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LELIT Bianca - PL162T
14. The art of espresso coffee
Contrary to what you might think, making a perfect Espresso is not that easy.
It takes experience, ability, passion and a little bit of curiosity. In this paragraph
we would like to share with you some of the basic rules for making a perfect cup
of Espresso.
Suggested doses:
• Ristretto (Strong) about 20 ml
• Espresso about 30 ml
• Lungo (Long) about 60 ml
The “5 M’s”
If you want to make perfect Espressos,
you should start by ensuring the ve es-
sential factors which turn a simple cup
of coffee into an Espresso for connois-
seurs! These are the “5 M’s”; in Italian:
miscela (blend), macinatura (grinding),
macchina (machine), manualità (skill)
and manutenzione (maintenance).
1 - Miscela (Blend)
Good Espressos are always made
with a good blend of coffee. An Es-
presso with the right taste requires a
blend of two types of coffee, Arabica
and Robusta. The rst gives the coffee
its delicate aroma and the right amount
of acidity, while the second type gives
its full taste, body and cream. The
quantities depend on your own taste.
Try out different combinations until you
nd the blend you like best!
2 - Macinatura (Grinding)
The grinder is a must for making good
Espresso. Coffee should always be
ground just before it is used so that
it preserves its taste and aroma. The
LELIT grinders let you adjust the grind-
ing level to suit the coffee blend to es-
tablish the correct extraction time and
amount of cream.
3 - Macchina espresso (Espresso
machine)
LELIT machines are designed and
built so that the water temperature can
be adjusted to suit your needs. In addi-
tion, setting this variable correctly will
allow you to extract from the ground
coffee, not only the soluble substanc-
es that give its taste, but also the
non-soluble ones that give body and
avour to your coffee.
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