Espresso coffee is easily the most consumed and well-known in Italy.
It had been born in Turin in 1884, pursuing the invention from the machine to generate it. Originally patented by Angelo Moriondo and later on protected by a global patent by registering in Paris on October 23, 1885.
In 1901, the equipment was then perfected from the engineer Luigi Bezzera as well as the technical improvements made were also protected by a patent.
In 1905 the patent was then acquired by Desiderio Pavoni who founded “La Pavoni” and commenced production in series in a tiny workshop in via Parini in Milan.
The espresso is a beverage obtained by percolation of warm water under pressure (9 or maybe more atmospheres), for about 25 seconds passing via a layer of coffee (about 6-7 g) toasted, ground and pressed.
In the passage over the powder of coffee , the lake pressure expires along with the drink happens at atmospheric pressure.
This preparation method enables the extraction of gear that provide towards the coffee from the cup unique characteristics regarding cream, aroma, body and aftertaste.
So very important may be the freshness of the toasted mixture. In practical terms, the most fragrance of the espresso is obtained by grinding the grains at the time.
Brewing method Espresso
The cup possesses its own importance: at most 30 ml, a conical shape that enables you to accurately view the stop by how much drink as well as the cup thickness that can help keep the espresso temperature relatively constant. Needless to say, the cup will have to be hot already before use, that is why, cups within the cafeterias they fit across the machine, engrossed in a cloth napkin.
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