ESPRESSO COFEE BEANS - TYPICAL COFFEE FLAVOR

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Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano. You can visit the link for more information about espresso coffee.

What Qualifies as Espresso?

In order to qualify as something that can be called as “true” espresso, there are certain requirements that the beverage must satisfy, according to the Italian Espresso National Institute. These requirements are of course not created and intended to mesh with any coffee purist- or anti-purist ideology, but to safeguard Italy’s national pride.

Parameter	Value
Portion of ground coffee	7 ± 0.5 g (0.25 ± 0.02 oz)
Exit temperature of water from unit	88 ± 2 °C (190 ± 4 °F)
Temperature in cup	67 ± 3 °C (153 ± 5 °F)
Entry water pressure	9 ± 1 bar (131 ± 15 psi)
Percolation time	25 ± 5 seconds
Volume in cup (including crema)	25 ± 2.5 ml (0.85 ± 0.08 US fl oz)

Besides, there are other standards of a perfect espresso related to body, positve odour, negative odour, bitter, acid, texture...

standards of espresso coffee

Why Typical coffee Flavor is highly recommended for your espresso coffee beans?

Typical coffee Flavor with higher mix of Robusta beans is suited for the Asian and Vietnamese taste. A balanced coffee with definite character and strong personality. Aromatic and full-bodied, with a marked aftertaste.

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