secrets for good coffee

 


WHAT'S AN ESPRESSO

It's the best way to make coffee. Coffee beans are skilfully roasted to maximize their flavour. It's possible to obtain an espresso making some hot water, under the right pressure, seep through the ground  coffee.

Costarica Caffè srl

TO OUR CUSTOMERS

small tricks

- dosage for ground coffee from 6,25 to 7,5 grams
- temperature of water coming fom the group 88°C   + - 2
- temperature of coffee in the cup 67° C + - 3° C
- pressure of water  9 bar + - 1° C
- time of perculation 25 seconds + - 2,5 seconds
- millilitres in the cup (including foam) 25 + - 2,5
- use salt in the machine every 8 days
- change the shower screens when coffee comes out in spurts
- check the grinding regularly
- change the grinders every 500 kilos of coffee


 


AT HOME (using a caffettiera)

- do not use hard water or water with chlorine
- dosage: a spoon per person
- do not press down the coffee
- keep the fire low



AT THE COFFEE SHOP
(how to recognize a truly Italian espresso)

- coffee must have a hazel coloured foam
- it needs to have a rich, delicate, homogeneous flavour
- it must have an intense aroma that highlights flowers, fruits, toasted bread and chocolate, sensations that remain after swallowing. Acid and bitter taste must be balanced, nothing can predominate.

    
   



who we are || products || roasting || good coffee || contact us


Via Salisburgo 1/A
37136 - Verona
tel +39 045 506194
fax +39 045 503616
email info@costaricacaffe.com
P.IVA 02668190230