1, the production method is different.

Espresso is brewed by coffee machine at high temperature. Relatively speaking, its concentration is higher than that of conventional coffee. At the same time, it needs water with higher temperature. The water close to boiling is the best choice. Pressurized water flows through finely ground coffee powder, and then it is refined through a series of processes, which also makes the concentration of espresso higher.

In fact, there is another name for standard coffee called drip coffee. Hot water is poured on the coffee powder, and then the water passes through the coffee powder and the filter cup and falls into the container below. Compared with espresso, its making process is much simpler.

2, the composition is different.

Espresso will be mixed with other ingredients, such as cocoa powder, and sometimes some milk will be added, while regular coffee will not add these things because of its low concentration.

The proportion of coffee concentration between essence concentration and low-factor difference is different. The amount of essence concentration is small, and the coffee concentration is high, while the standard coffee concentration of low-factor coffee is low. The caffeine content in the coffee brewed from low-factor coffee is not allowed to exceed 0.3%. That is to say, caffeine in a cup of decaf coffee should not exceed 5 mg.

The characteristics of coffee low cause are:

Low-calorie coffee can be divided into two categories, natural low-calorie coffee and artificial low-calorie coffee. Natural low-calorie coffee is very rare, and it is one of the few precious varieties that exist in nature. The low-calorie coffee that can be drunk in the market is basically coffee that has been artificially de-factored, also known as de-factored coffee.