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A Good Espresso Coffee
Here is how to get a good espresso coffee
Espresso coffee with cream, aroma and taste is the coffee extracted in approximately 20-25 seconds, with a dose of 7-8 grams, percolating water at 86-92 degrees Celsius at a pressure of 8-9 bars (80-90 Kg).
The grinder must be adapted with the maximum precision in order to obtain an ideal texture for extraction of good coffee. Thus, the degree of grinding, the exact dose and performing uniform pressing for each coffee is essential for correct extraction of espresso.
Coffee beans must not be stored for more than two weeks and must be kept in good conditions: dry place, moderate temperature and hermetic seal.
The origin, the selection of the coffee and a wise mix are the decisive factors to obtain a pleasant aroma, body and cream for the coffee. Among the different existing varieties of coffee, the most well known are Arabica and Robusta. Arabica has a distinctive smooth, aromatic taste, while Robusta gives greater body and a strong taste.
An espresso coffee must be served in a small sized hot cup, must not be allowed to cool and must be drunk immediately. If not, the cream breaks and the aroma is lost.
Here is how to get a good espresso coffee
Espresso coffee with cream, aroma and taste is the coffee extracted in approximately 20-25 seconds, with a dose of 7-8 grams, percolating water at 86-92 degrees Celsius at a pressure of 8-9 bars (80-90 Kg).
The grinder must be adapted with the maximum precision in order to obtain an ideal texture for extraction of good coffee. Thus, the degree of grinding, the exact dose and performing uniform pressing for each coffee is essential for correct extraction of espresso.
Coffee beans must not be stored for more than two weeks and must be kept in good conditions: dry place, moderate temperature and hermetic seal.
The origin, the selection of the coffee and a wise mix are the decisive factors to obtain a pleasant aroma, body and cream for the coffee. Among the different existing varieties of coffee, the most well known are Arabica and Robusta. Arabica has a distinctive smooth, aromatic taste, while Robusta gives greater body and a strong taste.
An espresso coffee must be served in a small sized hot cup, must not be allowed to cool and must be drunk immediately. If not, the cream breaks and the aroma is lost.
