
The history of espresso machines
The history of espresso machine began in 1901, when an engineer from Milan, Luigi Bezzera, patented the first monumental espresso machine, the basis for today's machines, which sublimate the soluble part of the roasted grain into a strong,...

Grinding
Grinding is an important stage. There are two types of commercial grinding-dosing units:
- flat grinders are the most common and, as their name suggests, they have flat grinding blades rotating at 1400 rpm. They need to be checked every 300...

5 rules to make a fine espresso
Traditionally, the secret behind fine espresso coffee can be summed up in 5 rules:
coffee-making machine, grinding-dosing unit, skill, maintenance and - naturally - a good blend.
Obviously, these rules involve a great deal of work. Let's...

Perfect Espresso Features
‘Hazelnut-reddish’ cream, sometimes with a kind of ‘tiger stripe’ effect.
Good consistency with 3-4 mm thick, uniform mesh.
Round body, perfect, perfectly balanced taste and aroma, very persistent taste.
Dose around 7.5 - 8 grams
Water...

Over-extracted Features
Dark cream with a lighter spot.
Low consistency and thickness, with hole in the middle.
Hard taste, bitter and astringent, low aroma, lingering taste.
Possible causes:
Ground coffee dose over 7 grams
Water temperature above 92°C
Water pressure...

Under-extracted Features
Beige, very pale cream.
Low cream consistency, with large bubbles.
Cream not very persistent, fading (less than 1 min.)
Little body, watery, with little taste which
does not linger and little aroma.
Possible causes:
Dose less than 6 grams
Water...

Extraction systems and “espresso” coffee
There are different ways of drinking coffee and this variety indicates the versatility of this product and how it has been enjoyed in different periods.
- The most simple preparation system is infusion:
a dose of ground coffee is added to...

