ENG

The Certified Italian Espresso and Cappuccino

By Istituto Nazionale Espresso Italiano

Book information

Publisher
Istituto Nazionale Espresso Italiano
Year
2007
Language
eng
Format
PDF
Filesize
1 MB (1321393 bytes)
Volume
1.0
Pages
\12
Time added
2024-05-25 05:38:12

Description

A Certified Italian Espresso shot has these parameters (p. 7): Necessary portion of ground coffee 6 g ± 0,5 Exit temperature of water from the unit 88°C ± 2°C Temperature of the drink in the cup 67°C ± 3°C Entry water pressure 9 bar ± 1 Percolation time 25 seconds ± 5 seconds Viscosity at 45°C > 1,5 mPa s Total fat > 2 mg/ml Caffeine < 100 mg/cup Millilitres in the cup (including froth) 25 ml ± 2,5cf. "[What is a shot?](https://coffee.stackexchange.com/q/60/8287)"

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