Coffee Brewing Practices - Espresso

Espresso coffee is easily 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 included in a worldwide patent by registering in Paris on October 23, 1885.

In 1901, your machine was then perfected from the engineer Luigi Bezzera and the technical improvements made were also protected by a patent.
In 1905 the patent ended up being acquired by Desiderio Pavoni who founded “La Pavoni” and commenced production in series in a smaller workshop in via Parini in Milan.

Making coffee:

The espresso is a beverage obtained by percolation of trouble under pressure (9 or more atmospheres), for approximately 25 seconds passing by way of a layer of coffee (about 6-7 g) toasted, ground and pressed.
In the passage over the powder of coffee, the river pressure finishes and also the drink comes out at atmospheric pressure.


coffee marketplace allows the extraction of substances giving for the coffee in the cup unique characteristics with regards to cream, aroma, body and aftertaste.
Of utmost importance is the freshness with the toasted mixture. In practical terms, the maximum fragrance of the espresso is obtained by grinding the grains during the time.

Brewing method Espresso
Perhaps the cup possesses his own importance: no more than 30 ml, a conical shape that allows you to accurately view the stop by how much drink and also the cup thickness which enables keep the espresso temperature relatively constant. Needless to say, the cup must be hot already before use, that is why, cups within the cafeterias are put across the machine, enclosed in a cloth napkin.

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