Many people are confused about a good coffee and much more about a good espresso. Recently I read a definition from an expert what an espresso is:
A jet of hot water at 88°-93°C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure.
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