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E for Espresso

Published on 16 July 17

Espresso is recognised as the Italian coffee par excellence throughout the world. It is characterised by the presence of a what Italians call ‘crema’ (10% of the beverage’s final volume), a full body and an intense aroma.

 

 

“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.

 

 

E come Espresso
E come Espresso

 

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.

 

 

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