Espresso coffee is among the most consumed and well-known in Italy.
It had been born in Turin in 1884, pursuing the invention in the machine to generate it. Originally patented by Angelo Moriondo and then covered by an international patent by registering in Paris on October 23, 1885.
In 1901, the device ended up being perfected through the engineer Luigi Bezzera and also the technical improvements made were also protected by a patent.
In 1905 the patent was then acquired by Desiderio Pavoni who founded “La Pavoni” and began production in series in a tiny workshop in via Parini in Milan.
Making coffee:
The espresso is often a beverage obtained by percolation of domestic hot water pressurized (9 or maybe more atmospheres), for around 25 seconds passing by having a layer of coffee (about 6-7 g) toasted, ground and pressed.
From the passage through the powder of coffee, the lake pressure finishes and the drink happens at atmospheric pressure.
This preparation method allows the extraction of drugs that give to the coffee in the cup unique characteristics regarding cream, aroma, body and aftertaste.
Very important will be the freshness of the toasted mixture. In practical terms, the most fragrance in the espresso is obtained by grinding the grains at that time.
Brewing method Espresso
The cup features its own importance: at most 30 ml, a conical shape that enables you to accurately observe the stop by how much drink as well as the cup thickness that can help keep your espresso temperature relatively constant. Of course, the cup must be hot already before use, for this reason, cups in the cafeterias are placed higher than the machine, engrossed in a cloth napkin.
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