Espresso coffee is among the most consumed and well-known in Italy.
It turned out born in Turin in 1884, following a invention with the machine to create it. Originally patented by Angelo Moriondo and later paid by an international patent by registering in Paris on October 23, 1885.
In 1901, the equipment ended up being perfected from the engineer Luigi Bezzera along with 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 started production in series in a tiny workshop in via Parini in Milan.
The espresso is really a beverage obtained by percolation of hot water under pressure (9 or even more atmospheres), for around 25 seconds passing via a layer of coffee (about 6-7 g) toasted, ground and pressed.
In the passage through the powder of coffee, the water pressure finishes and also the drink comes out at atmospheric pressure.
This preparation method allows the extraction of substances that provide towards the coffee within the cup unique characteristics when it comes to cream, aroma, body and aftertaste.
Very important is the freshness with the toasted mixture. In practical terms, the most fragrance from the espresso is obtained by grinding the grains back then.
Brewing method Espresso
Even the cup has its own importance: at most 30 ml, a conical shape that permits you to accurately view the stop by how much drink and the cup thickness that helps keep your espresso temperature relatively constant. Needless to say, the cup should be hot already before use, for this reason, cups within the cafeterias are placed across the machine, enclosed in a cloth napkin.
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