Since the first patent registered by the Italian Luigi Bezerra in 1901, espresso machines have taken on the most varied colors and sizes. However, it was only in 1946 that these machines began to look like what we are used to today. The Gaggia Crema Caffe brand, for example, was one of the first versions to introduce a water pressure system into the coffee with levels above 7 bars (a unit of atmospheric pressure).
It was at this time that true Italian espresso gained worldwide recognition and became highly desired. Taking advantage of this fame, Mr. Nello Dal Tio from the Astoria company brought the technology to other countries and achieved great success. With this popularization and technological evolution, what was once exclusive to cafes and bakeries became a luxury we can have at home.
How about learning how to make a perfect espresso? To do so, consider the "4Ms" of espresso coffee:
1st M – Mixture or "miscela" (also known as blend)
The coffee must be high quality and roasted homogeneously for a very tasty beverage.
2nd M – Mill or Grinder Make sure it is regulated, as it can become uncalibrated due to the humidity or density of the beans that have passed through it.
3rd M – Barista's Hand A trained barista can assess the pressure to be applied to the portafilter according to the granulometry of the ground coffee, which has just come out of the grinder. The basic rule is: the coarser the grind, the more compacting will be necessary. If the grind is finer, you can compact less. Once compacted, the coffee grounds should be firmly fixed in the portafilter so that they do not fall out.
4th M – 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 teach you about the 4Ms in practice, watch it!
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