In contrast, the much shorter percolation time of espresso allows less acid and only 60 to 70 percent of the caffeine to dissolve into the brew.
In contrast, the much shorter percolation time of espresso allows less acid and only 60 to 70 percent of the caffeine to dissolve into the brew.
反之，制作浓缩咖啡时，滤滴的时间短得多，也就只有较少的酸及60~70%的咖啡因进入滤液。