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

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

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

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

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 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

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

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 wate