Coffee Brewing Techniques – Espresso

Espresso coffee is the most consumed and well-known in Italy.
It had been born in Turin in 1884, following the invention from the machine to create it. Originally patented by certified coffee and then paid by an 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 covered by a patent.
In 1905 the patent ended up being acquired by Desiderio Pavoni who founded “La Pavoni” and commenced production in series in a small workshop in via Parini in Milan.

Making coffee:

The espresso is often a beverage obtained by percolation of domestic hot water being forced (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 with the powder of coffee, water pressure expires as well as the drink is released at atmospheric pressure.

This preparation method allows the extraction of drugs that provide to the coffee within the cup unique characteristics in terms of cream, aroma, body and aftertaste.
So very important could be the freshness of the toasted mixture. In practical terms, the most fragrance with the espresso is obtained by grinding the grains at the time.

Brewing method Espresso
Perhaps the cup features its own importance: no more than 30 ml, a conical shape that allows you to accurately view the drop in how much drink along with the cup thickness that assists maintain the espresso temperature relatively constant. Naturally, the cup should be hot already before use, for that reason, cups in the cafeterias they fit over the machine, engrossed in a cloth napkin.

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