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The Journey of Espresso

Coffee is the most consumed beverage in the world. Each year, over 100 million bags of coffee beans are transformed into a special elixir and tasted in different ways. Different ceremonies and methods have been developed throughout the world to taste coffee: in the Middle East, Greece and the Balkan countries, they use the “Turkish” method; in the Scandinavian countries it is boiled; in the United States, filter coffee is the most popular method; in Japan it is drunk out of a tin; in Northern Europe they use the melior method (a small jug with a plunger filter); in Italian homes they use moka pots and traditional napoletana coffee makers.

Espresso surely stands out in the panorama of preparation methods, as it is able to capture, thanks to Italian technology, a concentrate of aromas and flavours of the bean. It is not by chance that Italian espresso is always more appreciated around the world. Its crema, aroma, body and flavour are the four unmistakeable characteristics that distinguish it from other methods. It is called “espresso” meaning that it is prepared “expressly for the client” at the moment it is ordered. Water at a high pressure passes through about fifty beans of finely ground roasted coffee, not only obtaining the much loved black beverage, but also a concentrate where 1000 aromatic substances burst out of a single espresso. Moreover, the sensations it offers do not end at tasting, but persist for a long time.

In this process, the blend, water, professional equipment (coffee machine, grinder-doser, water treatment systems) and the skill of the barista who is preparing the extract, are the essential factors to achieve a perfect cup. Real Italian espresso is obtained by following exact parameters.

Blend – First of all, a blend of excellent varieties of selected coffee carefully created for espresso and skilfully roasted.

Grind – The grind consistency is critical. Coffee must be ground precisely so as to transform the beans into a mix of particles of perfect coarseness.

Dose – 14 grams of ground coffee are put in the filter for a double shot.

Pressing – The layer of ground coffee in the filter must be pressed with a specific tamper, using a force of about 20kg.

Water – The quality of water used is as important as the quality of coffee so a good filter system in line to the espresso machine is essential.

Pressure – The water pressure should be 9 bar.

Temperature – The ideal water temperature for espresso to be extracted is about 94 degrees celcius.

Extraction – The contact time between the hot water and the ground coffee in the coffee machine should be approximately 30 seconds.

 – Finally, a quality porcelain espresso cup, always warm and dry, should be used.

Your espresso is ready!