A Gourmet coffee blend as the Prestige or Super Cabrales, specific for espresso machine, should be selected. Blend of Arabic sweet beans with a very aromatic, balanced body and a persistent flavor. They are fine beans selected from: Colombia, Brazil, Costa Rica, Jamaica and other places where the same quality is produced.

The grinder has a hopper to contain the coffee beans. The grinding must be done at the same time the drink is prepared. It´s necessary to observe the result of the grinding by extending coffee on a paper to check that the particles look uniform and alike in size. This will be fundamental for the infusion to be optimum, turning out a cream with an ideal density.

The grinder is equipped with flat and conical burr grinders started by an engine to grind the coffee. The burrs must be in perfect conditions for a good grinding. To check their condition, burrs must be observed with the grinder on and without coffee in it; friction shouldn’t be heard, otherwise it would indicate that the burrs have come to the limit of its useful life.

To achieve an ideal dosing the dispenser should never have grinded coffee below the half of the dispenser glass. For a small cup of coffee, use 7 g. of coffee and for a double coffee or two small cups, use 14 g. dosing 7 g. per coffee you obtain a perfect infusion and an output of 142 coffees by kg.

It´s fundamental for the result of the Perfect Espresso the hygiene and maintenance of the machine. Particularly , the zone of steam and hot water, filters and portafilters. For the clearance of the portafilter it is important to have rubber in the edge of the residues container where it is struck, in order that the portafilter does not get damaged and water doesn’t get out from the damaged edge.

Watch out for the treatment of the water. The high concentration of salts produces fur and this alters completely the good functioning of the machine and the flavors of the coffee. For this, it is necessary to observe the maintenance of the water softener or purifier. Another important aspect regarding water is that temperature should fluctuate between 190,4 ºF and 197,6ºF.

Technology incorporated in the modern machines has not managed to completely replace the coffee man.

The hand of the operator in the machine and the grinding has some points of importance since it is in touch with all the mechanical components and the coffee to achieve a good infusion.

The operator uses the hand to measure the granulometry of the grinding. Checks the condition of the burrs and controls the temperature of the water; but has a much more important role and it is controlling the time of the infusion. If the grinding is correct, the temperature accurate and the filters are in mint condition; the filtering time must be from 25 to 27 seconds for a cup of 65 cm3. This is the correct time to achieve The Perfect Espresso.