Espresso is an Italian word related to coffee. It means on the spur of the moment and "for you". Perhaps, the translation of "espresso" is not necessarily appropriate.

What is Espresso? This is a coffee drink invented by Italian Mr. Gaggia and has been drinking in southern European countries such as Italy, Spain and Portugal for a long time. In order to distinguish this special coffee from other coffee, we call it Italian coffee after its invention.

Espresso was born in 1946. Gaggia further improved the piston pressure system - using spring pressure instead of manual pressing to float a layer of golden coffee grease on the brewed coffee - crema crema, which was the first time crema crema appeared in the history of coffee, and this year was the official birth year of espresso. Gaggia officially founded the coffee machine factory in 1948. The mass-produced Gaggia coffee machine was sought after by the major coffee machine shops in Italy at that time, which accelerated the popularity of espresso in southern European countries such as Italy, Spain and Portugal. But it was not until around 1986 that espresso was promoted by Starbucks all over the world. Since then, people in the coffee industry all over the world began to know and understand this kind of coffee. It was only about ten years earlier than the time when the Chinese came into contact with espresso. Therefore, the more popular and reasonable naming method is Italian coffee.

"Espresso" is known as the "soul of coffee", which should not be translated into "espresso" in Chinese, because in addition, there is a stronger coffee, which needs to be called. For cafes, "cafes that don't sell 'Espresso' are not cafes", which shows the importance of "espresso".

"Espresso" has almost become a representative symbol of Italy, so it seems more natural for Italy to define "espresso".

So what is "espresso"? The comprehensive coffee beans baked in 7-8g depth are ground into very fine coffee powder. After 9 atmospheres and high-temperature hot water at about 92 ℃, 30ml strong coffee liquid is rapidly extracted in a short time of 15 seconds, which is called "espresso". The most important thing for a successful "espresso" is to see whether there is a thick layer of brownish red grease foam floating on the surface: "crema krima".

The biggest feature of "espresso" is the cohesion of aroma and taste. Generally, the orthodox drinking method is to wait for the coffee to come out and drink it in one mouthful. While enjoying the fragrant taste, the intake of caffeine is greatly reduced. This kind of drinking method, which gives full play to the coffee taste but takes into account the health, has been recognized by coffee experts all over the world that "espresso" is worthy of being the soul of coffee.

Espresso is Italian and means "under pressure", which reflects the importance of pressure in the production of Italian coffee. In the eyes of those who "play" coffee, espresso is no longer a simple "espresso". It is a comprehensive coffee, a baking method, a coffee brewing method, a cuisine and a life