ESPRESSO
7.5 GR OF COFFEE, GROUND AT THE PROPER DEGREE IS PLACED ON THE SPOON (PORTAFILTER). COFFEE IS PRESSED WITH THE TAMPER (15/20 KG PRESSURE) AND THE SPOON IS REPLACED IN THE MACHINE. THE WATER TEMPERATURE SHOULD BE AT 90 DEGREES AND THE PRESSURE MUST BE 9 BARS. COFFEE BEGINS TO POUR DOWN IN 5 SECONDS IF THE PROPORTION IS CORRECT WHEN THE BUTTON IS PRESSED AND A SERVING OF COFFEE IS READY IN ABOUT 25 SECONDS. WHILE THIS IS THE CLASSICAL ESPRESSO PREPARATION METHOD, TODAY ESPRESSOS IN VARIOUS FLAVORS CAN BE PREPARED ADJUSTING WITH THESE VARIABLES.
