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Coffee Brewing Methods – Espresso

Espresso coffee is the most consumed and well-known in Italy.
It had been born in Turin in 1884, following a invention from the machine to create it. Originally patented by Angelo Moriondo and later on covered by an international patent by registering in Paris on October 23, 1885.

In 1901, the device ended up being perfected from the engineer Luigi Bezzera and also the technical improvements made were also covered by a patent.
In artisan roasted coffee ended up being acquired by Desiderio Pavoni who founded “La Pavoni” and started production in series in a little workshop in via Parini in Milan.

Making coffee:

The espresso can be a beverage obtained by percolation of warm water under time limits (9 or more atmospheres), approximately 25 seconds passing through a layer of coffee (about 6-7 g) toasted, ground and pressed.
From the passage with the powder of coffee, water pressure ends as well as the drink happens at atmospheric pressure.

This preparation method enables the extraction of substances that provide towards the coffee inside the cup unique characteristics regarding cream, aroma, body and aftertaste.
Most important will be the freshness from the toasted mixture. In practical terms, the absolute maximum fragrance from the espresso is obtained by grinding the grains at the time.

Brewing method Espresso
Even cup possesses his own importance: no more than 30 ml, a conical shape that permits you to accurately observe the stop by the quantity of drink and the cup thickness that can help maintain your espresso temperature relatively constant. Needless to say, the cup must be hot already before use, for that reason, cups inside the cafeterias are put higher than the machine, engrossed in a cloth napkin.

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