Espresso coffee is the most consumed and well-known in Italy.
artisan coffee had been born in Turin in 1884, pursuing the invention of the machine to create it. Originally patented by Angelo Moriondo and then included in a worldwide patent by registering in Paris on October 23, 1885.

In 1901, the device was then perfected by the engineer Luigi Bezzera along with the technical improvements made were also included in a patent.
In 1905 the patent ended up being acquired by Desiderio Pavoni who founded “La Pavoni” and commenced production in series in a tiny workshop in via Parini in Milan.

Making coffee:

The espresso is a beverage obtained by percolation of hot water under time limits (9 or higher atmospheres), approximately 25 seconds passing by having a layer of coffee (about 6-7 g) toasted, ground and pressed.
Inside the passage over the powder of coffee, water pressure runs out and also the drink is released at atmospheric pressure.

This preparation method permits the extraction of gear that provides for the coffee in the cup unique characteristics when it comes to cream, aroma, body and aftertaste.
Very important could be the freshness in the toasted mixture. In practical terms, the utmost fragrance in the espresso is obtained by grinding the grains during the time.

Brewing method Espresso
Even cup possesses his own importance: a maximum of 30 ml, a conical shape that permits you to accurately view the drop in the quantity of drink as well as the cup thickness that can help keep your espresso temperature relatively constant. Needless to say, the cup should be hot already before use, for this reason, cups inside the cafeterias they fit above the machine, engrossed in a cloth napkin.

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