The Certified Italian Espresso and Cappuccino
| Authors | Istituto Nazionale Espresso Italiano |
| Publisher | Istituto Nazionale Espresso Italiano |
| Published | 13 set 2007 |
| Date | 11 apr 2021 |
| Languages | eng |
| Identifiers | url: http://www.inei.coffee/, uri: http://www.inei.coffee/files/File/istituzionale_inei_hq_en.pdf |
| Formats |
Description
A Certified Italian Espresso shot has these parameters (p. 7):
Necessary portion of ground coffee 6 g ± 0,5
Exit temperature of water from the unit 88°C ± 2°C
Temperature of the drink in the cup 67°C ± 3°C
Entry water pressure 9 bar ± 1
Percolation time 25 seconds ± 5 seconds
Viscosity at 45°C > 1,5 mPa s
Total fat > 2 mg/ml
Caffeine < 100 mg/cup
Millilitres in the cup (including froth) 25 ml ± 2,5
cf. "What is a shot?"