Espresso

When espresso is made, which must not contain any additives or flavourings, hot water flows through the powdered coffee under pressure. The pressure should be 9 bar (+/-1) and the cup should be filled with 25 ml (+/- 2.5 ml) within 25 seconds. The quantity of coffee to be used is approx. 7 g (+/- 0.5 g). The water temperature of 88° C (+/- 2° C) at the exit from the thermoblock results in a beverage which is 67° C (+/- 3° C) hot, when it enters the cup