Coffee Brewing Techniques – Espresso

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

In 1901, your machine ended up being perfected through the engineer Luigi Bezzera and the technical improvements made were also paid by a patent.
In 1905 the patent was then acquired by Desiderio Pavoni who founded “La Pavoni” and started production in series in a smaller workshop in via Parini in Milan.

Making coffee:

The espresso is a beverage obtained by percolation of hot water under pressure (9 or maybe more atmospheres), for around 25 seconds passing through a layer of coffee (about 6-7 g) toasted, ground and pressed.
Inside the passage from the powder of coffee, water pressure finishes as well as the drink happens at atmospheric pressure.

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

Brewing method Espresso
Even the cup possesses its own importance: only 30 ml, a conical shape that allows you to accurately view the stop by how much drink along with the cup thickness that can help keep the espresso temperature relatively constant. Of course, the cup must be hot already before use, that is why, cups in the cafeterias are placed across the machine, engrossed in a cloth napkin.

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