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espresso coffee

Espresso

Espresso coffee is a small powerfull shot of pressure-brewed coffee. The main feature of this unique beverage a layer of rich dark golden cream on the top, called crema. The crema is one indicator of a quality espresso.

Golden rules of making espresso:

  • Single: 7 - 8 grams finely grinded coffee (approx. 300 microns), brewing time for single is 14 – 17 seconds
  • Double: 14 - 16 grams finely grinded coffee (approx. 600 microns), brewing time for single is 24 – 27 seconds
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • Preheated cup: approx. 44°C
  • Cup size: max 60 ml
  • Outflow temperature: 86°C
  • Distance between the coffeemachines spout and the bottom of the cup: 80-90mm
  • Distance between the coffeemachines spout and the top of the cup: 20-30mm
  • Beverage quantity: 40-50 ml/1,3-1,7 Oz
  • Serving temperature: 67°C +/- 3 °C
Espresso Doppio

Espresso Doppio

Doppio is a double shot espresso in a bigger cup. You have to use approx. 14 grams espresso grinded coffee in a double basket when you brew a doppio.

Golden rules of making Espresso doppio:

  • 14 grams finely grinded coffee(approx. 300 microns)
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25sec.
  • Preheated cup: approx. 44°C
  • Outflow temperature: 86°C
  • Beverage quantity: 60 ml/2 Oz
  • Serving temperature: 67°C +/- 3 °C
Ristretto

Ristretto

The amount and the quality of the used coffee are same to the espresso. The difference is only the used quantity of hot water .

Golden rules of making Ristretto:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: approx.20 sec.
  • Preheated cup: approx. 44°C
  • Cup size: max 60 ml
  • Outflow temperature: 86°C
  • Distance between the coffeemachines spout and the bottom of the cup: 80-90mm
  • Distance between the coffeemachines spout and the top of the cup: 20-30mm
  • Beverage quantity: 20-25 ml/0,6-0,8 Oz
  • Serving temperature: 67°C +/- 3 °C
Macchiato

Macchiato

A rich espresso shot layered with a light and foamy lid of steamed milk.

Golden rules of making Macchiato:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec.
  • Cup size: max 60 ml
  • Beverage quantity:  40-50 ml/1,3-1,7 Oz
  • 1-2 teaspoon steamed milk on the top
Espresso Con Panne

Espresso Con Panne

A rich espresso shot layered with a lid of whipped cream.

Golden rules of making Espresso Con Penne:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec.
  • Cup size: max 60 ml 
  • Beverage quantity:  40-50 ml/1,3-1,7 Oz
  • 1-2 teaspoon whipped cream on the top
Espresso Romano

Espresso Romano

Espresso romano is a rich espresso shot served with a lemon peel.

Golden rules of making Espresso Romano:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec.
  • Cup size: max 60 ml 
  • Beverage quantity:  40-50 ml/1,3-1,7 Oz
  • one strip lemon peel 
Espresso Lungo

Espresso Lungo

Rich espresso made with more water than usual by prolonging the extraction of a regular espresso.

Golden rules of making Espresso Lungo:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: approx. 1 minute 
  • Cup size: Cup size: max 240ml/8 Oz 
  • Beverage quantity:  90-120 ml/3-4 Oz 
Americano

Americano

The pure essence of an espresso shot combinate with hot water(Added hot water). The result is a cup of full bodied coffee.

Golden rules of making Americano:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec.
  • Cup size: max 240ml/8 Oz 
  • Beverage quantity:  120-150 ml/4-5 Oz
  • added 0,8-1dl/2,7-3,4Oz hot water

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