Coffee Brewing Options – Espresso

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

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

Making coffee:

The espresso is really a beverage obtained by percolation of domestic hot water being forced (9 or maybe more atmospheres), for around 25 seconds passing by having a layer of coffee (about 6-7 g) toasted, ground and pressed.
From the passage from the powder of coffee, the lake pressure runs out as well as the drink happens at atmospheric pressure.

This preparation method enables the extraction of gear that give to the coffee within the cup unique characteristics in terms of cream, aroma, body and aftertaste.
Very important will be the freshness of the toasted mixture. In practical terms, the most fragrance in the espresso is obtained by grinding the grains at that time.

Brewing method Espresso
Even cup possesses his own importance: a maximum of 30 ml, a conical shape that enables you to accurately view the stop by the amount of drink and also the cup thickness that helps maintain your espresso temperature relatively constant. Naturally, the cup should be hot already before use, for that reason, cups within the cafeterias are positioned above the machine, enclosed in a cloth napkin.

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