Espresso coffee is easily the most consumed and well-known in Italy.
It turned out born in Turin in 1884, pursuing the invention of the machine to create it. Originally patented by Angelo Moriondo and later paid by a global patent by registering in Paris on October 23, 1885.
In 1901, the equipment ended up being perfected from the engineer Luigi Bezzera and also the technical improvements made were also paid by a patent.
In 1905 the patent ended up being acquired by Desiderio Pavoni who founded “La Pavoni” and started production in series in a little workshop in via Parini in Milan.
Making coffee:
The espresso is a beverage obtained by percolation of warm water pressurized (9 or more atmospheres), for about 25 seconds passing through a layer of coffee (about 6-7 g) toasted, ground and pressed.
In the passage with the powder of coffee , the lake pressure finishes and also the drink comes out at atmospheric pressure.
This preparation method allows the extraction of gear that give on the coffee from the cup unique characteristics in terms of cream, aroma, body and aftertaste.
So very important is the freshness with the toasted mixture. In practical terms, the utmost fragrance with the espresso is obtained by grinding the grains at the time.
Brewing method Espresso
Even the cup features its own importance: at most 30 ml, a conical shape that enables you to accurately notice the stop by the volume of drink and also the cup thickness that can help keep the espresso temperature relatively constant. Naturally, the cup should be hot already before use, for this reason, cups inside the cafeterias are positioned above the machine, engrossed in a cloth napkin.
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