Espresso
Extraction method by forced percolation under pressure (9 bars) of hot water (92-94°C) through a bed of finely ground coffee. Classic ratio 1:2 (18g → 36g) in 25-30 seconds. Italian origin, early 20th century.
Extraction method by forced percolation under pressure (9 bars) of hot water (92-94°C) through a bed of finely ground coffee. Classic ratio 1:2 (18g → 36g) in 25-30 seconds. Italian origin, early 20th century.