• The art of Espresso
• Blend
• Hand, machine & maintenance
• Grinder

The Perfect Espresso

The art of Espresso

Making an espresso coffee is a process to extract from the roasted beans all the properties required to produce a drink experience that has unequalled characteristics which gratify and satisfy the palate of the consumer.

Under extracted	Perfect	Over extracted
Grinding Coarse Temperature Under 85°C Extraction Time Under 20 seconds	Grinding Right Temperature 90°C to 93°C Extraction Time 25 to 30 seconds	Grinding Thin Temperature Over 95°C Extraction Time Over 30 seconds

Espresso drinkers use the following words to describe and identify their coffee:

• Mellow
• Velvety
• Full bodied
• Intense
• Strong
• Sweet
• Aromatic

The art of espresso does not depend on the quality of the coffee bean alone but on a complex combination of factors which in Italian can be described by the “5 M's”:

• Miscela - The blend
• Macinadosatore - The grinder/the grind
• Macchina per caffè - The coffee machine
• Manutenzione - The hand of the barista
• Mano - The hand of the barista