THE PREPARATION

To prepare a good Italian espresso, one has to fill the filter by the batcher; coffee must be pressed with strength of 10 - 20 kilos. A good barman will act pressing the coffee so that to compensate possible small differences of grinding.

Before hooking it to machine, the edge of the coffee filter must be polished up, because residual of coffee could limit the closing (with consequent loss of pressure) and form deposits on the gasket that will quickly deteriorate it. The time of extraction changes among 20 seconds for a strong coffee, and 40 for a long one. The quantity in cup will be accordingly between 20 and 40 ml.

Coffee has to come out with a throw that has the form of a “mouse's tail”, flowing in regular way. It's useless to remember that the external fund of the cup must be polished up before leaning it on the saucer.