In the vast universe of coffee, there are numerous extraction methods, each capable of enhancing unique aromatic notes and taste profiles. Each technique has a fascinating history and responds to different needs and tastes, thus becoming a symbol of tradition and innovation in the world of coffee.

1. Moka: Italian Symbol for Excellence
The Moka represents one of the most popular extraction methods in Italy. Born in 1933, this iconic coffee maker has been present in Italian homes for generations. The use of Moka requires skill and precision to obtain a full-bodied and aromatic coffee, with a typically intense flavor. Gambilongo Caffè recommends checking the water temperature and the amount of ground coffee for optimal results.

2. Espresso: the quintessence of coffee
Espresso, invented in Turin in the early twentieth century, is one of the most technical and fast methods to extract coffee. By passing high pressure water through finely ground coffee, a concentrated drink is obtained, characterized by the typical "cream" on the surface. Espresso preparation requires specific machinery, often used in bars and roasting plants, where technical knowledge is essential to regulate pressures and temperatures.

3. French Press: for a rich and aromatic coffee
The French Press is a manual extraction method appreciated for its simplicity of use and ability to retain natural coffee oils. To achieve a good result, we recommend a coarse grinding and an infusion time of about 4 minutes. The coffee obtained is full-bodied and rich in flavors, thanks to the prolonged contact between water and ground coffee.

4. Chemex: elegance and purity
Invented in 1941, the Chemex stands out for its sophisticated design and the use of thick filters that remove oils and impurities, ensuring a clean and delicate coffee. This extraction technique requires precision in coffee measurement and water temperature, and is highly appreciated by enthusiasts for the almost ritual experience it offers. In addition, the Chemex is perfect for those who prefer a light and aromatic coffee.

5. Cold Brew: a refreshing choice
Cold brew is a cold brewing technique that requires 12 to 24 hours of infusion in cold water. This process removes much of the acidity, giving the coffee a soft and refreshing taste. Originally from 17th century Japan, Cold Brew is now very popular in the summer months and can be enjoyed with ice or milk, representing an alternative and less bitter choice than hot coffee.Espresso paring requires specific machinery, Often used in bars and roasting, where technical knowledge is essential to regulate pressures and temperatures.

La Gambilongo Caffè Academy: training excellence in southern Italy

Gambilongo Caffè also offers a unique training experience with its Academy, one of the first in southern Italy. Gambilongo Academy courses are designed to train bartenders and enthusiasts on the various extraction methods and to promote quality coffee culture. Students can learn the art of perfect espresso, milk art and alternative extraction methods through a learning path led by the best experts in the field.

Each extraction method presents a world of techniques and secrets to make a coffee that is not only a drink, but a complete sensory experience. With the Gambilongo Academy, you have the opportunity to deepen these techniques and turn your passion for coffee into true mastery, making coffee an everyday art.