The proper characteristics of an espresso cup
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Material |
Hard porcelain is the best material, as it ensures good heat conduction, excellent resistance to thermal shock and to impact, good hygiene and a shine. |
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Shape |
A large cube shape will “break “ the creaminess of the espresso; a conical or concave form with a rounded base but without a large top, increases the persistence of the crema. |
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Width |
This calibrates the temperature of the extract/serving. It should be wide at the base and tapering at the edge, to provide a pleasant sensation upon contact with the lip (se boca) o brim/rim (se tazza). |
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Volume |
The correct cup size is around 60 ml, for 20-25 ml of espresso. |
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Handle |
Should be a comfortable with a practical grip. |
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Temperature |
The cup must be dry and hot (around 40 ° C) to longer maintain the espresso's cohesion, temperature, and color of the crema. | |
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Color |
A translucent white color is more appropriate because it facilitates appraisal of the espresso and brings out its characteristics. | |