【Tasting】How to Drink Espresso? How to Professionally Drink a Shot of Espresso You Ordered?

Professional Coffee Knowledge Exchange

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My First Espresso Experience

I remember my first time drinking espresso was during a part-time job. The feeling I had at that time was, wow~ why is it so bitter, even more bitter than bitter tea. Actually, it's really difficult to find good espresso in China, and most people don't know how to taste its various flavors. In fact, it holds many mysteries.

1. Crema

A good espresso will have a layer of dark brown paste-like substance on its surface, which is called crema. It doesn't disappear over time, and even after finishing the drink, some residue remains at the bottom of the cup. What's the function of this thick crema? It can seal in the aroma of the espresso, preventing it from escaping.

2. Coffee Beans

The beans used for espresso on the market can generally be divided into two styles: Southern Italian and Northern Italian (or can be categorized as Seattle and Milan styles). Actually, it's just different degrees of roasting.

(i) Southern Italian (or Seattle Style)

Generally uses medium-dark to dark roast, so the coffee's crema is thicker than Northern Italian style (because coffee beans will have more oil). Also, because the roast level is medium-dark to dark, the bitterness is heavier, so relatively fewer people drink this type of espresso pure. Most still drink milk-based specialty coffee. By the way, why is it also called Seattle style? It comes from coffee chain stores in Seattle, USA. In China, most coffee shops use this style, especially Star*cks, so when you go to their stores, order less espresso =.=

(ii) Northern Italian (or Milan Style)

Generally uses medium-light to medium roast, so naturally the bitterness is not as strong as Southern Italian, and it has more of the beans' fruity acidity. Therefore, relatively more people drink this type of espresso pure. The Milan mentioned here is Milan in northern Italy.

Recommended Drinking Method:

Because drinking pure espresso requires connoisseurs who know how to appreciate it, we ordinary people should follow the Italian way of drinking, which is adding sugar. I remember when I was working in a coffee shop, when I encountered foreigners drinking espresso, they really added a lot of sugar, even leaving some residue at the bottom of the cup. The taste of espresso with sugar is both bitter and sweet, ha~ I'm stating the obvious.

Additional note: I saw this passage about adding sugar to espresso at "Wan'er Coffee Station": "Although this light roast coffee is more acidic, after adding sugar, its sweet and sour taste is unforgettable, better able to showcase the layers of taste perception than the bitterness of dark roast."

Additional Common Knowledge:

The portion of espresso is very small. In China, it's generally around 40cc, so when you order it, you should be prepared for it to be gone in one sip. I previously encountered customers who didn't understand this, and when we served it, their faces turned green, and they even asked if we were playing tricks on them. It was truly laughable =.=

FrontStreet Coffee

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans. They also provide online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473