The Art Of Espresso Coffee - Lelit Grace Mode D'emploi

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06.

The art of Espresso coffee

Contrary to what you might think, making a perfect Espresso is not that easy.
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It takes experience, ability, passion and a little bit of curiosity. In this paragraph
we would like to share with you some of the basic rules for making a perfect
cup of Espresso.
Suggested doses:
Ristretto (Strong) about 20 ml – Espresso about 30 ml – Lungo (Long) about 60 ml.
The "5 M's"
If you want to make perfect Espressos,
you should start by ensuring the five es-
sential factors which turn a simple cup of
coffee into an Espresso for connoisseurs!
These are the "5 M's"; in Italian: miscela
(blend), macinatura (grinding), macchina
(machine), manualità (skill) and manutenzi-
one (maintenance).
1- Miscela (Blend)
Good Espressos are always made with
a good blend of coffee. An Espresso
with the right taste requires a blend of
two types of coffee, Arabica and Robus-
ta. The first gives the coffee its delicate
aroma and the right amount of acidity,
while the second type gives it its full
taste, body and cream. The quantities
depend on your own taste. Try out dif-
ferent combinations until you find the
blend you like best!
2- Macinatura (Grinding)
The grinder is a must for making good
Espresso. Coffee should always be
ground just before it is used so that it
preserves its taste and aroma. The Lelit
grinders let you adjust the grinding level
to suit the coffee blend in order to es-
tablish the correct extraction time and
amount of cream.
3- Macchina espresso
(Espresso machine)
Lelit machines are designed and built
so that the water temperature can be
adjusted to suit your needs. In addition,
setting this variable correctly will allow
you to extract from the ground coffee,
not only the soluble substances that
give it taste, but also the non-soluble
ones that give body and flavour to your
coffee.
4- Manualità (Skill)
Half of the result depends on how you
use the machine. A passionate expert
is an essential part of the Espresso
production chain and can enhance the
result to bring additional value to the
final product. Passion and practice are,
therefore, the secrets to learning how to
use the machine. You can experiment
with different blends of coffee, grinding,