Espresso and Fine Coffee beans caffeine content-what coffee beans are used for espresso

Espresso and Fine Coffee beans caffeine content-what coffee beans are used for espresso

About the caffeine content of Espresso

Espresso is the most fragrant coffee that does not affect sleep. The caffeine content of Espresso is not higher than that of other coffee because of its strong taste. Espresso has the lowest caffeine content of all coffee practices because coffee has the shortest contact with water during the production process. The caffeine content of Espresso is about the same as that of ordinary coffee, and the caffeine content of instant coffee is about 1-10 of that of instant coffee. Ice cubes make iced coffee.

Espresso is the most fragrant coffee in the world. You need to drink a cup of water and embellish your mouth before tasting it. The basic tasting method is to smell first. Espresso has a strong and charming aroma and should be well immersed. Then there is the product, Espresso has a variety of genres, of course, according to personal preferences to decide. Basically, there are two kinds, one is to drink it in one sip, the other is to drink it a little first, and then drink it in one sip. There is a difference in the way and feeling of each taste. Basically, what you can taste in one sip is the comprehensive taste of Espresso, while if you drink it in different times, you can taste the stratification of Espresso taste. If you drink a perfect cup of Espresso, you must be able to feel the obvious and flamboyant difference between it and any other coffee you've had. The perfect Espresso can make your mouth stay sweet for 20-30 minutes after drinking.

The most important sign of a good Espresso is a light camel-colored emulsion Crema, which is a mixture of fat, water and air in the coffee during the extraction process. The Crema should be uniform in color, about 3cm to 5cm thick, shake the coffee cup gently, and the emulsion will stick to the wall like thick syrup. The thickness of the perfect Crema must be at least 4 cm, and it is unbreakable to blow gently. In the case of correct operation, if the Crema becomes golden or even white, the coffee beans have been kept for too long and have expired. Observing the Crema floating on the surface can also judge the operation when making Espresso, if the color is a little yellowish or white, the amount is very small, and the coffee flows out too fast, which indicates that the extraction pressure is too small and the extraction is insufficient, which requires finer grinding, tighter and more uniform filling pressure to increase the resistance of the coffee cake. If the Crema is dark brown or even black, discontinuous or even dripping out, it indicates that the extraction resistance is too high and the pressure is too high, but it is insufficient extraction for the whole coffee cake, which is caused by too fine powder, too tight and too much powder.