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While espresso is the "simplest form" of a coffee, how do we miss a good espresso, since more milk and syrup derivatives are drunk in our country?
What are we selling, especially in some chain coffee shops, because "however, nobody drinks pure espresso"? Is espresso, under the mask of milk and syrup, really worth the price you pay?
It is a section with very important details especially for cafe businesses and for coffee lovers who drink coffee in those cafes.
This is the second of our series, which will cover espresso, which we define as the "Heart of Coffee", in four parts in total. Appearance in Espresso.
* Is it only about using good coffee to achieve the best results in espresso?
* What other criteria are needed to get a good espresso?
* How does the right espresso look in the cup?
* What does espresso cream tell us?
* How do we define espressos containing 100% Arabica in the cup?
* How do we define espressos with intense Robusta in the cup?
* Is sugar added to espresso?
* How does a low quality espresso feel in the mouth and stomach?
* How does a good espresso feel in the mouth?
* How does our sociocultural and socioeconomic status affect the coffee we drink?
We wish you a pleasant viewing.