| The art of creating espresso requires a
coffee meister’s profound knowledge of the espresso method: |
First, water heated to 190°-197° F (88°-92° C) is pushed through 1.35 ounces (40
cm³) of finely ground coffee.
Pressure (130 - 275 PSI, or 9 - 19 bar)
works together with heat to cause the water to release energy inside the layer
of coffee which in turn allows the water to extract more than 600 complex flavors
from the coffee while it is quickly pushed through. This process takes 25 seconds.
Through careful execution of the espresso method, the coffee meister
creates a sensual and emotional experience for his customers every time.
Only when a coffee meister understands the science behind the espresso can
it be turned into an art. | | |
