Part 2
- The espresso machine
The operation following the grinding and dosing of the coffee is that of the extraction of the beverage through the use of the espresso machine. The espresso machine is equipped with special components that allow the passage of water, through the grinded mixture, through an high pressure. The fundamental components of the espresso machine are:
- The boiler: metal container that collects water and steam.
- Level indicators: for water load control.
- Pressure switch: pressure regulator inside the boiler.
- Pressure gauges: meters that indicate the pressure in the boiler and that of the pump.
- Safety valve: valve that discharges excess steam.
- Volumetric pump: pump that produces the pressure necessary to prepare the coffee.
- Service tools: dispensing faucets, filters containing the coffee dose, showers and gaskets).
- Purifier: machinery used for water filtration and softening.
The parameters for a successful coffee are the following:
- the infusion time: 5 - 7 seconds.
- the water temperature: 90-95 ° C.
- the pressure: 9 ATM. z
- the mixture: dose 7.0-8.0 grams.
- delivery time: about 25 to 30 seconds.
Useful tips
- Clean service parts daily.
- Check the wear of the filters and gaskets.
- Regenerate the purifier once a week.
4- Operator's hand
The skill of the barman is one of the fundamental components for the success of coffee-based drinks. In fact, a good barman should know not only all the theory explained so far but he will have to dexterously know how to apply them constantly to obtain an excellent product.
Espresso coffee will be served in the special cups with its saucer, a spoon placed to the right of the customer and a sachet of sugar or sugar bowl. The coffee also lends itself well in preparing cappuccinos, cold coffees and after-dinner or energizing cocktails.