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:: WATER
The water is at least as important
as the blend in preparing espresso coffee. Water
is the vehicle by means of which the nobler ground
coffee ingredients (essential for flavour and fragrance)
reach the cup. Optimal water specifications
are as follows:
TEMPERATURE: ranging from 86°C to 90° C.
Higher temperatures lead to an unpleasant burnt
flavour. Temperatures must also be constant.
PRESSURE: ideally, 9 atmospheres, so that the water
can extract the required substances from the ground
coffee at ideal levels in a very short space of
time (25-30 seconds). Pressure can be regulated
by means of adjusting the pressure pump.
HARDNESS: ranging from 7 to 9 French degrees. If
the water is too hard (more than 9 French degrees)
the machine requires a resin softener (add salt
every 25-30 kg of coffee used). A special filter
must be added if the water contains too much chlorine.
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