{"id":14062,"date":"2025-12-15T11:09:38","date_gmt":"2025-12-15T10:09:38","guid":{"rendered":"https:\/\/lamarzocco-fr-update.testsuite.it\/?p=14062"},"modified":"2025-12-15T10:12:43","modified_gmt":"2025-12-15T09:12:43","slug":"calibrer-un-espresso-moderne","status":"publish","type":"post","link":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/calibrer-un-espresso-moderne\/","title":{"rendered":"Calibrer un espresso moderne"},"content":{"rendered":"<p>Calibrer un espresso moderne peut s\u2019apparenter \u00e0 un art. Que vous exp\u00e9rimentiez le <strong data-start=\"205\" data-end=\"222\">single-dosing<\/strong> ou exploriez diff\u00e9rents temps d\u2019extraction, ce guide vous donne des cl\u00e9s pour pr\u00e9parer le shot parfait. Des notes vives d\u2019un blend \u00e9thiopien aux nuances profondes d\u2019un single origin colombien, nous aborderons les subtilit\u00e9s de la <strong data-start=\"453\" data-end=\"464\">mouture<\/strong>, de la <strong data-start=\"472\" data-end=\"487\">temp\u00e9rature<\/strong> et des <strong data-start=\"495\" data-end=\"520\">ratios de pr\u00e9paration<\/strong> avec la La Marzocco Pico.<\/p>\n<p><iframe loading=\"lazy\" title=\"Dialing in a Modern Espresso with the La Marzocco Pico\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/dTuiokYzNSM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<hr data-start=\"72\" data-end=\"75\" \/>\n<p data-start=\"77\" data-end=\"386\">Une grande partie du monde appr\u00e9cie le c\u00f4t\u00e9 <strong data-start=\"121\" data-end=\"134\">specialty<\/strong> du caf\u00e9, riche en saveurs uniques ! Le caf\u00e9 de sp\u00e9cialit\u00e9 peut \u00eatre torr\u00e9fi\u00e9 selon diff\u00e9rents profils, mais on trouve beaucoup d\u2019options <strong data-start=\"272\" data-end=\"287\">light roast<\/strong> sur le march\u00e9. <strong data-start=\"303\" data-end=\"315\">Calibrer<\/strong> un caf\u00e9 plus ludique peut \u00eatre \u00e0 la fois exp\u00e9rimental et artistique.<\/p>\n<p data-start=\"388\" data-end=\"716\">Pour explorer cette approche exp\u00e9rimentale de l\u2019espresso, nous pouvons <strong data-start=\"459\" data-end=\"475\">single-doser<\/strong> notre caf\u00e9 pour chaque shot. Cela consiste \u00e0 peser la dose de caf\u00e9 avant de la moudre, plut\u00f4t que de remplir le moulin depuis le r\u00e9servoir. Ce type de dosage facilite grandement le passage d\u2019un <strong data-start=\"670\" data-end=\"681\">origine<\/strong> ou d\u2019un torr\u00e9facteur \u00e0 un autre.<\/p>\n<p data-start=\"718\" data-end=\"998\">Beaucoup de saveur dans le caf\u00e9 provient de la torr\u00e9faction. Plus le caf\u00e9 est fonc\u00e9, plus il est adapt\u00e9 pour obtenir un espresso <strong data-start=\"847\" data-end=\"869\">cors\u00e9 et \u00e9quilibr\u00e9<\/strong>. En gardant cette id\u00e9e en t\u00eate, nous ajustons la <strong data-start=\"919\" data-end=\"930\">mouture<\/strong> pour obtenir un espresso \u00e0 la fois <strong data-start=\"966\" data-end=\"995\">d\u00e9licieux et traditionnel<\/strong>.<\/p>\n<p data-start=\"1000\" data-end=\"1576\">Une fois que nous avons trouv\u00e9 un caf\u00e9 agr\u00e9able, utiliser le r\u00e9servoir (hopper) est un excellent moyen de garder la <strong data-start=\"1116\" data-end=\"1131\">consistance<\/strong>. Il n\u2019y a pas lieu de s\u2019inqui\u00e9ter du caf\u00e9 qui devient rassis simplement en restant dans le r\u00e9servoir. Il est pr\u00e9f\u00e9rable d\u2019acheter un paquet de 225 \u00e0 340 g (8 \u00e0 12 oz) \u00e0 la fois, \u00e0 verser dans le moulin, et de l\u2019utiliser dans les quelques semaines suivant la date de torr\u00e9faction. Le caf\u00e9 restera ainsi <strong data-start=\"1434\" data-end=\"1454\">frais et parfait<\/strong> pour l\u2019extraction ! Un caf\u00e9 fra\u00eechement torr\u00e9fi\u00e9 offrira \u00e9galement une <strong data-start=\"1526\" data-end=\"1541\">belle crema<\/strong> sur le dessus de votre espresso.<\/p>\n<h2 class=\"wp-block-heading\"><strong data-start=\"76\" data-end=\"141\">Pr\u00e9parer un espresso avec des caf\u00e9s clairs : par o\u00f9 commencer<\/strong><\/h2>\n<p data-start=\"126\" data-end=\"555\">Les caf\u00e9s clairs se pr\u00eatent souvent \u00e0 des recettes avec <strong data-start=\"182\" data-end=\"208\">des ratios plus \u00e9lev\u00e9s<\/strong> et <strong data-start=\"212\" data-end=\"249\">des temps d\u2019extraction plus longs<\/strong>. En surveillant attentivement la mouture, nous l\u2019ajustons avec pr\u00e9cision pour chaque origine. Nous ne savons pas toujours exactement \u00e0 quoi ressemblera le profil aromatique, mais lors des essais, nous recherchons une <strong data-start=\"467\" data-end=\"512\">acidit\u00e9 agr\u00e9able, de la douceur, du corps<\/strong>, ainsi que toute autre saveur marquante.<\/p>\n<p data-start=\"557\" data-end=\"1051\">Avec un caf\u00e9 clair, les grains restent <strong data-start=\"596\" data-end=\"606\">denses<\/strong> et n\u00e9cessitent un peu de \u201ctravail\u201d pour que l\u2019extraction se d\u00e9roule correctement. Ce travail se traduit par <strong data-start=\"715\" data-end=\"747\">la temp\u00e9rature et la mouture<\/strong>. Commencez avec une <strong data-start=\"768\" data-end=\"789\">mouture tr\u00e8s fine<\/strong> et une <strong data-start=\"797\" data-end=\"819\">temp\u00e9rature \u00e9lev\u00e9e<\/strong> adapt\u00e9e aux profils modernes. La machine doit \u00eatre r\u00e9gl\u00e9e entre <strong data-start=\"884\" data-end=\"899\">93 et 96\u202f\u00b0C<\/strong> (200-205\u202f\u00b0F). Ajustez la mouture progressivement jusqu\u2019\u00e0 obtenir une texture <strong data-start=\"977\" data-end=\"1007\">semblable \u00e0 du sucre glace<\/strong> qui se colle facilement entre les doigts.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-314553\" src=\"https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V3_Pico-Journey-Stills-Grind-Adjust-scaled.jpg\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" srcset=\"https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V3_Pico-Journey-Stills-Grind-Adjust-scaled.jpg 2560w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V3_Pico-Journey-Stills-Grind-Adjust-2048x1152.jpg 2048w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V3_Pico-Journey-Stills-Grind-Adjust-400x225.jpg 400w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V3_Pico-Journey-Stills-Grind-Adjust-1024x576.jpg 1024w\" alt=\"\" width=\"2560\" height=\"1440\" \/><\/figure>\n<h2 class=\"wp-block-heading\">normale, ratio 1:2<\/h2>\n<p data-start=\"108\" data-end=\"326\">Pour commencer, <strong data-start=\"124\" data-end=\"148\">verrouillons la dose<\/strong>. La dose doit toujours correspondre <strong data-start=\"185\" data-end=\"223\">au plus pr\u00e8s \u00e0 la taille du filtre<\/strong> utilis\u00e9. Par exemple, on peut peser <strong data-start=\"260\" data-end=\"276\">17\u202fg de caf\u00e9<\/strong> et l\u2019extraire dans un <strong data-start=\"299\" data-end=\"323\">porte-filtre de 17\u202fg<\/strong>.<\/p>\n<p data-start=\"328\" data-end=\"590\">Le temps d\u2019extraction inclut <strong data-start=\"357\" data-end=\"397\">toute pr\u00e9-infusion ou pr\u00e9-extraction<\/strong> que l\u2019on souhaite tester. Cela signifie que <strong data-start=\"442\" data-end=\"534\">le chronom\u00e8tre commence d\u00e8s que l\u2019eau entre en contact avec le caf\u00e9 dans le porte-filtre<\/strong>, et non pas uniquement \u00e0 la premi\u00e8re goutte observ\u00e9e.<\/p>\n<p data-start=\"592\" data-end=\"679\">Nous visons un <strong data-start=\"607\" data-end=\"628\">espresso \u201cnormal\u201d<\/strong>, c\u2019est-\u00e0-dire avec un <strong data-start=\"651\" data-end=\"676\">ratio caf\u00e9\/eau de 1:2<\/strong>.<\/p>\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><cite><strong data-start=\"38\" data-end=\"54\">Caf\u00e9 moulu :<\/strong> 17\u202fg<br data-start=\"59\" data-end=\"62\" \/><strong data-start=\"62\" data-end=\"91\">Espresso liquide obtenu :<\/strong> 34\u202fg<br data-start=\"96\" data-end=\"99\" \/><strong data-start=\"99\" data-end=\"123\" data-is-only-node=\"\">Temps d\u2019extraction :<\/strong> 55\u202fsecondes<\/cite><\/p><\/blockquote>\n<p><strong data-start=\"77\" data-end=\"92\">Quel go\u00fbt ?<\/strong><br data-start=\"92\" data-end=\"95\" \/>Ce shot d\u2019espresso sera assez intense, car l\u2019eau et le caf\u00e9 auront \u00e9t\u00e9 en contact longtemps. Si l\u2019on souhaite adoucir un peu l\u2019extraction et contr\u00f4ler certaines des saveurs vives et puissantes, on peut ajuster la mouture pour qu\u2019elle soit plus grossi\u00e8re. Cela r\u00e9duira le temps de contact entre l\u2019eau et le caf\u00e9 et permettra d\u2019\u00e9quilibrer le go\u00fbt.<\/p>\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><cite><strong data-start=\"38\" data-end=\"54\">Caf\u00e9 moulu :<\/strong> 17\u202fg<br data-start=\"59\" data-end=\"62\" \/><strong data-start=\"62\" data-end=\"91\">Espresso liquide obtenu :<\/strong> 34\u202fg<br data-start=\"96\" data-end=\"99\" \/><strong data-start=\"99\" data-end=\"123\" data-is-only-node=\"\">Temps d\u2019extraction :<\/strong> 40\u202fsecondes<\/cite><\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-314566\" src=\"https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Stirring-scaled.jpg\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" srcset=\"https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Stirring-scaled.jpg 2560w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Stirring-2048x1152.jpg 2048w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Stirring-400x225.jpg 400w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Stirring-1024x576.jpg 1024w\" alt=\"\" width=\"2560\" height=\"1440\" \/><\/figure>\n<p><strong data-start=\"93\" data-end=\"108\">Quel go\u00fbt ?<\/strong><br data-start=\"108\" data-end=\"111\" \/>Avec une mouture l\u00e9g\u00e8rement plus grossi\u00e8re, notre shot peut atteindre un ratio 1:2 en 40 secondes. Ce temps plus court extrait moins de compos\u00e9s du caf\u00e9, ce qui peut aider \u00e0 att\u00e9nuer l\u2019intensit\u00e9 du shot. Si le r\u00e9sultat nous pla\u00eet, parfait ! Mais c\u2019est aussi ici que notre c\u00f4t\u00e9 exp\u00e9rimental peut entrer en jeu.<\/p>\n<h2 class=\"wp-block-heading\">lungo, ratio 1:3<\/h2>\n<p data-start=\"77\" data-end=\"223\"><strong data-start=\"77\" data-end=\"132\">Si nous voulons un espresso encore un peu plus doux<\/strong>, au lieu de modifier \u00e0 nouveau la mouture, essayons d\u2019allonger un peu le ratio eau\/caf\u00e9.<\/p>\n<h2 class=\"wp-block-heading\">lungo, ratio 1:3<\/h2>\n<p data-start=\"77\" data-end=\"488\">Pour pr\u00e9parer ce shot, tassez 7\u202fgrammes de caf\u00e9 au centre du porte-filtre, bien serr\u00e9. Ce qui peut surprendre, c\u2019est que ce petit espresso devrait tout de m\u00eame s\u2019extraire en environ 20\u201125\u202fsecondes, et il n\u2019est pas n\u00e9cessaire de changer la mouture si tout est d\u00e9j\u00e0 bien r\u00e9gl\u00e9. Ici, nous allons viser un ratio l\u00e9g\u00e8rement plus grand, comme cela se pratique dans de nombreux caf\u00e9s italiens depuis les ann\u00e9es 1900.<\/p>\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><cite><strong data-start=\"38\" data-end=\"54\">Caf\u00e9 moulu :<\/strong> 17\u202fg<br data-start=\"59\" data-end=\"62\" \/><strong data-start=\"62\" data-end=\"91\">Espresso liquide obtenu :<\/strong> 51\u202fg<br data-start=\"96\" data-end=\"99\" \/><strong data-start=\"99\" data-end=\"123\" data-is-only-node=\"\">Temps d\u2019extraction :<\/strong> 45\u202fsecondes<\/cite><\/p><\/blockquote>\n<p data-start=\"70\" data-end=\"494\">Quel est le go\u00fbt\u202f? En proc\u00e9dant ainsi, notre espresso se rapprocherait d\u2019un style lungo, avec une extraction d\u2019environ 45\u202fsecondes. Cela donne un caf\u00e9 plus dilu\u00e9 et pousse les notes vers l\u2019amertume, mais cela permet de r\u00e9\u00e9quilibrer l\u2019espresso si l\u2019acidit\u00e9 est marqu\u00e9e. Selon nos pr\u00e9f\u00e9rences, cela peut donner un espresso parfaitement complexe, avec toutes les saveurs en harmonie. On ne saura jamais si l\u2019on n\u2019essaie pas\u202f!<\/p>\n<h3 data-start=\"81\" data-end=\"187\"><strong data-start=\"136\" data-end=\"185\">Appr\u00e9ciez chaque \u00e9tape de votre aventure caf\u00e9<\/strong><\/h3>\n<p data-start=\"70\" data-end=\"376\">En ajustant la mouture, nous pouvons \u00e9quilibrer l\u2019extraction, et en modifiant le ratio, nous pouvons adoucir ou accentuer la puissance des saveurs du caf\u00e9. D\u00e8s que nous changeons de caf\u00e9, il faut recommencer le calibrage. La mouture et le ratio que nous avons d\u00e9finis ne conviennent pas \u00e0 tous les caf\u00e9s.<\/p>\n<p data-start=\"378\" data-end=\"604\">Les caf\u00e9s torr\u00e9fi\u00e9s selon un profil l\u00e9ger et moderne pr\u00e9sentent davantage de variations lors du changement de grains. Par exemple, nous obtiendrons des r\u00e9sultats uniques en passant d\u2019un \u00c9thiopien naturel \u00e0 un Colombien lav\u00e9.<\/p>\n<p data-start=\"606\" data-end=\"724\">Explorer l\u2019univers de l\u2019espresso, c\u2019est partir \u00e0 la d\u00e9couverte de caf\u00e9s fantastiques, tous r\u00e9v\u00e9l\u00e9s par notre moulin.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-314563\" src=\"https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Modern-Card-scaled.jpg\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" srcset=\"https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Modern-Card-scaled.jpg 2560w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Modern-Card-2048x1152.jpg 2048w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Modern-Card-400x225.jpg 400w, https:\/\/home.lamarzoccousa.com\/wp-content\/uploads\/2023\/11\/V4_Pico-Journey-Stills-Modern-Card-1024x576.jpg 1024w\" alt=\"\" width=\"2560\" height=\"1440\" \/><\/figure>\n<p><strong data-start=\"2887\" data-end=\"2902\">Questions ?<\/strong> <a href=\"https:\/\/lamarzocco-fr-update.testsuite.it\/en\/book-a-demo\/\"><strong data-start=\"2903\" data-end=\"2933\">R\u00e9servez une d\u00e9monstration<\/strong><\/a> avec notre \u00e9quipe <strong data-start=\"2952\" data-end=\"2974\">La Marzocco France<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Calibrer un espresso moderne peut s\u2019apparenter \u00e0 un art. Que vous exp\u00e9rimentiez le single-dosing ou exploriez diff\u00e9rents temps d\u2019extraction, ce guide vous donne des cl\u00e9s [&hellip;]<\/p>\n","protected":false},"author":455,"featured_media":14060,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[305,380,294],"tags":[],"class_list":["post-14062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-educational-fr","category-journeys-with-pico-la-marzocco-home-fr","category-la-marzocco-home-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Calibrer un espresso moderne - La Marzocco<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lamarzocco-fr-update.testsuite.it\/calibrer-un-espresso-moderne\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Calibrer un espresso moderne - La Marzocco\" \/>\n<meta property=\"og:description\" content=\"Calibrer un espresso moderne peut s\u2019apparenter \u00e0 un art. Que vous exp\u00e9rimentiez le single-dosing ou exploriez diff\u00e9rents temps d\u2019extraction, ce guide vous donne des cl\u00e9s [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/lamarzocco-fr-update.testsuite.it\/calibrer-un-espresso-moderne\/\" \/>\n<meta property=\"og:site_name\" content=\"La Marzocco\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/LaMarzocco\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-15T10:09:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2025\/12\/Capture-decran-2025-12-12-a-15.56.12-scaled.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"461\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Maria Nadjem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@lamarzocco\" \/>\n<meta name=\"twitter:site\" content=\"@lamarzocco\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Maria Nadjem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/lamarzocco-fr-update.testsuite.it\/calibrer-un-espresso-moderne\/#primaryimage\",\"url\":\"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2025\/12\/Capture-decran-2025-12-12-a-15.56.12-scaled.png\",\"contentUrl\":\"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2025\/12\/Capture-decran-2025-12-12-a-15.56.12-scaled.png\",\"width\":2560,\"height\":1153},{\"@type\":\"Organization\",\"@id\":\"https:\/\/lamarzocco-fr-update.testsuite.it\/#organization\",\"name\":\"La Marzocco\",\"url\":\"https:\/\/lamarzocco-fr-update.testsuite.it\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/lamarzocco-fr-update.testsuite.it\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/lamarzocco.testmeup.com\/wp-content\/uploads\/2023\/04\/screenshot.png\",\"contentUrl\":\"https:\/\/lamarzocco.testmeup.com\/wp-content\/uploads\/2023\/04\/screenshot.png\",\"width\":880,\"height\":660,\"caption\":\"La Marzocco\"},\"image\":{\"@id\":\"https:\/\/lamarzocco-fr-update.testsuite.it\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/LaMarzocco\",\"https:\/\/x.com\/lamarzocco\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Calibrer un espresso moderne - La Marzocco","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/lamarzocco-fr-update.testsuite.it\/calibrer-un-espresso-moderne\/","og_locale":"fr_FR","og_type":"article","og_title":"Calibrer un espresso moderne - La Marzocco","og_description":"Calibrer un espresso moderne peut s\u2019apparenter \u00e0 un art. Que vous exp\u00e9rimentiez le single-dosing ou exploriez diff\u00e9rents temps d\u2019extraction, ce guide vous donne des cl\u00e9s [&hellip;]","og_url":"https:\/\/lamarzocco-fr-update.testsuite.it\/calibrer-un-espresso-moderne\/","og_site_name":"La Marzocco","article_publisher":"https:\/\/www.facebook.com\/LaMarzocco","article_published_time":"2025-12-15T10:09:38+00:00","og_image":[{"url":"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2025\/12\/Capture-decran-2025-12-12-a-15.56.12-scaled.png","width":1024,"height":461,"type":"image\/png"}],"author":"Maria Nadjem","twitter_card":"summary_large_image","twitter_creator":"@lamarzocco","twitter_site":"@lamarzocco","twitter_misc":{"\u00c9crit par":"Maria Nadjem","Dur\u00e9e de lecture estim\u00e9e":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/lamarzocco-fr-update.testsuite.it\/calibrer-un-espresso-moderne\/#primaryimage","url":"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2025\/12\/Capture-decran-2025-12-12-a-15.56.12-scaled.png","contentUrl":"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2025\/12\/Capture-decran-2025-12-12-a-15.56.12-scaled.png","width":2560,"height":1153},{"@type":"Organization","@id":"https:\/\/lamarzocco-fr-update.testsuite.it\/#organization","name":"La Marzocco","url":"https:\/\/lamarzocco-fr-update.testsuite.it\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/lamarzocco-fr-update.testsuite.it\/#\/schema\/logo\/image\/","url":"https:\/\/lamarzocco.testmeup.com\/wp-content\/uploads\/2023\/04\/screenshot.png","contentUrl":"https:\/\/lamarzocco.testmeup.com\/wp-content\/uploads\/2023\/04\/screenshot.png","width":880,"height":660,"caption":"La Marzocco"},"image":{"@id":"https:\/\/lamarzocco-fr-update.testsuite.it\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/LaMarzocco","https:\/\/x.com\/lamarzocco"]}]}},"_links":{"self":[{"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/posts\/14062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/users\/455"}],"replies":[{"embeddable":true,"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/comments?post=14062"}],"version-history":[{"count":1,"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/posts\/14062\/revisions"}],"predecessor-version":[{"id":14063,"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/posts\/14062\/revisions\/14063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/media\/14060"}],"wp:attachment":[{"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/media?parent=14062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/categories?post=14062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/wp-json\/wp\/v2\/tags?post=14062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}