Making A Perfect Espresso - Conti CC100 Notice Technique

20. MAKING A PERFECT ESPRESSO

Perfect the art of fine espresso and cappuccino and respect the 4 M Golden Rules:
Mix:
A good blend for a good shot. You will obtain a pleasant tasting and round aroma body with a
good coffee quality and skilfully blend selected among the 50 beans varieties available – strong
tasting and smooth Arabica, bitter and harsh Robusta, are the most renowned.
Mill:
Freshness and correct fineness of the grind are crucial to a perfect extraction.
The grinder must be carefully adjusted and beans ground right before brewing. Adequate
fineness, precise dosage (7 grams/ ¼ ounces of coffee grind per cup) and regular packing of the
grind in the filter holder should allow a smooth espresso flow of 20 – 25 seconds.
Machine:
The machine should be accurately adjusted and daily cleaned. The water temperature should be
adjusted between 85 and 93° C /185-199° F, the pump p ressure regulated from 8 to 9 bars to obtain
an optimum aroma extraction and give the fresh shot of espresso its consistent crowning cream,
syrupy body und flavourful character.
Daily maintenance is essential to erase any thick and rancid residues which create harsh aromas
and cause avoidable breakdowns.
Man:
The barista is the conductor and must respect the 4 M Golden Rules.
Served in a warm thick ovoid porcelain cup, the fresh shot should not be exposed to the air for
too long and be tasted right away; otherwise the cream would disappear and erase the flavour.
The beans should be stored up to 2 weeks in good conditions: moisture-proof, moderate
temperature and airtight: in contact with the air a bean looses each day 1 % of its aroma and
ground coffee up to 45 %.
SACOME, CONFIDENTIAL Document,
MIX – MILL – MACHINE - MAN
Edition 07/2010 - CC100 DISPLAY
NOTES TECHNIQUES - TECHNICAL DOCUMENTS - page 34
it is forbidden to duplicate or communicate this document without previous authorization.