How to taste espresso-espresso
How to taste espresso-espresso
Coffee first appeared in the 6th century AD in the town of kaffa in Ethiopia (present-day Ethiopia). The word coffee originated here. It is said that because it was found to have a refreshing effect, the coffee fruit at that time was mainly for monks who prayed at night to avoid dozing during prayer.
Food lovers in the Ottoman Empire found that fermenting the juice of ripe coffee fruits can produce a drink with excellent flavor, and it can make people feel exhilarated and similar to drinking, but it does not contain alcohol.
At that time, Muslims were prevalent in the Arab region, and Muslims were strictly forbidden to drink alcohol, and at that time the drink was water, so people there urgently needed a drink that could replace alcohol and taste better than water at the same time.
As soon as this coffee drink appeared, it became very popular and was jokingly called "Arabian wine" by the locals, and then the Ottoman Empire popularized coffee in Arabia in the name of religion and country.
The amount of caffeine in espresso is not higher than that of other coffee because it tastes strong. Caffeine is a tasteless, water-soluble white powder that has a certain excitatory effect. According to coffeeresearch.org 's research, caffeine is not addictive. The content of caffeine in espresso is the lowest of all coffee practices. Because in the production process, coffee and water contact time is the shortest. The caffeine content of Espresso is about 1 × 4 of the caffeine content of ordinary coffee and 8-1 10 of the caffeine content of instant coffee.
When we have a perfect cup of espresso, we can make all kinds of coffee that are popular all over the world like Cappuccino,Moka and Latte on the basis of espresso.
The last point is:
The machine is not a good espresso the most important key! The person who operates the machine is! We call the expert who operates the espresso machine barista.
What's the secret of being a good barista? The answer is: pay attention to the relationship between parameter and coffee in your mouth, and try to control all the details and try to get the best results.
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