Coffee Brewing Options – Espresso

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

In 1901, the machine was then perfected through the engineer Luigi Bezzera and also the technical improvements made were also covered by a patent.
In 1905 the patent was then acquired by Desiderio Pavoni who founded “La Pavoni” and commenced production in series in a little workshop in via Parini in Milan.

Making coffee:

The espresso is often a beverage obtained by percolation of warm water being forced (9 or more atmospheres), for around 25 seconds passing via a layer of coffee (about 6-7 g) toasted, ground and pressed.
From the passage through the powder of coffee, the lake pressure runs out and also the drink is released at atmospheric pressure.

This preparation method enables the extraction of drugs that provides on the coffee inside the cup unique characteristics with regards to cream, aroma, body and aftertaste.
Of utmost importance could be the freshness from the toasted mixture. In practical terms, the maximum fragrance of the espresso is obtained by grinding the grains back then.

Brewing method Espresso
The cup has its own importance: a maximum of 30 ml, a conical shape that enables you to accurately view the drop in how much drink and also the cup thickness that can help maintain the espresso temperature relatively constant. Of course, the cup must be hot already before use, because of this, cups from the cafeterias are placed above the machine, covered with a cloth napkin.

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