Espresso coffee is easily the most consumed and well-known in Italy.
It absolutely was born in Turin in 1884, following the invention from the machine to generate it. Originally patented by Angelo Moriondo and later on paid by a worldwide patent by registering in Paris on October 23, 1885.
In 1901, the equipment ended up being perfected through the engineer Luigi Bezzera and the technical improvements made were also protected by a patent.
In 1905 the patent was then acquired by Desiderio Pavoni who founded “La Pavoni” and began production in series in a small workshop in via Parini in Milan.
The espresso is often a beverage obtained by percolation of hot water 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 with the powder of coffee, the lake pressure runs out and also the drink happens at atmospheric pressure.
This preparation method enables the extraction of substances that provide to the coffee in the cup unique characteristics when it comes to cream, aroma, body and aftertaste.
Most important will be the freshness in the toasted mixture. In practical terms, the absolute maximum fragrance of the espresso is obtained by grinding the grains at that time.
Brewing method Espresso
The cup possesses its own importance: a maximum of 30 ml, a conical shape that lets you accurately view the drop in how much drink as well as the cup thickness that helps maintain your espresso temperature relatively constant. Of course, the cup must be hot already before use, because of this, cups from the cafeterias are positioned above the machine, engrossed in a cloth napkin.
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