Espresso coffee is among the most consumed and well-known in Italy.
It absolutely was born in Turin in 1884, following a invention from the machine to produce it. Originally patented by Angelo Moriondo and later on covered by a worldwide patent by registering in Paris on October 23, 1885.
In 1901, your machine was then perfected by the engineer Luigi Bezzera and 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.
Making coffee:
The espresso can be a beverage obtained by percolation of trouble under time limits (9 or even more atmospheres), for around 25 seconds passing through a layer of coffee (about 6-7 g) toasted, ground and pressed.
Within the passage with the powder of coffee, the river pressure finishes and the drink is released at atmospheric pressure.
This preparation method permits the extraction of substances that provide towards the coffee in the cup unique characteristics with regards to cream, aroma, body and aftertaste.
Most important could be the freshness in the toasted mixture. In practical terms, the utmost fragrance in the espresso is obtained by grinding the grains at the time.
Brewing method Espresso
The cup has its own importance: only 30 ml, a conical shape that permits you to accurately observe the drop in how much drink and also the cup thickness that assists keep the espresso temperature relatively constant. Needless to say, the cup will have to be hot already before use, that is why, cups from the cafeterias are put over the machine, engrossed in a cloth napkin.
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