The E.S.E. standard.

"The Consortium E.S.E. specifies that the changes made to what has been published above were requested by the C.I.C. (Italian Composters Consortium)," in relation to events that happened to them during 2013, unrelated to the activity carried out for the Consortium E.S.E., but which affected the final result."

What it is.

E.S.E. (acronym for Easy Serving Espresso) is the technology that simplifies the preparation of a good espresso coffee through a few easy gestures thanks to the use of serving (single pre-packaged doses of 7 grams of ground coffee, pressed and hermetically sealed between two thin layers of filter paper).

This international industry standard (the only 'open' system in the field of espresso coffee prepared with paper pods) is in fact based on the use of espresso and serving machines, of different brands and models, compatible with each other and available in different price ranges.

The concept of freedom of choice and quality assurance can be achieved simply by finding and matchingtwo E.S.E. brands: one on theespresso machine and the other on theservings.

The standardization of the technical and geometric parameters of the serving and the machine allowed the cancellation of variables such as: the difficulty of using the equipment, the choice of the wrong blend, the waste of product, the wrong dosing and pressing; constituting the guarantee of the quality constancy of the espresso produced.

The application of the E.S.E. standard makes it possible to meet the needs:

  • Of the industry, which demands a single reference standard and the opening of new markets
  • of the consumer, who asks for clarity and freedom of choice of brands and models, in different price ranges.

The Easy Serving Espresso mark on espresso machines and coffee packages allows consumers (and retail chains) to identify the compatibility between the two products and thus be reassured in their choices.

This is one of the reasons why a large number of players including roasters, espresso machine manufacturers, and waffle maker manufacturers have turned to the paper servings market. It is a market that has enormous potential for development and is attracting the interest of a growing number of operators in many countries.

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How it works

The E.S.E. espresso machine features an extraction chamber having a special geometric profile that optimizes the espresso result in the cup by perfectly adapting to the shape of the serving. The basic technical parameters of the machine, such as, for example, temperature and water pressure, have been defined so as to consistently ensure good quality espresso. These parameters are verified when the use of the E.S.E. mark is granted for each espresso machine prototype. Periodically these parameters are reverified on production models. All this is done to ensure consistent quality.

The E.S.E. serving is a single-use pre-packaged serving, consisting of roasted, ground, dosed, compressed coffee enclosed between two sheets of food-grade filter paper. The amount of coffee, degree of grinding and compression are defined to achieve the best espresso result in the cup. The technical characteristics of E.S.E. servings are perfectly adapted to the extraction chamber of E.S.E. espresso machines.

Quality upgrades

The Consortium has invested in the enhancement of the E.S.E. brand, extending to the entire value chain some innovations of E.S.E. certification. The new parameters of the E.S.E. Standard now include:

  • thenarrowing of the parameters for dimensional compliance (allowable ranges: diameter from 43.5 to 44.5 mm.; thickness from 9.1 to 10.6 mm.);
  • theclassification of 4 categories of coffee beverages ( espresso, ristretto, long and extra-long), to be optionally flanked by the E.S.E. logo to better define the different dispensations;
  • the cancellation of the "defect" of double variability, through the use of2 silicone prototypes of E.S.E. pods ( a small and a large template, in two different types of hardness: 55 and 65 shore) to make the execution of compliance tests more precise and standardized.
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Strengths and positioning

The "open" E.S.E. system proves to be the only one that allows consumers thefreedom to choose among different brands of portioned paper coffee and compatible espresso machines. The freedom to choose among brands, also makes the offering moreflexible.

The system is characterized byease of use, thanks to the use of powdered coffee packaged in convenient single servings (no waste and coffee powder residue) and the simple operation of compatible espresso machines.

By nullifying the waste of ground coffee, the use of E.S.E. standard coffee pods is moreconvenient than mocha or espresso powder.

Finally, the materials used to package the "paper coffee pod artifact" make it "naturallyeco-friendly." And the upcoming certification of compostability is a confirmation of this.

The E.S.E. standard can now complete the wide range of offerings on the market of espresso brewing systems, leaving the consumer to choose the one most akin to his or her tastes and lifestyle: from the open system sensitive to the expectations of l'eco-sustainability, to the closed system with a guarantee of taste and quality.