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Good standards to get an excellent espresso
1.
P
URGE
(
OR FLUXING
)
A fundamental operation to be carried out before each espresso, to guarantee
maximum hygiene and cleaning of the drink. The filter holder is released and
water is dispensed to eliminate the residues of the previous coffee and clean the
shower heads of the machine. This step must always be done before each new
espresso.
2.
C
LEANING THE FILTER HOLDER
Once the filter holder has been unhooked, it must be cleaned with suitable
brushes or cloths to eliminate coffee residues and all the dust left in the filter.
This serves to eliminate unpleasant burnt hints due to the previously used
exhausted coffee.
The filter holder carefully freed from any residue by hand, every time. The first
and second passage can be reversed: what matters is that both operations take
place before the extraction.
3.
G
RINDING
The coffee should always be ground at the moment: after only 15 minutes from
the grinding, the product has already lost about 65% of the aromas. This to
enhance taste and freshness. We recommend a product in grains, located in the
special hoppers (the so-called bells), whose walls must always be transparent
and perfectly clean. It is possible to find the bells covered with a yellowish halo:
this patina is due to the oil contained within the coffee beans which, over time,
oxidizes in contact with the air and turns everything rancid.
4.
P
RES S ING
Once ground, the coffee must be pressed with the help of a manual press, the
only instrument capable of guaranteeing maximum precision.
