Pubblicato il 23-11-2015
Par excellence coffee is always bitter, the main cause of bitterness is roasting. In roasting, temperature plays a primary role, with the progress of it, increases bitter taste and decreases that acidity; is the only system that allows us to extract the aromatic substances. Often we hear that to judge the quality of an espresso you have to drink it without adding sucrose; my opinion is decidedly contrary: balance the bitter taste by adding about 4 grams of “well mixed” white sugar exalts the benefits and defects of the product. The bitter taste covers both positive and negative aromatic substances. The espresso method is the only system that allows more complete extraction of aromatic substances.
Good espresso to everyone.