Espresso
Certified Italian Espresso
Receta original de Istituto Nazionale Espresso ItalianoFuente
7g
Café
25g
Agua
1:3.6
Ratio
88°C
Temperatura
Fine
Molienda
0:25
Tiempo total
Preparación
Warm the machine
Flush the group and leave the portafilter in place so everything is at temperature.
Dose and level
Dose 7 g into the basket, distribute evenly and tamp level.
Receta paso a paso
Extract
Pull at around nine bar for twenty-five seconds, stopping at about 25 ml in the cup including the crema.
Notas
The formal definition of an Italian espresso, codified in the late nineties after several years of research. It is a much smaller drink than a modern specialty espresso: seven grams into twenty-five millilitres, where today's default is closer to eighteen into thirty-six. Brewing it once is the quickest way to understand how far the drink has travelled, and how much of what we call espresso is a recent decision.