Espresso
Espresso is coffee that is extracted at high temperature and high pressure using an “espresso machine”, which is the “espresso” that you see on the menu.
It is usually used in medium roast or light roast coffee beans, and has a mellow taste, relatively strong flavor, and if you taste it carefully, you will find a caramel and cocoa finish.
A cup of fresh espresso, from top to bottom, will be divided into Cream – Body – Heart, the top layer of golden Cream, is commonly known: coffee grease, and it is also the reference value of many people’s coffee quality.
The common types of Italian coffee are: American, Latte, Cappuccino, Caramel Macchiato, Little White Coffee, Mocha, etc., all of which are based on “Italian Espresso”!
For coffee lovers who like a rich flavor and a thick texture!
Pour-over coffee
Someone described it this way: “Italian coffee, strong and mellow, is the protagonist of the second wave of coffee, compared to pour-over coffee, which instantly reveals various aromas, it has become the master of the third wave of coffee.”
Pour-over coffee is to break the coffee powder on the filter paper, and the barista carefully controls various variables, such as temperature, time, and water flow……. and complete the extraction with a smooth water injection.
Most of the coffee beans on the market are extracted from light roasted and medium roasted coffee beans.
You can use single beans or formula beans, but some coffee drinkers prefer to brew coffee with single beans because it can better show the flavor and characteristics of the beans themselves.
Brewing can be divided into three stages: steaming, dissolving, and diffusion.
(There will be an episode of more detailed teaching content later, so stay tuned~)
For coffee lovers who like to taste a variety of bean flavors, a variety of different flavors!
