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 What is Espresso?
It is the best way to obtain from the beans
coffee, expertly, toasted all the pleasure that
able to donate. More prosaically, the espresso is
the drink in the cup obtained by crossing the powder
coffee by hot water subjected to suitable pressure. coffee
for the preparation of espresso should not contain additives or
flavoring and must be free from added water artificially.
What is the Certified Italian Espresso? It is the drink
in cup conforms to strict production regulations drafted
National Italian Espresso Institute and approved by a Notified Body
third party acting in accordance with ISO 45011, to which the certificate
n. 214 of 24 September 1999 the Csqa. Is a must that the Espresso
Italian Certificate is produced from a blend of roasted beans
of different origin, ground by the operator at the time of preparation
and treated in the machine in such a way that the drink has a specific
physiognomy organoleptic, delineated according to scientific rules
sensory analysis and controlled through the same. which
are the organoleptic characteristics of Italian Espresso …
certificate? The organoleptic characteristics of Italian Espresso
They are those which meet the technical specifications for the quality
sensory Espresso Italian coffee brand. more
namely the Italian Espresso in the cup, ready for consumption,
must have the following profile: In the technical details, such as
characteristics are necessary to obtain an Italian Espresso?
Product certification has wanted to consider
the most important thing: the satisfaction of the hedonistic side
of the consumer. But in the specification are set out rules of evidence
that there may be useful to answer the question. Hence
some important conditions - but not sufficient because it does not
extensive in terms of quality - to obtain a
Italian Espresso: Portion of ground coffee needed
7 g ± 0.5
Water temperature output group 88 & deg; C ± 2°
Temperature drink cup 67°C ± 3°C
Pressure water inlet 9 bar ± 1
Percolation time 25 seconds ± 2.5 seconds
Viscosity at 45 °C > 1,5 mPa s
Total lipids > 2 mg/ml
Caffeine < 100 mg/cup
Milliliter cup (including cream) >25 ml ± 2,5
From a descriptive, what are the sensory characteristics
an Italian Espresso? The Italian Espresso comes from view
with a creamy brown color - tending to dark brown and distinct
by tawny reflexes - and very fine texture (absence of meshes
and large bubbles of varying sizes).
On the nose it smells
which shows intense notes of flowers, fruit, toast and chocolate,
all sensations that are felt also after swallowing, in
long aroma that persists for tens of seconds, sometimes for minutes.
The taste is round, firm and smooth, acid and bitter
They are balanced without any prevalence of one over
and the astringent is absent, or in any case of very low perception.
How can the coach of Italian Espresso to notice
that the product does not match the profile of compliance?
First tasting it: a trained operator can accomplish
a perfect diagnosis of the cup with only the help of his organs
of sense. But by not having to pass too many times a day,
even the possibility of indirect control: a good espresso,
for example, it is dispensed from the machine at the rate of one milliliter
per second, and then to make a cup of 25 milliliters (the dose
exact), it takes 25 seconds. What happens if an espresso is
obtained in 15 or 35 seconds?
The mixture is typically designed
so that, properly minced, allows to obtain 25
milliliters taking the best part of the substances
in the bean coffee (carbohydrates, proteins, fats and aromas)
and leaving the less noble in the panel exhausted. If the espresso
has an extraction time of only 15 seconds means that the water
hot did the right booty and not only a part of substances
Precious remained in the dust, but the drink will be
decompensated under the sensory profile. The espresso is present
so poor in body, more bitter than necessary, with an aroma
feeble. In the case of 35 seconds it will be exactly the opposite:
the coffee powder will also extracted substances
woody, astringent and unpleasant. Of course some might
say that if you make only 15 milliliters of coffee time
required is less and if you reach 35 as you do certain
countries time increases: in both cases the preparation which
It derived not will still have the requirements of Italian Espresso.
What is the ideal cup for Espresso Italian?
The container
Ideally, a small cup of white ceramic and without interior decoration,
truncated elliptical cross-section inside and outside flared or less,
of approximately 50 milliliters of capacity. Only with such a small cup
it is possible to fully appreciate the appearance of a cream
excellent, valuable perfume and taste of a warm and soft
espresso.
National Institute of Italian Espresso C/o Centro Studi Via delle
Tofane 14 I - 25128 Brescia Tel. +39 030 397308 Fax +39 030 300328
e-mail: presidenza@assaggiatori.com
The TPM operates in the field of porcelain
intended for roasting since 1993 and uses the best
technology and equipment on the market.
The entire cycle of production and the realization of the decorations of the
feldspathic porcelain takes place entirely within the company.
The TPM is placed therefore between the best reality 'operating in
sector, both for the high quality 'of its products both for the
professionalism and flexibility that characterize it.
- TPM -
Technology Porcelain Mediterranee
Locality Foce - 66010 Rapino (CH)
Italy |
