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    E for Espresso

    Published on 16 July 17

    Espresso is recognised as the Italian coffee par excellence throughout the world. It is characterised by the presence of a what Italians call ‘crema’ (10% of the beverage’s final volume), a full body and an intense aroma.

     

     

    “Espresso” means “made in the moment”: this beverage is characterised by its quick extraction method from the machine (25/30 seconds), at a pressure of 9 bar.

     

     

    E come Espresso
    E come Espresso

     

    The perfection of an espresso stems from the combination of four factors: blend, grinding, the espresso machine and operator skill.

     

    It must be savoured in an espresso cup at a temperature of around 75°–80°C and in a 25–30ml measure.

     

    The ideal ‘crema’ must be dense, elastic, persistent and hazelnut-coloured. It must never be foamy, faint or too lightly or darkly coloured.

     

     

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