Best coffee for your portafilter.

In Italy, coffee is one of the highest goods of daily enjoyment. For this reason, the Italians have defined a system that clearly summarizes the important components of coffee preparation in the portafilter in 4 phases – the 4-M rule. It gives you an orientation on how you can enjoy your coffee at home like at your favorite Italian around the corner.

The first M stands for the mixture (Miscela). Here your personal preference is primarily decisive, whether you prefer stronger or milder aromas. For those who are undecided, different trial packages offer a decision-making aid.

M number 2 defines the degree of grinding (Macinatura). If about 25-30 ml of finished espresso gets into the cup within 25-30 seconds, then the degree of grinding is in perfect harmony with the extraction time. If the degree of grinding is too coarse, the hot water runs through the espresso too quickly, aromas can only be extracted with difficulty and the crema is very thin. Conversely, the degree of grinding is far too fine and the finished espresso only drips out of the portafilter very slowly. Over-extracted espresso tastes bitter because the contact time between the hot water and the ground coffee is too long. About 7 finely ground coffees are required for one cup. For those who do not have a coffee grinder, Cellini also offers pre-ground espresso in 250g vacuum packs. We recommend storing it in a cool, dry place so that the fine aroma is preserved down to the last cup. Make sure the pack is resealed tightly. It is less advisable to pour the coffee/espresso into a container. Here, the sensitive aromas already begin to evaporate for the first time.

The third M stands for the Macchina (espresso machine). The brewing pressure and the brewing temperature that the filter carrier machines build up during preparation is what makes it possible to produce an aromatic espresso in the first place. Filter carrier machines for the preparation of espresso have been around since the beginning of the 20th century. They were – how could it be otherwise – developed in Italy. In 1903 the La Pavoni company acquired the patent for a filter carrier machine from the Milanese engineer Luigi Bezzera. After that, many technical experiments and advances followed. The water for preparing the espresso should have a temperature of 92 to 95 degrees Celsius (measured when it comes into contact with the coffee in the filter holder); 88 to 92 degrees Celsius are ideal for lighter roasted coffee. The brewing pressure should be around 8.5 to 8 bar.