Espresso coffee is regarded as the consumed and well-known in Italy.
It was born in Turin in 1884, following the invention with the machine to produce it. Originally patented by Angelo Moriondo and later on covered by a worldwide patent by registering in Paris on October 23, 1885.
In 1901, your machine ended up being perfected by the engineer Luigi Bezzera along with the technical improvements made were also paid 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 smaller workshop in via Parini in Milan.
Making coffee:
The espresso is really a beverage obtained by percolation of hot water under pressure (9 or higher atmospheres), for around 25 seconds passing by way of a layer of coffee (about 6-7 g) toasted, ground and pressed.
From the passage from the powder of coffee, the lake pressure finishes and also the drink happens at atmospheric pressure.
This preparation method enables the extraction of gear giving for the coffee within the cup unique characteristics in terms of cream, aroma, body and aftertaste.
Very important may be the freshness in the toasted mixture. In practical terms, the maximum fragrance with the espresso is obtained by grinding the grains at the time.
Brewing method Espresso
Even cup possesses his own importance: no more than 30 ml, a conical shape that lets you accurately take notice of the drop in the volume of drink and also the cup thickness that assists keep the espresso temperature relatively constant. Needless to say, the cup will have to be hot already before use, for that reason, cups within the cafeterias are placed over the machine, covered with a cloth napkin.