Water temperature and pressure
 -In order to obtain the right water temperature and pressure, you need a coffee machine with a pump able to supply water with a pressure superior than 13 atm.
 -The pressure going through the thick coffee quantity, is reduced to 9 atm., the ideal pressure in order to obtain all the excellent essence of the coffee.

 -The water that flows through the coffee quantity, must not exceed the 20 seconds. This prevents that unwelcome substances go by the solution.

 -The blend used must be made of different coffee blends, because all of them add particular features to the final taste. In the blend you can mix also different sorts of coffee (ex. arabic, strong). The finest blend is composed of only coffee of arabic sort, cultivated in mountain tablelands (1600 mt.)

 -The grinding of the roast grains must be done in low speed so to avoid the heating of the product and the risk of its reducing to powder. The grindstones to be used have to be of cone-shaped type in order to balance the coffee grains grinding. By using the flat grindstones, the tip speed is higher, although the risk is to burn part of the coffee. By using the cone-shaped grindstones, the result is a grinding made by particles of different size. Then, during the infusion, the coffee spreads other components that will interact in the final coffee quality.

- The operator cleverness is essential to obtain a good coffee. The hand, the eyes, the senses, develop as his experience grows. The coffee dose must be pressed by using the'hand' in the right way. If it is too pressed, water will flow down slowly, absorbing from the blend undesired substances and losing part of the thermic accumulated energy. If it is not so much pressed, water will create its own way that will not leave completely go, through the infusion, the right coffee amount.