Coffee connoisseurs would rather do without coffee than compromise on flavour, meaning that nothing should obstruct the taste. Even water is being ‘zhuzhed’ up to its purest form so it’s coffee ready.
Milk also plays an important role, if it’s brimming with protein it’s sure to help stabilise the foam and make it hold for longer – perfect for superior coffee art.
The six-level AromaG3 grinder within each machine ensures that the coffee is optimally ground, at a gentle speed to preserve the aroma, and it’s in good company, with the innovative process known as P.E.P®. The Pulse Extraction Process precisely teases water through finely ground coffee during short bursts; removing any bitterness and revealing smooth, fully-developed, flavoursome coffee.
It also gives the aromas significantly more time to develop, allowing the maximum flavour to be teased out of the fresh beans – for the ultimate intense espresso or ristretto.
So you may ask, what is the difference between these specialities?
A ristretto, the short shot, is typically a condensed version of an espresso, using less water. Espresso has a higher concentration, it’s more dense, compact and thick.
So, it’s all in the extraction!