Chapter 28

Espresso Machine and Coffee Composition

Sauro Vittori, Giovanni Caprioli, Manuela Cortese,  and Gianni Sagratini     School of Pharmacy, University of Camerino, Camerino, Italy


The aroma profile and the extraction of bioactive compounds of espresso coffee (EC) are influenced by different EC machines working via different mechanisms and by such technical conditions as the machine extraction temperature and pressure used. The obtained data concerning the analysis by headspace solid phase micro extraction–gas chromatography–mass spectrometry of key odorants provide important information on espresso-making technique, suggesting that 92 °C temperature and 9 bar pressure are very close to those needed to obtain the best-quality espresso. ...

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