Espresso Coffee from 100% Arabica beans. Great taste, hand picked, top choice beans for the best cup of "Cafe Espresso"

The first versions of espresso machines included a boiler system to allow water and steam to be pushed through the coffee into the cup.

❑ One constant problem was the bitter taste in the cup from the excessive heat although the espresso machine versions at the time were popular with coffee shop owners.
❑ They made a concentrated cup of coffee and had an efficient design considered the best at the time.
❑ Desiderio Pavoni was an inventor with a patent for an espresso coffee machine that helped establish a trend for drinking Italian style espresso coffee in bars in Europe and other foreign countries since the early 1900's.
❑ After more than 40 years of working on his espresso coffee machine, Pavoni introduced a new system for espresso coffee making.
❑ First, water taken from the boiler under pressure was filtered through the coffee. To do this, a piston was pushed by a spring under pressure.
❑ Result? Coffee no longer had a burnt taste. This was a great benefit and a valuable selling point for the new system!
❑ La Pavoni remains a vibrant company operating out of Milan, Italy, dedicated to pioneering the use of new thermoplastic materials in manufacturing, speeding production cycles, and continuing a tradition of research and technological development.

❑Where and how Gaggia obtained his new ideas is a topic of many interpretations.
❑ What was significant about Gaggia's invention is that it allowed manual pressurization of the water through the coffee grounds instead of using steam pressure.
❑ Percolation is the movement and filtering of fluids such as water through porous materials such as coffee grounds.
❑ The objective is for all the water to make its way through the soluble material to the bottom and give coffee its color, taste, and aroma in the cup.

❑ His machine made a cup of coffee that was tasty, visually appealing and different from any other preparation available.
❑ His genius was creating an efficient method for espresso coffee preparation utilizing processing steps independent from one another.
❑ The temperature of the water for brewing coffee is independent of the water in the boiler used for steam.
❑ Filtration can be controlled. This is important because it lessens the use of steam.
❑Steam is used for frothing milk, not making coffee. The result? Improved coffee taste and delicious frothing that enhances the brew.

❑So, what did Gaggia do? Grassroots guerrilla marketing including his own point of sale displays.
❑ First, he installed his machines in bars. Gaggia placed large signs on the windows for passers-by to see that read 'Caffe crema di caffe naturale'(coffee cream from natural coffee).
❑ Slowly but surely consumer adoption of the new "beverage" caught on and the rest, as they say, became history.
❑ Gaggia established his own factory, The Gaggia Company or Gaggia S.p.A which became Italy's best known manufacturer of coffee machines for commercial and home use.
❑ Gaggia machines are still manufactured in Milan at the Robecco sul Naviglio factory.
❑ The Gaggia name is synonymous with tradition and reliability.
❑ The Gaggia revolution for espresso coffee became international and it is now a part of daily life for coffee lovers.

From the traditional lever-operated coffee machine to fully automatic machines. The automatic models grind, measure, dispense the espresso directly into the cup and even discharge the grounds into a special bin. All at the touch of one button!

There are, of course, many different brands of Espresso machines available. However, much of the credit for the "invention" of the Espresso machine goes to Gaggia and previous inventors who never gave up in their search for the "perfect cup"! Let's drink a great cup of Italian Espresso...

• This is true for classic Italian Espresso, Vienna Roast Espresso, robust Spanish Espresso and decaffeinated Italian Espresso.
• However, a critical aspect to the best Espresso coffee is having the expertise in roasting the beans for the Espresso preparation.
• We find the convection roasting method to be superior at yielding coffee beans uniformly roasted to the desired level for brewing the perfect tasting cup of the brew, without a scorched or burnt taste.
• Convection roasting is a patented and trademarked coffee roasting process that insures buyers get the freshest roasted, highest quality gourmet coffee anywhere.
• A commercial gourmet specialty coffee organization's success relies greatly on the roast master's experience and expertise in roasting each batch of coffee fresh for each customer's order.
• For this reason, we recommend ordering freshly roasted beans that meet a professional roast master's standards.

Italian Espresso

This is a dark, delicious roast in the classic Italian tradition for the authentic, intense flavor brew lovers know and love. Enjoy your Espresso with only a twist of lemon, with sugar and cream, or as a cappuccino or latte. This coffee has the superior characteristics of an exceptional gourmet espresso coffee blend to help you enjoy your own "vita dolce."

Italian Espresso (Decaf):

Decaffeinated, yet real Espresso. This coffee has the authentic intense flavor of classic Espresso in a European water decaffeinated version. A great choice for coffee lovers who want their favorite Espresso, latte, or cappuccino anytime without the caffeine "kick" while enjoying the quality of specialty coffee grade Arabica beans.

Spanish Espresso:

This coffee has a heavy, robust flavor that is ideal for the Espresso lover who likes a full, heavy bodied coffee. The finest specialty coffee grade Arabica Coffee beans make this hearty gourmet coffee a favorite of Espresso drinkers.

Vienna Roast Espresso:

This coffee features a medium to dark roast and it is the choice of softer palates who seek a rich and smooth sensory experience just like this coffee's name suggests. This is a great choice at any time but it is a wonderful breakfast espresso and just the right beverage on a warm day or night.

Order your choice of freshly roasted gourmet Italian Espresso. To prepare Café Mocha you need two shots of Espresso poured into a tall glass. Then add one ounce of chocolate syrup. Fill up the rest of the cup almost to the top with the steamed milk. Cap it off with very rich whipped cream. Sprinkle some chocolate flakes on top.Enjoy!

Blending Espresso

Use a very good quality espresso coffee blend

Best espresso coffee beans

Blended to achieve the espresso qualities: Sweetness. Aromatics. Smoothnes.

Fresh espresso blend

Order fresh roast to order and use within four days of roasting.

Roasting Espresso

Best not roasted very dark to prevent bitter charcoal tasting brew. Professional gourmet roastmasters know how to roast to perfection to preserve the aroma and sugars.

Grinding Espresso

Important to monitor carefully to achieve an extraction time of 25-30 seconds. Do not change the tamping pressure to compensate for a grind that may have turned out too too large or small.

Espresso Grinder

A high quality burr grinder is essential for espresso. Various types are available and personal choice determines which you use. Many coffee professionals prefer the conical/parallel hybrid blade burr grinders.

Dosing Espresso

Coffee must be freshly ground to achieve peak flavors. Grind only what is necessary for one shot. Dose properly. Tamp. Brew. Discard any espresso grounds not used within 30 seconds.

Distribution in Portafilter

Distribute the coffee evenly after dosing in the porta-filter before tamping.

Tamping Espresso

Tamp the coffee once very evenly with 5 lbs of pressure. Then once with 30 lbs of pressure.

Water mineral content

The water used for espresso must be filtered. You may need to compensate for the mineral content of your city water.

Water temperature

The water temperature should be stable and somewhere between 92-96 degrees Celcius.

Temperature stabilizing

This is important because a stable temperature will help yield excellent espresso.

Water pressure for Espresso

The pressure of the water forced through the espresso should be between 9 and 10 atm in order to develop "crema."

Boiler pressure

The boiler pressure determines the amount of water to be incorporated in the steam.

Extraction time

Extraction time to fill two 1-oz cups should be between 25-30 seconds. The goal: a dark red espresso.

Porta-filter and basket

The porta-filter should always be at the same temperature as the water used to brew the espresso. The basket should hold 16-18 grams of coffee. Best if straight walled to prevent uneven extraction.

Timeliness

Act quickly. Carefully. 30 seconds is all it should take for Espresso preparation steps: Dosing. Distributing. Tamping. Pre-heating. Brewing.

Espresso machine cleanliness

The machine and all components need to be cleaned regularly so the espresso does ot taste rancid.

Espresso grinder maintenance

The burr blades should be swept clean daily and the burrs replaced yearly if the equipment is used regularly.

Environmental Factors

Coffee is hydroscopic (absorbs moisture). The grind size needs to be changed to achieve a brew time of 25 to30 seconds. Try not to expose the coffee to any high temperatures until brewing.

Espresso cup

The espresso cup should be pre-heated from a source other than the espresso machine. The espresso cup should have thick walls and a narrow mouth to retain heat and aroma.

Most important tip?

Practice makes perfect!

Some of the expressions, questions and anecdotes you hear around coffee tables are very interesting.

• Many are amusing. Coffee drinking is a social activity that is conducive to people relaxing around the cup.
• Working as a barista is a great occupation and an opportunity to join others in the spontaneous and natural enjoyment of friendship and conversation around a cup of coffee.

The barista continued: take for instance what I heard some coffee drinkers discuss recently.

• The topic was figuring out when you know that you have consumed too much coffee.
• That is a relative opinion, of course, based on the type of coffee; preparation and frequency of consumption said one friend.
• Yes, added someone else, but you know the answer when you sleep with your eyes open or you open the dish cabinet in your kitchen and all you find is coffee mugs!
• Please, added another person in the group,what about the family of coffee drinkers where all the kids were named Joe?
• Or the marathon runner who says he does not sweat, he percolates?
• I have a better one, said someone else in the group.
• You wear out the handle on your favorite coffee mug and entertain yourself during boring meetings building a miniature city out of little plastic stirrers.
• Yeah, added another friend, and then your sales manager gets mad because you were not paying attention to the sales forecast discussions.

There was a pause for a minute or two while they remembered a specific event.

• Ha! Echoed another person in the group: what do you say to someone whose life's goal is to amount to a hill of beans and loves going to sleep just so he can wake up and smell the coffee?
• To this, the group laughed hard and loud for several minutes.
• Then someone else said: what about the person who responds to the question how are you, with an answer such as good to the last drop.
• Or thinks the nickname Drip is a compliment?

The barista said it was fun watching the group of friends, laughing and having fun together.

• They would stop and sip their coffee and continue exchanging coffee jokes, some sillier than others but all quite innocent.
• The barista then stopped by the table to offer refills. The coffee drinkers quickly accepted the offer.
• One of them asked the barista if he had ever had an experience when he knew he had had too much coffee.
• The barista smiled and said, once long ago I introduced my spouse to some new acquaintances as my coffee mate. Believe me, you do this once and it is an unforgettable experience. This is something she still remembers more than 30 years later!

The entire group exploded in laughter and agreed that was funny.

Gourmet Specialty Coffee Club invites you to join today!

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