Italian-style espresso is true, concentrated coffee which delights and pleases consumers.
Intense pressure and high temperatures make it possible to extract the majority of the beans’ flavours and aromas. All of our blends are best suited to use in an espresso machine, but for something truly special, we’ve created Arabica Cru. Italian espresso preparation is undoubtedly the most technically complex method, as it requires a high degree of professionalism and training and absolute respect for the rules governing the equipment used (espresso machines and coffee grinders).
Only the right methods will result in the perfect cup of espresso.
First and foremost, espresso is made exclusively with professional machinery that can tolerate 1-1.2 bars of boiler pressure, making it possible to reach a supply temperature of 90-92° C, associated with a 9-bar output pressure.
The coffee beans should be ground to order so that, once measured, 25 ml of coffee is produced in 25 seconds as the result of uniform, robust pressure.
Home-brewed coffee has come on leaps and bounds in recent years. You can now recreate the taste and pleasure of espresso at home thanks to innovative automatic or semi-automatic “bean-to-cup” coffee makers.
We are talking about a real ‘barista-style coffee experience’, using fresh whole beans purchased in small quantities from high-end specialists to allow you to brew espresso to your personal preferences or to whip up a great cappuccino just like they do at your favourite local café, ready in a few seconds but from the comfort of your own kitchen.
Thanks to technological advances and increasingly attractive design, coffee-shop espresso can be enjoyed at home in just a few easy steps, without a large time commitment and without the need for barista training or the unnecessary waste generated by coffee pods.
Fill up the lower part of the coffee maker with natural mineral water, staying below the safety valve. With a teaspoon arrange the medium-roughly ground coffee level into the filter, without pressing it. When closed, put the coffee maker on low heat with the cover slightly open, as to prevent the vapour to stagnate on the drink. As soon as the coffee comes out, turn off the heat. Before serving, stir the coffee with a teaspoon. High pressure and warmth are the fundamental parameters that bring the drink to be thick and intense. Fine scents are dropped at the expense of a toasted aroma, almost burned, making the taste being enhanced.
Chemex® is a glass percolator, equipped with a wood and leather handle thought for “pour-over” extractions, launched in the USA in 1941.
To prepare filter-coffee with this type of percolator, first of all you need to place the specific paper filter into the filter holder, then pour it with hot water in order to remove any smell and, at the same time, heat the percolator. Then add the roughly ground coffee into the filter and, once levelled, pour the water previously heated up to 90-95°C. The first part of the poured water, about double of the weight of the ground coffee, will be used for the so-called “blooming”, an operation mainly required to prepare the coffee powder for the extraction and to get a more aromatic drink.