Espresso Coffee Extraction

“Pierro Coffee Beans have a Classic Napoli style blend with a new world zest! These coffee Beans are full bodied. Low-acid. Smooth and rich.  Brazil natural process brings chocolate and sweet caramel praline notes. In Pierro coffee beans. Ethiopian natural process Djimma contributes a unique natural fermented  fruit character. Whilst the Indian washed coffee beans bind the whole blend together. Creating  a rich cocoa after taste with a  very powerful body and crema. Roasted to precise  spectrophotometer targets which provides incredible consistency. An outcome most other  roasters can’t achieve.  Climate controlled ‘cellaring’ prior to delivery. Results in denser more stable coffee beans. Hence a much higher quality  Crema and a smoother tasting  espresso than other boutique coffees. Our blends are  developed specifically for the Australian milk-palate that keeps winning fans.”

Commercial Coffee Machines For Sale.

In a professional coffee machine. Temperature plays an extremely important role. Consequently it strongly influences the quality of the espresso. As a result stable temperature provides an excellent and repeatable espresso.
But how? Again. Through studies. Research and experimentation. As well as working with the best baristas. We managed to find a solution that provides for the control of every single parameter. Thus was born T3. Most Noteworthy a technology that allows the barista to set three temperatures. Specifically for the brewing group. In  addition the water infusion and the steam.
What do you get? Control of the water supply’s thermal accuracy that results in temperature stability and ultimately in a perfect espresso. This also comes about due to an electronic system, with probes for temperature, pressure and PID, which manages each variable.