Espresso for every taste

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Ponuda

Kvalitetan espresso čini

7 g kave (+/- 0,5 g)
Temperatura vode 90º (+/- 2°)
Temperatura šalice 67° (+/- 3°)
Pritisak vode 9 bara (+/- 2,5)
Vrijeme curenja 25 sekundi (+/- 2,5)
Količina kave 25 ml (+/- 2,5 ml)

“UNDER-BREWED”

ESPRESSO

The crema or froth is a pale, even colour tending to white/yellow, not very deep and with large bubbles. The body, aroma and flavour are not very persistent. The causes are due to: Too little coffee (< 6 grams); Water temperature (< 88 ºC); Water pressure (< 9 bar); Coarse grinding; Little pressing; Time < 20 seconds.

“OVER-BREWED”

ESPRESSO

The crema is dark mahogany brown with a light spot, not very deep and an almost central hole. The flavour is persistent, strong, bitter and astringent with little aroma. The causes are due to: Too much coffee (>7 grams); Water temperature (> 92 ºC); Water pressure (> 9 bar); Too fine grinding; Too much pressing; Volume > 30 cc; Time > 35 seconds.

PERFECT

ESPRESSO

The crema has a colour tending to faintly striped reddish-brown and is 3-4 mm thick with fine, even, compact ”webs”. The body is round, the flavour and aroma well-balanced and very persistent. The perfect espresso is MANUEL Caffè.