Espresso or Italian espresso is a type of coffee with a strong taste. The method is to use extremely hot but not boiling hot water through high-pressure ground coffee to make it very fine. powder to make coffee.

1. Espresso or espresso is a type of coffee with a strong taste. The method is to grind extremely hot but not boiling hot water through high pressure and grind it into very fine coffee. of coffee powder to make coffee. It was invented and developed in Italy in the early 20th century. However, before the mid-1940s, it was only a drink made through steam pressure alone. It was not until the invention of the spring-flap lever coffee machine that espresso was transformed into the drink we know today. , the pressure used in the production process is usually 9 to 10 atmospheres or bar pressure.

2. Espresso is an Italian method of brewing coffee with a history of hundreds of years. The word espresso comes from Italian and means "fast" because the espresso must be delivered to the customer immediately after it is made. Double espresso is made from 47 to 62.5 ml (1.5-2 ounces) of coffee extract, purified water at 88 to 95 degrees Celsius and 9 to 10 atmospheres of pressure in 22 to 28 seconds. Coffee extract is extracted from 14 to 16 grams of coffee powder. The espresso drips out of the portafilter like hot honey. The color is reddish brown. It is covered with a layer of coffee oil, which accounts for 10-30% of the drink. Espresso making requires four conditions: the right grind, the right coffee blend, a quality espresso machine, and a skilled bar operator. If these four conditions are met, the coffee produced will be delicious and fragrant.

3. Defined from the quality point of view, espresso has a thicker texture than drip coffee, and contains higher dissolved substances per unit volume than drip coffee; usually the supply is measured in "portions" ( shot) to calculate. Espresso is chemically complex and fickle, and many of its components break down due to oxidation or lowering of temperature. One characteristic of properly brewed espresso is the presence of crema, a reddish-brown foam that floats on the surface of the espresso. It is composed of vegetable oil, protein and sugar. Coffee cream has a combination of emulsion and foam colloid elements.