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THIRD STEP: THE ESPRESSO MACHINE

The meeting point between the coffee technique and culture


It’s the second product transformation tool available for the bartender: from the powder to the liquid. The Italian engineering has created different kinds of espresso coffee makers, but the bar culture is connected to the traditional coffee maker.

The amount of coffee is decided by the user, who in order to obtain a small espresso cup has to use 7 grams of powder.