“Espresso” means “made in the moment”: this beverage is characterised by its quick extraction method from the machine (25/30 seconds), at a pressure of 9 bar.

The perfection of an espresso stems from the combination of four factors: blend, grinding, the espresso machine and operator skill.

It must be savoured in an espresso cup at a temperature of around 75°–80°C and in a 25–30ml measure.

The ideal ‘crema’ must be dense, elastic, persistent and hazelnut-coloured. It must never be foamy, faint or too lightly or darkly coloured.