C FFEE

EXTRACTI N

CristinaSánchez

WHAT AM I GOING TO TALK ABOUT?

1 2BASICCONCEPTS

3PERCOLATION. THE ESPRESSO MACHINE

4WHAT HAVE WE LEARNT?

INTRODUCTION

INTRODUCTION

ESPRESSO COFFEE

oCapacity just

over 50 mL

oMore than

50.000.000 cups/day

are consumed in the

world

oIt contains less

caffeine than the

more dilute coffees

do

oProduct devoid of

calories

Basic concepts

Percolation

RAFFINATE

EXTRACT

SOLVENT

WATER COFFEESOLIDS (COFFEE

GROUNDS)

EXTRACTION

SOLID

COFFEE BEANS

Basic concepts

PERCOLATION. The espresso machine

PARAMETERSoWater temperature: 90

ºC

oInlet pressure: 9 atm

PERCOLATION. THE ESPRESSO

MACHINE

PARAMETERSoPercolation time: 30

s

WHAT HAVE WE LEARNT?

It is not that simple to

make a good espresso

Percolation is the essential

stage

Extraction parameters are

crucial

Functioning of an espresso

machine

QUESTIONS