Seven to ten grams of finely ground coffee extracted in
32 ml of water at 9 bar pressure and a temperature of
92-95°C in 25-30 seconds.
The definition is simple. Achieving these conditions is not as
simple as it may sound, but the results are worth the effort.
The quality of the results depends upon:
I. The quality and freshness of the coffee beans
II. The suitability and condition of the grinder
III. The training and skill of the barista
IV. The espresso machine
in that order of importance
My first serious espresso equipment
Much has changed since the pictures below were taken.
Although I'm still using these machines (as well as others)
my coffee is far better now than it was 9 years ago.
It still surprises me how much there is to learn and how
difficult it is to be consistent in pulling espresso shots.
The 1-group commercial Francesconi just after the machine was delivered.
The first setup without sink but plumbed in.
The burled walnut really matched the furnishings in the house.
Copper boiler and pipes.
12 Years later
I've owned the machine this long. These are my impressions.
More about espresso
Rebuilding and Repairing