ESPRESSO COFFEE
Italy in a palm
DESCRIPTION
Espresso. Is it a drink, preparation method (Espresso Coffee) or machine ? It doesn’t matter – all of them all are called by this sounding and impressive name.
Literally translated from Italian, Espresso means “Under Pressure”, which is often confused with the unrelated word “Express”.
Espresso Coffee is prepared with high-pressure steam. Despite its complex structure, the machine works on a simple principle. Finely ground coffee is measured, placed in a special container, and leveled. The pressed coffee is then inserted into the machine.
Steam, under 9 Bar pressure, passes through the coffee grounds, extracting caffeine and flavor. This 30-second brewing process yields 30 ml of Espresso Coffee with a golden foam layer.
The espresso machine has gone through a long evolutionary path since its inception to its final form and structure.
Italian engineer Luigi Bezzera designed and patented the first espresso prototype in 1901. In 1903, Italian industrialist Desiderio Pavoni brought the espresso machine to market. This device used steam as the main working element for the first time. However, it was significantly different in design from current espresso machines.
In 1947, Milanese bartender-inventor Achille Gaggia designed a semi-automatic coffee maker. His machine used a lever to create the necessary steam pressure.
In 1961, the Company named “Faema” replaced the lever with an electric pump, which made it possible to provide a stable indicator of water steam pressure.
Currently, there are various espresso machines from semi-automatic to so-called super-automatic structures. Those machines can conduct complete espresso preparation cycle from A to Z, starting from the grinding of the coffee. There are also manual espresso makers with a very attractive looking.
This drink, once loved by representatives of the European bourgeoisie, is now popular all over the world and is especially prepared in cafes.
Espresso is also the basis for a number of other coffee drinks, such as Cappuccino, Caffe Americano and Caffe Latte.
PREPARATION
- Pour finely ground coffee into a special spoon-like handle
- Smooth and press the coffee (to give the espresso a rich taste)
- Insert the handle into the device and fix it
- Preheat the espresso cup
- Place the espresso cup in the bottom of the machine
- Turn on the espresso machine
- Wait 30 seconds
- Serve the finished Espresso
DIRECTIONS
| Coffee Type | 80% Arabica, 20% Robusta |
| Roasting Level | Burned (Italian Roast) |
| Grind Size | Fine Ground (Espresso Coffee) |
| Water Temperature | 9 Bar Pressed Steam: 205 ° Fahrenheit |
| Coffee / Water Ratio | 7 gr coffee / 100 ml water (1 tablespoon for every cup) |
| Preparation Time | 30 seconds |
| Serving Size | 30 ml (1 Fl Oz) |
| Caffeine Amount in 1 Serving | 63 mg |
| Nutritional Value | 2-3 Calories |
| Daily Dosage | No more than 6 Cups |
| Serving Method | – With Cup of Water; -With Milk or Cream; – Cakes and Ice Cream. |
W A R N I N G !
The given numbers are average and may be different from the actual values.
FACTS
– Espresso offers over 100 flavor profiles, influenced by coffee growing conditions, processing method and barista skills.
– The ideal volume of 1 cup of espresso is 30 ml. That’s how much coffee should be produced in the 30 seconds, which it takes to make an Espresso.
– Espresso must be served with a glass of water. Water is necessary for cleaning the taste receptors of the drinker so that all the taste properties of Espresso can be felt as well as possible.
– The vast majority of coffee drinks, such as Cappuccino, Antocchino or Latte, are prepared on the basis of Espresso.
– Every year, various events are held around the world where baristas compete with their espresso preparation skills.
DESCRIPTION
Espresso. Is it a drink, preparation method (Espresso Coffee) or machine ? It doesn’t matter – all of them all are called by this sounding and impressive name.
Literally translated from Italian, Espresso means “Under Pressure”, which is often confused with the unrelated word “Express”.
Espresso Coffee is prepared with high-pressure steam. Despite its complex structure, the machine works on a simple principle. Finely ground coffee is measured, placed in a special container, and leveled. The pressed coffee is then inserted into the machine.
Steam, under 9 Bar pressure, passes through the coffee grounds, extracting caffeine and flavor. This 30-second brewing process yields 30 ml of Espresso Coffee with a golden foam layer.
The espresso machine has gone through a long evolutionary path since its inception to its final form and structure.
Italian engineer Luigi Bezzera designed and patented the first espresso prototype in 1901. In 1903, Italian industrialist Desiderio Pavoni brought the espresso machine to market. This device used steam as the main working element for the first time. However, it was significantly different in design from current espresso machines.
In 1947, Milanese bartender-inventor Achille Gaggia designed a semi-automatic coffee maker. His machine used a lever to create the necessary steam pressure.
In 1961, the Company named “Faema” replaced the lever with an electric pump, which made it possible to provide a stable indicator of water steam pressure.
Currently, there are various espresso machines from semi-automatic to so-called super-automatic structures. Those machines can conduct complete espresso preparation cycle from A to Z, starting from the grinding of the coffee. There are also manual espresso makers with a very attractive looking.
This drink, once loved by representatives of the European bourgeoisie, is now popular all over the world and is especially prepared in cafes.
Espresso is also the basis for a number of other coffee drinks, such as Cappuccino, Caffe Americano and Caffe Latte.
PREPARATION
- Pour finely ground coffee into a special spoon-like handle
- Smooth and press the coffee (to give the espresso a rich taste)
- Insert the handle into the device and fix it
- Preheat the espresso cup
- Place the espresso cup in the bottom of the machine
- Turn on the espresso machine
- Wait 30 seconds
- Serve the finished Espresso
DIRECTION
| Coffee Type | 80% Arabica, 20% Robusta |
| Roasting Level | Burned (Italian Roast) |
| Grind Size | Fine Ground (Espresso Coffee) |
| Water Temperature | 9 Bar Pressed Steam: 205 ° Fahrenheit |
| Coffee / Water Ratio | 7 gr coffee / 100 ml water (1 tablespoon for every cup) |
| Preparation Time | 30 seconds |
| Serving Size | 30 ml (1 Fl Oz) |
| Caffeine Amount in 1 Serving | 63 mg |
| Nutritional Value | 2-3 Calories |
| Daily Dosage | No more than 6 Cups |
| Serving Method | – With Cup of Water; -With Milk or Cream; – Cakes and Ice Cream. |
W A R N I N G !
The given numbers are average and may be different from the actual values.
FACTS
– Espresso offers over 100 flavor profiles, influenced by coffee growing conditions, processing method and barista skills.
– The ideal volume of 1 cup of espresso is 30 ml. That’s how much coffee should be produced in the 30 seconds, which it takes to make an Espresso.
– Espresso must be served with a glass of water. Water is necessary for cleaning the taste receptors of the drinker so that all the taste properties of Espresso can be felt as well as possible.
– The vast majority of coffee drinks, such as Cappuccino, Antocchino or Latte, are prepared on the basis of Espresso.
– Every year, various events are held around the world where baristas compete with their espresso preparation skills.
