Thanks to a special training area set with the best possible equipment and space, it is possible to experience the finest culture of the Italian espresso and gain state-of-the-art knowledge from the Coffee Specialist Team.
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The quality of the professional training we can provide conveys our total dedication to the need of our customers.
In Italy, making coffee does not just represent a casual moment during the day, but it also conveys a combination of original methods and traditions which made coffee the most loved drink in the world!
Preparing the real Italian Espresso, therefore, does not just mean to choose a blend, but it means to draw upon years of knowledge and skills.
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Miscela (Blend), Macinatura (Grinding), Macchina (Machine), Mano dell’operatore (Barista’s skills) e Manutenzione (Maintenance)…
this is the “Rule of the 5Ms”!
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Blend (Miscela)
We select our coffee beans from the tropical area after accurate examination. We research the best combinations in order to obtain high-quality blends.
From the Arabica soft flavours to those of Robusta, strong and full-bodied… just the expertise of the Espresso 0039 Coffee Specialists will ensure the right mix of fragrance, aroma and scent.
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Grinding (Macinatura)
The grinding process represents a fundamental step in preparing the perfect espresso.
The correct grinding, obtained by following specific parameters, will ensure that the water stays in contact with the coffee for the right amount of time and that the best Italian Espresso is served.
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(Espresso Coffee) Machine
The Espresso Coffee Machine is the fundamental element for coffee extraction.
Check out the water’s temperature and hardness, the pre-infusion, the pressure and
…we’re ready for the extraction!
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Barista’s Skills (Mano dell’operatore)
Even the barista’s ability represents a very important factor: any small gesture plays a fundamental role in making coffee.
The human touch, combined with all the other elements, will contribute to serve a perfect Espresso! The barista is in charge of the machine management and maintenance, the coffee grinding, dosing and pressing.
Veni, vidi, vici: recognize and extract the taste!
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Maintenance (Manutenzione)
Maintaining the coffee machine with care and attention is the last rule to follow.
The check-up of the machine needs to be repeated every day with extreme precision and accurate cleaning.
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Only by following these fundamental steps
your coffee machine will perform at its best potential.
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An Espresso coffee is not just coffee.
Angelo Moriondo, entrepreneur from Turin who invented the first Espresso Machine in 1884, was aware of this.
A few simple steps will improve the taste of your coffee to the highest standards!
The combination of the right water temperature, the pressure (percolation), the quality of the beans and the grinding will play together in order to obtain an intense, creamy and hazelnut colour beverage with plenty of aromatic notes.
Follow our suggestions, stick to the 5Ms rules and
offer your customers the best cup of espresso coffee.
“As with art it should be prepared, so with art it should be drunk!”
(Abd el Kader, 16th century)
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Cappuccino is a well-known symbol of the Italian lifestyle.
Exported all over the world and drunk at any time of the day, this tasty drink is prepared with just two perfectly combined ingredients: coffee and milk.
A perfect Espresso is a fundamental element for a good Cappuccino
and, once the right coffee blend has been selected, it’s also important to choose the right milk: a fresh whole milk,
rich in taste and in proteins will give the Cappuccino an incomparable creaminess.
How much milk to put? The quantity of the milk is a fundamental element. Too much milk will weaken the taste of the coffee, while too little will compromise the final flavour: 100-120 ml of milk will make your cappuccino perfect! Then, it’s important to choose the right cup, not too big and strictly in porcelain so that it will let the foam expand.
And here we are to the whipping process: immerse the steam wand in the milk and activate it, incorporate the air by inclining the milk jug so that the wand can rotate in it. In this way, the milk will increase in volume and will reach the ideal temperature of 65/72°C.
Now it’s your turn: decorate your Cappuccino following
our Latte Art tips.
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Let’s start the day with a nice decoration!
Give your regular costumers a smile and get new ones with Latte Art.
Decorate a Macchiato or a Cappuccino and become a barista artist…
you just need few steps! Prepare the best Espresso and foam the fresh whole milk.
Pour it into a milk jug, immerse the tip of the wand and let the steam flow by raising the jug when the foam starts to expand. Then, heat the milk to the temperature of 65°/72°C while intensely rotating the jug in order to dissolve the biggest bubbles and to obtain a smooth and fluid cream.
Now you’re ready to decorate the creamy surface of your drink with
special Latte Art pens and to impress your customers.
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Coffee is not only Espresso.
Until a few years ago, having a coffee principally meant having an Espresso or a coffee prepared with a Moka Pot. The increasing interest in the coffee culture has encouraged many enthusiasts to experience alternative extraction methods. The current trend is to taste coffee by using different extraction types.
Grinding, pressing and extracting. 25-30 seconds, 7 grams of coffee and hot water under pressure (9 or more atmosphere): the outcome is embodied in the Art of Espresso.
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The Moka pot is the main character of a daily ritual in which everyone chooses their favourite blend: taste and aroma are unmistakable. When you hear the typical “mumbling” produced by the steam, coffee is ready.
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Also known as Turkish Coffee, its first attestations go back to the 15th century.
A wide base kettle allows to boil water and ground coffee together. The outcome is a dense and tasty coffee, which can be also enriched with spices.
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The Neapolitan Coffee pot, symbol of the Parthenopean culture, is turned upside down when the boiling starts so that the water can percolate through ground coffee. The coffee is ready when you hear the classic “whistle” generated by the steam.
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Commonly known as American Coffee or Drip Coffee, this simple and quick extraction method is highly popular in the Unites States and in Europe. The invention of this patent dates to 1908 in Germany and its extraction is based on slow percolation. The resulting coffee has a light body and a delicate taste.
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The press-filter system is typical of France and is widespread in Northern Europe and Northern America. A very peculiar structure enables the extraction and the filtering of coffee. The resulting drink, typically served in a big cup, is very aromatic and has a delicate taste.
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It is a cold coffee infused in water and ice, resulting in a natural beverage with a unique and strong taste. It is a variation of hot coffee and is very common in the United States.
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This extraction method is highly appreciated by those who love American coffee. It was invented by the chemist Peter J.Schlimbohm in 1941 and it’s obtained by means of a glass coffee maker with a wooden and leather handle.
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