Espresso coffee is easily the most consumed and well-known in Italy.
coffee roasters turned out born in Turin in 1884, pursuing the invention in the machine to produce it. Originally patented by Angelo Moriondo and then paid by a worldwide patent by registering in Paris on October 23, 1885.
In 1901, your machine ended up being perfected with the engineer Luigi Bezzera as well as the technical improvements made were also included in a patent.
In 1905 the patent was then acquired by Desiderio Pavoni who founded “La Pavoni” and began production in series in a small workshop in via Parini in Milan.
Making coffee:
The espresso can be a beverage obtained by percolation of hot water pressurized (9 or more atmospheres), for approximately 25 seconds passing through a layer of coffee (about 6-7 g) toasted, ground and pressed.
Within the passage over the powder of coffee, the water pressure finishes along with the drink arrives at atmospheric pressure.
This preparation method permits the extraction of drugs that give for the coffee in the cup unique characteristics when it comes to cream, aroma, body and aftertaste.
So very important may be the freshness of the toasted mixture. In practical terms, the absolute maximum fragrance from the espresso is obtained by grinding the grains at that time.
Brewing method Espresso
Even cup has its own importance: a maximum of 30 ml, a conical shape that allows you to accurately notice the stop by how much drink and also the cup thickness that can help keep the espresso temperature relatively constant. Obviously, the cup will need to be hot already before use, that is why, cups inside the cafeterias are positioned across the machine, engrossed in a cloth napkin.
More info about artisan roasted coffee web site: check it out.