The Art Of Espresso Coffee - Lelit Mara PL62S Pro Serie Manual De Uso

06.

The art of espresso coffee

Contrary to what you might think, making a perfect Espresso is not that easy.
It takes experience, ability, passion and a little bit of curiosity. In this paragraph
we would like to share with you some of the basic rules for making a perfect cup
of Espresso.
Suggested doses:
Ristretto (Strong) about 20 ml – Espresso about 30 ml – Lungo (Long) about 60 ml.
The "5 M's"
If you want to make perfect Espressos,
you should start by ensuring the five es-
sential factors which turn a simple cup
of coffee into an Espresso for connois-
seurs! These are the "5 M's"; in Italian:
miscela (blend), macinatura (grinding),
macchina (machine), manualità (skill) and
manutenzione (maintenance).
1- Miscela (Blend)
Good Espressos are always made with
a good blend of coffee. An Espresso
with the right taste requires a blend
of two types of coffee, Arabica and
Robusta. The first gives the coffee its
delicate aroma and the right amount
of acidity, while the second type gives
it its full taste, body and cream. The
quantities depend on your own taste.
Try out different combinations until
you find the blend you like best!
2- Macinatura (Grinding)
The grinder is a must for making good
Espresso. Coffee should always be
ground just before it is used so that it
preserves its taste and aroma. The Le-
lit grinders let you adjust the grinding
Lelit Espresso - English
level to suit the coffee blend in order
to establish the correct extraction time
and amount of cream.
3- Macchina espresso
(Espresso machine)
Lelit coffee machines are designed
and built to let you adjust the water
pressure and temperature to your re-
quirements. The right balance of these
two factors allows you to extract from
the ground coffee not only the sub-
stances that provide its taste, but also
the insoluble particles that give your
coffee body and aroma.
4- Manualità (Skill)
Half of the result depends on how you
use the machine. A passionate expert
is an essential part of the Espresso
production chain and can enhance
the result to bring additional value to
the final product. Passion and practice
are, therefore, the secrets to learning
how to use the machine. You can ex-
periment with different blends of cof-
fee, grinding, pressing, water temper-
ature and pressure, not just to make
an Espresso, but to make the one that
is just right for you.
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