Espresso coffee is the most consumed and well-known in Italy.
It was born in Turin in 1884, pursuing the invention with the machine to generate it. Originally patented by Angelo Moriondo and then covered by a worldwide patent by registering in Paris on October 23, 1885.

In 1901, your machine ended up being perfected by the engineer Luigi Bezzera and also the technical improvements made were also covered by a patent.
In 1905 the patent ended up being acquired by Desiderio Pavoni who founded “La Pavoni” and commenced production in series in a smaller workshop in via Parini in Milan.

Making coffee :

The espresso is often a beverage obtained by percolation of trouble pressurized (9 or maybe more atmospheres), for around 25 seconds passing through a layer of coffee (about 6-7 g) toasted, ground and pressed.
In the passage from the powder of coffee, the lake pressure expires along with the drink arrives at atmospheric pressure.

This preparation method permits the extraction of substances that provide towards the coffee inside the cup unique characteristics in terms of cream, aroma, body and aftertaste.
Of utmost importance will be the freshness in the toasted mixture. In practical terms, the absolute maximum fragrance of the espresso is obtained by grinding the grains during the time.

Brewing method Espresso
Even the cup has its own importance: no more than 30 ml, a conical shape that permits you to accurately view the stop by the quantity of drink along with the cup thickness which enables keep your espresso temperature relatively constant. Needless to say, the cup must be hot already before use, that is why, cups inside the cafeterias are put over the machine, enclosed in a cloth napkin.

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