Coffee Brewing Methods – 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 generate it. Originally patented by Angelo Moriondo and later on covered by a major international patent by registering in Paris on October 23, 1885.

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

Making coffee:

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

This preparation method permits the extraction of drugs that provide to the coffee in the cup unique characteristics in terms of cream, aroma, body and aftertaste.
Of utmost importance could be the freshness in the toasted mixture. In practical terms, the absolute maximum fragrance from the espresso is obtained by grinding the grains at the time.

Brewing method Espresso
The cup features its own importance: a maximum of 30 ml, a conical shape that permits you to accurately observe the stop by the quantity of drink as well as the cup thickness which enables keep the espresso temperature relatively constant. Obviously, the cup will have to be hot already before use, because of this, cups from the cafeterias are positioned above the machine, enclosed in a cloth napkin.

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