (Italian espresso), all Arabica mixed beans, such as Italian MOLINARI black brand all Arabica mixed beans recently, high acidity and sweetness, balanced taste, Body mellow, it is very worth trying the traditional North Italian style Italian beans.

Last Nordic Bakery Champion FIKA FIKA's classic matching beans, hot sun baked fruit bomb, a thin layer of oil, amazing sour taste, less fat, thin Body, but can you say that these are not good beans?