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To be excellent, espresso coffee must have the following features:
1) The serving of ground coffee must be seven grams (to the nearest half gram).
2) The temperature of the water leaving the machine must be 88 °C (give or take 2 °Cdepending on the
type of coffee blend).
3) The temperature of espresso coffee must be 67 °C.
4) Water-delivery pressure must be 9 atmospheres.
5) Percolation time, i.e. the time that the coffee takes to pass through the nozzle into the cup must be
25 seconds (give or take two seconds).
6) There must be 25 millilitres of coffee in the cup. (give or take two and a half millilitres)
To obtain an excellent Italian espresso as served at the bar, BUGATTI recommends using BUGATTI coffee,
either powder or in pods. This coffee is exclusively roasted in a wood-burning oven, especially for diVa.
The best espresso coffee
®
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