7 grams the blend grinded from toatsed grains having different origin, absolutely without additives or aroma agents, grinded during the preparation.
88 degrees is the water temperature.
9 bar is the pressure.
25 seconds the right erogation time.
25 ml the coffe quantity in the cup (cream included)
67 degrees the temperature that the coffee must have in the cup.

Result: a light brown - cream, almost brown with tawny reflexes: a very fine weaving, without wide meshes or bubbles: an intense smell introduces tastes of flowers, fruit, toasted bread and chocolate. Sensation staying in the mouth for ten or so seconds, sometimes for minutes. The taste is round, firm and velvety: the acid and the bitter are balanced without supremacy of one on the other. The astringent perception is absent, anyway very short.
This is the real Italian espresso, this is the Mokarico coffee.