Since the first patent registered by the Italian Luigi Bezerra in 1901, espresso machines have come in a wide variety of colors and sizes. However, it was not until 1946 that these machines began to have the appearance we are used to today. The Gaggia Crema Caffe brand, for example, was one of the first versions to incorporate a water pressure system into the coffee at levels exceeding 7 bars (a unit of atmospheric pressure measurement).
It was at this time that the true Italian espresso gained worldwide recognition and became desirable. Capitalizing on this fame, Mr. Nello Dal Tio of the Astoria company brought the technology to other countries and achieved great success. With this popularization and technological evolution, what was once exclusive to coffee shops and bakeries became a luxury we can have at home.
How about learning to make a perfect espresso? To do this, consider the "4Ms" of espresso:
1st M – Miscela (Mixture) or blend
The coffee must be of high quality and uniformly roasted for a delicious beverage.
2nd M – Macinino (Grinder) Ensure it is regulated, as it can become uncalibrated due to the humidity or density of the beans that have passed through it.
3rd M – Mano del Barista (Barista's Hand) A trained barista can assess the pressure to be applied to the portafilter according to the grind size of the coffee, which has just come out of the grinder. The basic rule is: the coarser the grind, the more tamping will be necessary. If the grind is finer, you can tamp less. After tamping, the coffee grounds should be fixed in the portafilter so that they do not fall out.
4th M – Macchina (Machine) Regardless of its size, its calibration is important. The water temperature should be between 90º and 96º C, and the pressure should be 9 atmospheres (or 9 bars).
In this video, we show you the 4Ms in practice, watch it!