Italian Espresso has crema with a hazlenut colour, tending to dark brown and distinct from tawny reflexes. This crema has a very fine texture, with an absence of large mesh and larger or smaller bubbles. There is an intense aroma with hints of flowers, fruit, toast and chocolate, all feelings that are sensed even after swallowing. This aroma lasts for tens of seconds, sometimes minutes. The taste is round, firm and smooth; sour and bitter are balanced without any prevalence of one over the other with little to no sharpness. It is essential to start with a suitable blend, processed by a proper grinder and a proper coffee machine operated by a qualified professional, with some important parameters:
| Quantity of ground coffee: |
7 g ± 0,5 |
| Exit temperature of water: |
88°C ± 2°C |
| Temperature of beverage in the cup: |
67°C ± 3°C |
| Pressione dell’acqua: |
9 bar ± 1 |
| Water pressure: |
25" ± 5" |
| Viscosity a 45°C |
> 1,5 mPa s |
| Total lipids |
> 2 mg/ml |
| Caffeine |
< 100 mg/tazzina |
| Millilitres per cup (including crema) |
25 ml ± 2,5 |
