Are you a caffenista?

ALL SUPREME ACHIEVEMENTS ARE ATTAINED THROUGH COMMITMENT, CARE AND ATTENTION it is such commitment, attention and care that lead us to the pleasure of tasting a great Italian espresso, the best espresso coffee.

WHY “ESPRESSO”?
Espresso coffee gets its italian name from its on-the-spot preparation technique.
At every customer’s request, a bar person grinds coffee on the spot with the grinder-and-measuring-cap, subjects it to extraction in the espresso coffee machine and serves it at once. This is the only way to appreciate the concentration of uniquely intense flavours and scents. To obtain and extol espresso’s smell/organoleptic features at their most, its preparation must conform to several fundamental rules. Said technique guarantees coffee’s brief, optimal contact with water thus allowing the production of a low-caffeine-content beverage.

1. Quantity

THE RECOMMENDED ABOUT OF GROUND COFFEE IS 7G FOR ONE  ESPRESSO

 

2. Time

COFFEE EXTRACTION TIME FROM BREWHEAD TO CUP SHOULD NOT EXCEED 25 SECONDS

3. Temperature

WATER TEMPERATURE AT THE BREWHEAD MUST REACH 90°C, WHILE IN THE CUP IT REACHES 67°

4. Pressure

THE WATER PRESSURE MUST BE 9 BAR