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Use fresh, soft water
Salty water, which is rich in chlorine, or hard water will alter the taste of coffee. Never use boiled water.
Measure out the quantities of coffee and water
Modern coffee machines are designed to contain just the right quantity of powder and water for the number of cups required. It is important that the level of water does not go higher than the valve.
Do not press the powder
Coffee powder should not be pressed in a pot, because this can alter the flavour. Coffee should always be stored in a cool, dry place, inside an airtight container, such as the practical Vergnano jar.
Do not leave the coffee pot on the heat
This is the best time to fully enjoy its aroma and taste. Reheating the coffee results in the drink tasting bitter and burnt.
Mix the coffee inside the pot before pouring
The coffee which is poured first is the strongest, then the intensity decreases little by little. Mixing is necessary for a uniform consistency and aroma.
the coffee while it is still very hot, as soon as it is prepared
This is the best time to fully enjoy its aroma and taste. Reheating the coffee results in the drink tasting bitter and burnt.
Take good care of your coffee pot
Do not wash the pot using soaps or detergents. Boiling water is sufficient. Clean the filter carefully and pay attention to all parts of the coffee pot.
MIXING
This is the key step in preparing a good quality espresso. This stage creates a symphony of tastes, aromas and flavours which will increase the quality of the coffee.
GRINDING
This stage is crucial to produce the perfect drink: incorrect grinding can transform an excellent product into burnt powder. If coffee is ground too large, the water will bounce off without extracting all of the aroma and flavour, if too fine, the infusion can be too strong, and can sometimes taste burnt.
OPERATOR HAND OR MIND
The operator's role is crucial, in terms of attention and care during each phase. The operator's experience and ability make the difference between a good coffee and an excellent one.
ESPRESSO MACHINES
When preparing coffee, the machine should possess certain characteristics and be used as follows:
- - The temperature of the water for infusion should be between 85° C and 95° C.
- -The pressure in the boiler should be between 1.2 and 1.4 bar in machines with levers and between 1.0 and 1.2 bar in hydraulic machines or those in continuous use.
- - The pressure at the centrifugal pump should be 9 atm.
- - The dose of coffee in the filter should be 7.5 g.
- - To produce 23-35 ml of drink, the infusion time should be between 25 and 35 seconds.
- - The temperature of the coffee in the cup should be around 65° C.
- - The water used is crucial for both the lifespan of the machine and the quality of the coffee. It should be pre-treated with a carbon filter and softened before use in order to eliminate excessive hardness.
