Prepare an espresso
The machine for its elaboration, which is based on the application of water pressure was invented by Bezzera at the beginning of the 20th century, then sold it to Pavoni. This machine injects water with 9 atmospheres of pressure, at an ideal temperature of 90oC, through a coffee compacted with 15 kg of pressure by the hand of the barista.
The recommended amount of coffee varies between a minimum of 6.5 and a maximum of 8.5 gr, per cup of 30 ml, which should have a powder-like ground, due to the risk of covering the brewer and filter.
It has been shown that a mixture of ground allows a better extraction. Fine grinds give body due to the rapid extraction of soluble substances due to their greater contact surface, while coarse grinds provide acidity.
Water is essential in the preparation of coffee, since 98% of an espresso cup is composed of it, and the rest by soluble solids extracted in the preparation, for this reason the water must be fresh and filtered.
From the machine to the cup
The way the espresso leaves the coffee maker is also a matter of attention; the coffee can leave the machine group as a squirt as thin as possible, but without dripping.
All espresso must be percolated in a time of between 25 and 30 seconds, since if it is less it means that the water passed very quickly through the ground coffee, giving rise to a drink without cream, watery and without the necessary extraction of oils and soluble solids They give the flavor and aroma of coffee.
In the way it leaves the coffee maker, in the color of the jet, at the time of departure and in the color and thickness of the cream, the quality of an espresso is reflected.
If the whole coffee process was done correctly, we will get a pleasant drink in sight due to the elegant colors of its cream, pleasant to smell due to the fragrance that its compounds give it, and obviously to the pleasant palate for its bright, acidity, incomparable body and endless notes of unique flavors that differentiated coffee from any other beverage.
From the kill to the cup the road is very long. Everything is for the excellence of a magical drink that contains a legacy of over a thousand years.
The cream
The color of the espresso that drains from the coffee maker should remind us of the color of light chocolate, as if it were melting.
Properly prepared espresso must have a golden hazelnut layer called “cream” on its surface, composed mainly of lipids that cause its attractive aroma. The cream will concentrate on the surface of the cup and should have a minimum thickness of 2.5 millimeters. With a good extraction the cream should remain on the surface of the drink not less than two minutes.
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