Coffee beans: Clean from the green stage, brewed in the right process to create incense. Thanks to the delicate combination of Arabica natural Cau Dat and Robusta honey Buon Ho - Daklak, Espresso Specialty Gu Europe has been produced under ARO BẢO KHÁNH brand, characterized by a sour, slightly bitter taste. , fragrant ripe fruit, crema color cockroach wings, sweet balance, gentle aftertaste. Making Espresso is the best choice.

 Packaging: inner aluminum-coated kraft paper, bag brace, use one-way vent valve according to European standards, to preserve the best quality for coffee beans.

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There are 3 standard packing volumes:
250gr / bag; 500gr / bag; 1000gr / bag

 About Espresso

Espresso appeared in Italy in 1930, this is the most commonly used coffee in Italy, Spain and European countries.

 Ingredients for making Espresso coffee

For a perfect Espresso, always start with the highest quality coffee beans roasted slightly dark (dark) or medium roast (medium) or light roast (light) depending on the taste of the drinker. By mixing under pressure, the natural acidity of the coffee bean dissolves faster than the conventional brewing methods, which will give the coffee a sour taste. To reduce this acidity, people will roast coffee beans longer, because the acid content decreases when roasting coffee beans

Usually Arabica coffee (Coffea arabica) of high quality is used to make espresso because Arabica has the aroma of fruity, fruity and sour taste. To make the espresso more crema and thicker we mix Arabia coffee beans with Robusta (Coffea canephora) together. It is this combination that creates the unique taste of Espresso drinks.

 How to make Espresso
To make a delicious espresso and have lots of crema, you need an espresso machine. In this machine, the hot water of 88 ° C to 94 ° C is pressed with an initial pressure of about 9 bar (bar is the pressure measuring unit) through the ground coffee powder. The flow time must be 25 seconds. If the right amount of water flows faster, the flavors are not completely dissolved, the water flowing through the coffee powder too slowly will have too much bitterness dissolved in it (the coffee is burnt)