Discover the most used words in the world of coffee
When preparing espresso, this refers to the compression of the coffee powder inside the filter. The result should be a flat and uniform layer, ready to receive the 9 bars of pressure from the espresso machine. If tamping is not uniform, under-extraction or channelling may occur, due to the fact that the water is passing<a href="https://www.lepiantagionidelcaffe.com/en/glossario/tamping/">Continue reading <span class="sr-only">"Tamping"</span></a>
Temperature: this is a fundamental parameter of coffee extraction, regardless of the extraction method used. A variation of a few degrees (even just 0.5°C) in the temperature of the water used to extract the coffee can result in different substances being extracted from the ground coffee, resulting in a very different sensory profile in the<a href="https://www.lepiantagionidelcaffe.com/en/glossario/temperature/">Continue reading <span class="sr-only">"Temperature"</span></a>
