Coffee Brewing Techniques - Espresso
Espresso coffee is easily the most consumed and well-known in Italy.
It had been born in Turin in 1884, following a invention of the machine to make it. Originally patented by Angelo Moriondo and later included in a worldwide patent by registering in Paris on October 23, 1885.
In 1901, the machine was then perfected with the engineer Luigi Bezzera as well as the technical improvements made were also included in a patent.
In 1905 the patent was then acquired by Desiderio Pavoni who founded “La Pavoni” and commenced production in series in a small workshop in via Parini in Milan.
The espresso can be a beverage obtained by percolation of trouble under pressure (9 or more atmospheres), for about 25 seconds passing through a layer of coffee (about 6-7 g) toasted, ground and pressed.
Inside the passage over the powder of coffee, the water pressure ends along with the drink comes out at atmospheric pressure.
This preparation method enables the extraction of gear that provides for the coffee inside the cup unique characteristics in terms of cream, aroma, body and aftertaste.
So very important is the freshness in the toasted mixture. In practical terms, the maximum fragrance of the espresso is obtained by grinding the grains at that time.
Brewing method Espresso
Even cup features its own importance: no more than 30 ml, a conical shape that enables you to accurately observe the stop by the amount of drink and the cup thickness that helps keep your espresso temperature relatively constant. coffee marketplace to say, the cup will need to be hot already before use, that is why, cups from the cafeterias they fit over the machine, covered with a cloth napkin.
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