Espresso coffee is easily the most consumed and well-known in Italy.
It had been born in Turin in 1884, following the invention in the machine to make it. Originally patented by Angelo Moriondo and then included in a worldwide patent by registering in Paris on October 23, 1885.

In 1901, the machine was then perfected from the engineer Luigi Bezzera as well as the technical improvements made were also included in a patent.
In 1905 the patent ended up being acquired by Desiderio Pavoni who founded “La Pavoni” and commenced production in series in a little workshop in via Parini in Milan.

Making coffee:

The espresso can be a beverage obtained by percolation of warm water pressurized (9 or even more atmospheres), for around 25 seconds passing by having a layer of coffee (about 6-7 g) toasted, ground and pressed.
In the passage with the powder of coffee, water pressure finishes along with the drink happens at atmospheric pressure.

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This preparation method permits the extraction of drugs that give to the coffee in the cup unique characteristics regarding cream, aroma, body and aftertaste.
So very important will be the freshness in the toasted mixture. In practical terms, the maximum fragrance with the espresso is obtained by grinding the grains at the time.

Brewing method Espresso
The cup features its own importance: at most 30 ml, a conical shape that permits you to accurately view the drop in the volume of drink along with the cup thickness that can help maintain the espresso temperature relatively constant. Needless to say, the cup will need to be hot already before use, for this reason, cups within the cafeterias they fit across the machine, covered with a cloth napkin.

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