Espresso coffee is regarded as the consumed and well-known in Italy.
It had been born in Turin in 1884, following a invention in the machine to make it. Originally patented by Angelo Moriondo and then included in a global patent by registering in Paris on October 23, 1885.

In 1901, the equipment was then perfected with 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 tiny workshop in via Parini in Milan.

Making coffee:

The espresso is a beverage obtained by percolation of domestic hot water being forced (9 or maybe more atmospheres), approximately 25 seconds passing by having a layer of coffee (about 6-7 g) toasted, ground and pressed.
Within the passage with the powder of coffee, the water pressure finishes as well as the drink comes out at atmospheric pressure.

This preparation method allows the extraction of drugs that give to the coffee from the cup unique characteristics with regards to cream, aroma, body and aftertaste.
So very important may be the freshness from the toasted mixture. In practical terms, the absolute maximum fragrance with the espresso is obtained by grinding the grains back then.

Brewing method Espresso
Even the cup features its own importance: only 30 ml, a conical shape that permits you to accurately view the stop by the amount of drink along with the cup thickness that helps keep your espresso temperature relatively constant. Needless to say, the cup will have to be hot already before use, that is why, cups in the cafeterias are put higher than the machine, enclosed in a cloth napkin.

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