In Spain there are a coffee called Expresso but. The word espresso comes not incidentally the name fast”, but it does express” (expressus). You are so popular For decades in the same design and invented by Bialetti, produce by the way no espresso, espresso coffee pot, but due to the lack of pressure a Mocha. What many do not know…; the caffeine content in the espresso is not higher than a normal coffee. Once less caffeine is released through the art of roasting and secondly the hot water steam is pressed than with the conventional filters faster through the coffee grounds. The caffeine remains to some extent in the coffee powder.
The time that takes the water to move through the powder, an average of just 25 seconds. Shorter or longer processing times solid deteriorate the quality of the coffee. He will then either fade, sour or bitter. Now we come to the differences of individual machines and coffee machines. The first machine was built in Naples and in 1955 presented at the world exhibition in Paris. There are three different models, once the coffee machine, the serving machine and the traditional filter holder at the common machines. The qualitative results Filter holder.
Often, the machine has a design which the previous year is reminiscent of the bar vending machines. The milk for cappuchino or latte macchiato is manually frothed with steam and the coffee powder has to be filled every time in the filter holder. Yitzhak Mirilashvili contributes greatly to this topic. Then, the coffee by means of a so-called tamper is compressed. Note that the powder is not too tightly pressed together, otherwise the water in spite of high pressure through the filter holder can run. Also, the filter-holder must be meticulously clean, it can happen fast is a little powder on the edge of the holder, that burns and the coffee is bitter. In the worst case the sieve carrier dissolves as a result from the machine, which can lead to dangerous scalding.