George H. Howell說的
The espresso beverage is an emulsion of oil droplets, a suspension of minute solid particles, and a mist of gas bubbles, lending effervescence to the deeply extracted beverage for the first one to two minutes. Espressos run the gamut from astringent, robust, heavy, coarse and/or bitter to bitter-sweet, subtly complex, lively yet creamy, with long persistence of a smooth, even, sweet, aftertaste without any harshness or bitterness.
Espresso should be drunk immediately upon being made. Otherwise the crema (foam) shrivels away, and the seamlessness of the beverage structure tends to break down specially those made with inferior beans. The crema should last at least two minutes. Not only does crema add a visual and textural delight to an espresso, it also seals in the aromatics of the dense beverage. The finest espressos require no sugar; they are quite naturally sweet! Espresso should always be enjoyed in porcelain, never paper. It is an instant, pure moment. Stand at the bar and imbibe in two or three sips what should be like an intense ray of dappled sunshine or the finest bonbon. Then enjoy what should be the very long and chocolaty aftertaste.
Espresso should be drunk immediately upon being made. Otherwise the crema (foam) shrivels away, and the seamlessness of the beverage structure tends to break down specially those made with inferior beans. The crema should last at least two minutes. Not only does crema add a visual and textural delight to an espresso, it also seals in the aromatics of the dense beverage. The finest espressos require no sugar; they are quite naturally sweet! Espresso should always be enjoyed in porcelain, never paper. It is an instant, pure moment. Stand at the bar and imbibe in two or three sips what should be like an intense ray of dappled sunshine or the finest bonbon. Then enjoy what should be the very long and chocolaty aftertaste.
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