ESPRESSO

Espresso coffee is very concentrated with a strong taste and aroma. The method of preparation of espresso coffee is based on the extraction with hot water of the ground coffee. 

The main characteristics of espresso coffee are:

THE CREAM which is formed due to the dispersion of air and carbon dioxide in a liquid

THE BODY is determined by the presence of oily emulsions that are built in the presence of complex molecules (polar lipids) capable of stabilising it. A minimum quantity of minuscule particles of ground coffee remains in suspension in the liquid.

THE AROMA that is particularly strong in espresso coffee is mainly due to the cream that retains the volatile substances thus avoiding their immediate dispersion after the preparation.

Fundamental rules to get an espresso:

The Blend

The Grinding 

The Espresso machine

The Operator