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Published on 16 July 17
“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.
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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