• Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero
  • Cafés Il Gondolero



> Espresso coffee makers

Basically, there are two types of espresso coffee makers, the difference between them lying in the way of obtaining the necessary pressure to extract the coffees:

  • Manual: pressure is obtained by pressing a lever.
  • Automatic: pressure is provided automatically by a pressure group known as the “brewing head”.

The main advantage of automatic coffee makers is that they make more consistent coffee, with more uniform quality than manual machines. 




> Mill

Coffee mill operation is based on two blades that grind the coffee in a hopper which feeds the beans into a recipient with an adjustable doser.

An indispensable condition for good extraction is correct milling. So much so, that the success of a good coffee depends, almost completely, on the efficiency of the coffee-maker/mill tandem.


> High roast (“Torrefacto”) coffee

This is coffee to which sugar is added towards the end of the toasting process. By law, a maximum 15 Kg. sugar can be added to each 100 Kg. green coffee. The green coffee used for both natural roasting and high roasting is the same.
This method of roasting coffee with sugar is exclusive to Spain, Portugal and Mexico.

High roasting produces a blacker, more strongly-flavoured coffee that can be used alone or in blends with different proportions of natural roast coffee, according to the consumption habits of different regions.


> Caffeine

Apart from other components which give coffee its aroma and flavour, the stimulating effect of coffee is determined by an alkaloid: caffeine.

Taken in moderation, coffee is an exceptional tonic. It acts on the nervous, muscular, circulatory and digestive systems. Caffeine stimulates the perception, accelerates the cardiac system, activates the digestion and increases intestinal motility. It is even beneficial to the renal system, as it increases kidney diuretic action. The effects of caffeine begin half an hour after drinking coffee, and last from 3 to 6 hours according to the individual.

Three cups of coffee per day (50 mg. caffeine per cup) present no risks to healthy consumers.
However, taken in excess, coffee can damage the health, affecting the cardiac and nervous systems. In daily doses over 500/600 mg. caffeine per day (from six to ten cups of coffee), the consumer can reach a situation of light intoxication or caffeine addiction (insomnia, nervousness, tachycardia, palpitations, etc...)

> Decaffeinated coffee

Decaffeinated coffee was created for coffee lovers who, for medical reason or because they consume coffee in large quantities, need to reduce their caffeine intake.

In the process of making decaffeinated coffee, green coffee of different origin and varieties are selected and treated in water using natural solvents, which are later eliminated, substantially reducing caffeine content (by up to 95%). Next, the coffee is toasted in the same way as any kind, giving it the same flavour and aroma as normal coffee.


> Soluble coffee

20th-century men and women are characterised by their search for efficiency and commodity. The invention of soluble coffee makes it possible to make coffee instantly.

After much experimentation, in 1937 NESTLÉ produced the first lyophilised coffee (NESCAFÉ). The company installed its first factory in Switzerland, whilst others followed, in 1939, in Great Britain, France and the United States. When the US entered World War Two, soluble coffee formed part of army rations, and quickly became known worldwide.
In the process of manufacturing soluble coffee, a blend of different varieties is selected in order to give the product a particular flavour, and these are toasted and ground.

The freshly ground coffee is then placed in huge filters through which hot water circulates, collecting the soluble part of the coffee to form a highly concentrated liquid.

There are two methods for extracting the water and retaining only the soluble elements in coffee:
  • Spray drying, using heat.
  • Lyophilisation (dry freezing) using cold and vacuum.


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