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Italian espresso is an art, the result of an ancient
tradition. A beverage drunk from a cup, obtained
by passing pressurised hot water though the
coffee powder. By definition, Italian espresso is
born of the judicious blending of different coffee
types from various parts of the world, that
combine to create a rich, inebriating aroma and
a firm, velvety body.
The following conditions are vital to making a cup
of authentic Italian espresso:
- Quantity of ground coffee required: 7 g (± 0.5 g)
- Water output temperature: 88¼C (± 2¼C)
- Temperature of beverage in the cup: 67¼C
(± 3¼C)
- Water pressure: 9 bar (± 1 bar)
- Percolating time: 25 seconds (± 2.5
seconds)
- Viscosity at 45¼C: > 1.5 mPa s
- Total lipids: > 2mg/ml
- Caffeine: < 100 mg/cup
- Millilitres in cup (including head): 25 ml (±
2.5 ml)
ESPRESSO IS THE FRUIT OF A COMBINATION OF VARIOUS COFFEE TYPES
By definition and tradition, Italian espresso is
born of the judicious blending of different coffee
types from various parts of the world, that
combine to create a rich, inebriating aroma and a
firm, velvety body.
A GOOD CUP OF ESPRESSO COFFEE
An espresso machine delivers one millilitre of
coffee per second; it therefore takes 25 seconds
to make a standard cup (25 millilitres) of
espresso.
If it only takes 15 seconds, a substantial part of
the espresso has been left in the coffee grind. In
this case, the result falls short of what are
normally considered its required sensorial
characteristics: a coffee with little body and
excessively bitter.
If on the other hand it takes 35
seconds to make the coffee, the opposite
applies: the woody, astringent and generally
unpleasant substances of the coffee grind will
also be present in the cup.
THE SENSORIAL CHARACTERISTICS OF A CUP
OF AUTHENTIC ESPRESSO
Real Italian espresso is topped by a creamy
head that is hazelnut-coloured, tending towards
dark brown with tawny hints. The aroma is
intense, featuring floral, fruity, toasted and
chocolaty notes. The flavour is round, consistent
and velvety. The acidic and bitter tastes are
balanced, without little or no astringency.
The general sensorial characteristics of coffee
(espresso and non) are separated into VISUAL,
OLFACTORY, GUSTATIVE and TACTILE.
VISUAL characteristics are based on:
- Colour
- Consistency
- Persistence
OLFACTORY characteristics generated by coffee are:
- Toasted
- Chocolaty
- Floral
- Fruity
- Peanuts
- Wet jute
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- Straw
- Grass
- Smoke
- Rotting flowers
- Stagnant water
- Rancid
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The GUSTATIVE characteristics are based on:
The TACTILE characteristics are based on:
- Softness
- Astringency
- Temperature (70/76¡C)
- Body - density/viscosity
THE DIFFERENT TYPES OF ESPRESSO COFFEE
Real Italian espresso coffee is enjoyed from a
small, dry and pre-heated ceramic cup with
conical interior.
The following are the various types of beverages
made with espresso coffee:
ITALIAN ESPRESSO:
contains a maximum of
20 - 25 ml of coffee
DOPPIO:
double dose of espresso making a
total of 50 ml of coffee
RISTRETTO:
espresso with less than 25 ml of
coffee
LUNGO:
espresso with more than 25 ml of
coffee
CORRETTO:
espresso with a splash of liqueur
MACCHIATO:
espresso with a drop of hot or cold
milk
CON PANNA:
espresso with whipped cream
FREDDO:
sugared espresso shaken with ice
AMERICANO:
espresso lengthened with hot
water (max. 80 ml)
CAPPUCCINO:
one third frothy milk, one third hot
milk (70¡C), 25 ml espresso in a 120 ml cup.
COFFEE'S IDEAL PARTNER: FROTHY MILK
To make frothy milk:
- Use cold milk (max 4¡C), preferably whole 3-3.5%;
- fill the metal or ceramic jug to 50% of its volume;
- discharge the steam rod;
- immerse the rod to 1-2 cm below the surface of the milk;
- tilt the jug; make sure that the rod is not in the centre nor against the jug wall;
- open the steam. Control the milk/air vortex. Do not lift the rod out of the milk;
- control the temperature by keeping your hand on the side of the jug (max. 70-75¡C);
- shut off the steam;
- extract the rod and wipe with a damp cloth;
- tap the jug several times on the counter to stabilise the froth and to burst the larger
bubbles;
- tilt the jug and pour the milk into the cup;
- gently shaking the jug, pour the froth until the cup is full.
Never reheat the same milk; add some cold milk (max. 4¡C) to the milk left in the jug.
COFFEE & MILK
Espresso with hot milk (70-75¡C) with no froth in
a cappuccino cup or cylindrical glass (200/220
ml milk, 25 ml espresso).
LATTE MACCHIATO
Cup or glass of hot milk into which an espresso
is poured (200/220 ml, 25 ml espresso).
CAPPUCCINO DOUBLE
E
spresso with a greater quantity of frothy hot milk
(not necessarily double), normally poured into a
large glass (max. 250 ml).
SUGAR
The perfect espresso has an optimal balance of
flavours and does not require any additives.
The addition of sugar or cream reduces the
acidity and bitterness of espresso.
REFINED SUGAR
Refined sugar dissolves quickly though does not
alter the flavour significantly.
CANE SUGAR
Unrefined cane sugar dissolves more slowly and
sweetens less than refined sugar. Slightly
aromatic.
POLYALCOHOL SWEETENERS
Sorbitol, mannitol and xylitol do not modify the
flavour of espresso.
INTENSE SWEETENERS
Saccharine, aspartame, acesulfame K,
cyclamates can have more or less sweetening
power than sugar, with a bitter aftertaste.

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