Italian espresso beans imported black coffee

Italian espresso

In the 1930s, an Italian named Gurgia invented this kind of coffee. Its taste is full-bodied, mellow, highly irritating and refreshing.

A good espresso depends on a light camel-colored emulsion on its surface. The emulsion should be uniform, about 3-5 cm thick, gently shake the cup, and the emulsion will stick to the wall like thick syrup. If the emulsion is dark brown or even black, it indicates that the coffee has been extracted too much, and if it is yellowish, the coffee has not been fully extracted.