{"id":15408,"date":"2024-07-23T17:30:10","date_gmt":"2024-07-23T15:30:10","guid":{"rendered":"https:\/\/lasanmarco.com\/?p=15408"},"modified":"2024-11-06T12:06:14","modified_gmt":"2024-11-06T11:06:14","slug":"the-chemistry-of-espresso-coffee","status":"publish","type":"post","link":"https:\/\/lasanmarco.com\/en\/the-chemistry-of-espresso-coffee\/","title":{"rendered":"The chemistry of espresso coffee"},"content":{"rendered":"\t\t
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23 July 2024<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The chemistry of espresso coffee<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The employees of La San Marco participated in a master class held by Dr. Marino Petracco, a renowned chemical engineer and researcher at illycaff\u00e8. This initiative underscores La San Marco’s ongoing commitment to high-quality training for its employees, considering continuous education as one of its main strengths.

<\/span>With a career full of experience in pilot plant design and scientific research, Dr Petracco took the audience on a journey through the world of espresso coffee, exploring the quality chain that makes this product unique. During the presentation, Dr Petracco described the various stages of the espresso coffee quality chain, including agronomy, genetics, post-harvest, transport, roasting, grinding, packaging, preparation and consumption. Each stage is crucial to ensure that the final product meets the high standards for which espresso coffee is known.

<\/span>Espresso is a complex beverage, defined by a specific method of percolation under high pressure and temperature. This process produces a drink that combines aroma, body and taste in a solution, foam, suspension and emulsion. Two distinctive chemical and physical properties of espresso are the thick layer of foam and the opaque underlying liquid, due to a dispersed phase of small oil droplets in emulsion. These characteristics help maximise the sensory impact of the drink.

<\/span>Dr Marino Petracco’s presentation provided La San Marco employees with an even deeper understanding of the science and art behind espresso coffee. Through a detailed exploration of the variables and processes involved, participants gained new knowledge and learnt to appreciate this extraordinary beverage even more.
<\/span>The session concluded with a series of questions, allowing employees to delve further into the topics discussed. This event highlights La San Marco’s ongoing commitment to investing in quality training for its employees, recognising that continuous training is a key element in the company’s success and excellence.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

La San Marco employees attended a lecture on espresso by Dr. Petracco, highlighting continuous training and quality as key strengths of the company.<\/p>\n","protected":false},"author":1,"featured_media":17440,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-15408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nThe chemistry of espresso coffee - La San Marco<\/title>\n<meta name=\"description\" content=\"La San Marco employees attended a lecture on espresso by Dr. Petracco, highlighting continuous training and quality as key strengths.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lasanmarco.com\/en\/the-chemistry-of-espresso-coffee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The chemistry of espresso coffee - 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