THE PERFECT COFFEE




Hazel-shaded cream colour
dark to reddish hazel, sometimes
with dark brown stripes.
cream thickness 3/4 mm
fine grained and long lasting







Dense body
aromatic, full
sweet and perfumed,
like chocolate.
Stays long on the palate
METHOD
  • Dose 8 g
  • Water temperature 92/95°C
  • Pump pressure 9.5 atmospheres
  • Grinding adjusted for extraction time of 25-30 seconds
  • Pressed 18-20 kg (manual)
  • Water treated by an efficient water softener
  • Perfect cleaning of diffusers, filters and filter-holders
THE EQUIPMENT AND REFLECTIONS ON THE TASTE OF ESPRESSO COFFEE
Equipment, espresso coffee machines and grinders are essential for good coffee but it is very important to carry out regular maintenance if excellent results are required every day.
 
FREQUENCENECESSARY OPERATIONS
Every day
 
  • Clean filter-holders, filters, diffusers, gaskets, cup warmer, drain tray; pass the blank filter several times a day
  • Check the size of grind
  • Check that the water pressure in the heater corresponds to about 9 atmospheres
Every week
 
  • Check the hardness of the water coming from the group
  • Clean carefully the batcher (use a brush) and the hopper (with a dry cloth) of the grinder to remove coffee residues
Every month
 
  • Check the wear of the grinding blades; it is important that flat grinding blades are replaced every 400 kg and conical blades every 600-800 kg of coffee
  • Wash the units and the blank filter with appropriate detergent