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Pour être «excellent», un espresso doit présenter des caractéristiques bien précises:
1) La dose de café moulu doit être de sept grammes (avec un écart en plus ou en moins d'un demi-gramme).
2) A la sortie de la machine, la température de l’eau doit être de 88 degrés (avec une variation, en plus
ou en moins, de 2 degrés en fonction du mélange de café).
3) La température du café doit être de 67 degrés.
4) La pression d’introduction de l’eau doit être de neuf atmosphères.
5) Le temps de percolation, c'est-à-dire le temps pour le passage de la buse à la tasse doit être de 25
secondes (avec un écart en plus ou en moins de deux secondes et demi).
6) La tasse doit contenir 25 millilitres de café (tolérance de deux millilitres et demi).
En outre, pour obtenir un espresso à l'italienne aussi bon que celui du bar, BUGATTI recommande
d'utiliser son café, moulu ou en capsule. En effet, il est torréfié exclusivement au four à bois et il est
spécialement conçu pour DiVa.
Un excellent espresso
®
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