To create an italien espresso originale the following INEI criterias should be considered
 

• Ground beans                   7 Gramm    +/- 0,5
• Water temp.                       88-92°C
• Temp. in the cup               67-70°C
• Ideal pressure                   8,5-9,5 BAR
• Time of extraction            5 sec. infusion + max. 25 sec
• Volume in the cup             20-30ml
• Apearance                         Haselnussbraun bis Kakaofarben
• Crema                                Fest, beständig, fein, texturiert, 3-4mm dick
• Aroma                                Körperreich, duftend, voll
• Scent                                  Blumen, Obst, geröstete Brotkruste, Schokolade
• Sensorik                            Ausgewogenheit zwischen sauren und bitteren Noten
• Taste after consumption  Anhaltend angenehm, ohne Astringenz

...here you'll find the perfect cups