What are the most important technical parameters to make a Certified Italian Espresso?
The Italians invented this style back in 1947. Achille Gaggia was the first to come up with this style when he invented his Leva espresso machine.
According to the official Italian governing body these are the criteria:
Necessary portion of ground coffee : 7 g ± 0,5
Exit temperature of water from the unit : 88°C ± 2°C
Temperature of the drink in the cup : 67°C ± 3°C
Entry water pressure : 9 bar ± 1
Percolation time : 25 seconds ± 5 seconds
Viscosity at 45°C: > 1,5 mPa s
Total fat: > 2 mg/ml
Caffeine: < 100 mg/cup
Millilitres in the cup (including froth) 25 ml ± 2,5
For a Cappuccino:
It is made of 25 ml espresso and 100 ml steam-foamed milk.
The milk used for Certified Italian Cappuccino shall be fresh
cow milk and have 3.2% minimum protein content
and 3.5 % minimum fats
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