Espresso or caffè espresso (also: expresso[1]) is a concentrated coffee beverage brewed by forcing very hot water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. CoFFEE is an Open source Software for computer supported collaborative learning (CSCL in a digital classroom Pressure (symbol 'p' is the force per unit Area applied to an object in a direction perpendicular to the surface
Espresso was developed in Milan, Italy in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. Milan (Milano Milan (listen) is one of the largest cities in Italy, located in the plains of Lombardy. Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest The twentieth century of the Common Era began on The 1940s decade ran from 1940 to 1949 Events and trends The 1940s was a period between the radical 1930s and the conservative 1950s which also leads the period to be The invention of the spring piston lever machine and its subsequent commercial success changed espresso into the beverage we know today. Espresso is now produced with 0. 82-1. 8 MPas (8. 2-18 atm; 120-265 PSI) of pressure. The Standard atmosphere is an international reference pressure defined as 101325 Pa and formerly used as unit of Pressure (symbol atm
The defining characteristics of espresso include a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots, which are between 25 and 30 ml (around 1 fluid ounce) in size. The litre or liter (see spelling differences) is a unit of Volume. A fluid ounce (abbreviated fl oz, fl oz or oz fl) is a unit of Volume in both the imperial and the US customary systems Espresso is chemically complex and volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. Redox (shorthand for reduction-oxidation reaction describes all Chemical reactions in which atoms have their Oxidation number ( Oxidation state The most distinguishing characteristic is "crema," a reddish-brown foam that floats on the surface and is composed of vegetable oils, proteins and sugars. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Crema has elements of both emulsion and foam colloid. An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids The most general definition of foam is a substance that is formed by trapping many gas Bubbles in a Liquid or Solid. A colloid is a type of mechanical Mixture where one substance is dispersed evenly throughout another
As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. Flavor or flavour is the sensory impression of a Food or other substance, and is determined For this reason, espresso lends itself to becoming the base for other drinks, such as lattes, cappuccini, macchiato and mochas. A latte (also referred to as a caffè latte) is a type of coffee drink made with hot Milk. Cappuccino is a Coffee -based drink prepared with Espresso, hot Milk, and steamed milk foam Caffè macchiato (maʔˈkja(ːto sometimes called Espresso macchiato) a type of Coffee, is Espresso with a small amount of hot foamed Milk A Café mocha is a variant of a cafe Latte. Like a latte it is typically one third Espresso and two thirds steamed Milk, but a portion of Chocolate
Despite some confusion, on a per-volume basis, espresso contains approximately three times the caffeine content of regular brewed coffee (1. 700 g/l (50 mg per fluid ounce) of espresso versus 0. 50-0. 75 g/l (14-22 mg per ounce) for brewed coffee). Compared on the basis of usual serving sizes, a 30 ml (1 fluid ounce) shot of espresso has about half the caffeine of a standard 180 ml (6 fluid ounce) cup of American-style coffee, which varies from 80 to 130 mg. [2]
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Brewing process
Preparation of espresso requires an espresso machine. The act of producing a shot of espresso is termed "pulling" a shot. The term derives from lever espresso machines, which require pulling down a handle attached to a spring-loaded piston, forcing hot water through the coffee at the requisite pressure. To pull a shot of espresso, a metal filter-basket is filled with 7 to 10 grams (¼ to ⅓ ounce) of ground coffee for a single shot or 12 to 18 grams (⅜ to ⅝ ounces) for a double shot. For other uses of the words gram or gramme see Gram (disambiguation. The ground coffee is then tamped, using about 180 N (30-40 pounds) of force, evenly and rotationally applied, into a firm puck of coffee. The newton (symbol N) is the SI derived unit of Force, named after Isaac Newton in recognition of his work on Classical This article deals with the unit of force For the unit of mass see Pound (mass. In Physics, a force is whatever can cause an object with Mass to Accelerate. The portafilter (or group handle) holds the filter-basket and is locked under the grouphead's diffusion block. A portafilter (or group handle) attaches to the Group head of semi-automatic and piston-driven Espresso machines and carries a tamped When the brew process begins, pressurized water at 85-95 °C (185-203 °F) and approximately 900 kPa (130 psi; 9 bar) is forced into the grouphead and through the ground coffee in the portafilter. The Celsius Temperature scale was previously known as the centigrade scale. Fahrenheit is a temperature scale named after Daniel Gabriel Fahrenheit (1686–1736 a German Physicist who proposed it in 1724 The pound per square inch or more accurately pound-force per square inch (symbol psi or lbf/in² or lbf/in²) is a unit of Water cooler than the ideal zone causes sourness; hotter than the ideal zone causes bitterness. Taste (or more formally gustation) is a form of direct Chemoreception and is one of the traditional five Senses Taste (or more formally gustation) is a form of direct Chemoreception and is one of the traditional five Senses High-quality espresso machines control the temperature of the brew water within a few degrees of the ideal. The serving temperature of espresso is significantly lower, typically around 60 to 70 °C (140 to 160 °F), owing to the small serving size and the cooling effects of the cup and of the pouring process.
This process produces a rich, almost syrupy beverage by extracting and emulsifying the oils in the ground coffee. An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids An ideal shot of espresso should take between 20 and 30 seconds to arrive on a professional-grade machine, timed from when the coffee begins to flow from the machine (unless the machine has a "preinfusion" stage, which may add about 7 seconds to the process). Varying the fineness of the grind, the amount of pressure used to tamp the grinds, or the pump pressure itself can be used to bring the extraction time into this ideal zone. Most prefer to pull espresso shots directly into a pre-heated demitasse or shot glass, to maintain the ideal temperature of the espresso and preserve all of its crema. A demitasse ( French) is a small cup literally "half cup" used to serve Turkish coffee or Espresso. Apart from the espresso made manually by a barista, espresso is also made by automatic machines in which the brewing process takes place with an espresso-brewer. COEX may refer to COEX Convention & Exhibition Center, a commercial facility in Seoul South Korea COEX Mall, an underground shopping
Freshly brewed espresso must be served or mixed into other coffee beverages immediately, or it will begin to degrade due to cooling and oxidation. Temperature and time of consumption are important variables that must be observed to enjoy an ideal espresso; it should be consumed within 2 minutes from when it is served.
Espresso roast
A common misconception about espresso is that it is a specific bean or roast level. The Moka pot (or Espresso pot, or Moka Express) is a stovetop Espresso maker based on the principle of preparing coffee with pressurized boiling Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted Coffee products Any bean or roasting level can be used to produce authentic espresso. While some major North American chains push dark roasts as their espresso roasts, some of the winning blends used in the World Barista Championship have been what is classified as a medium or "City" or "Full City" roast, with little or no visible surface oil on the beans. Chain stores are Retail outlets that share a Brand and central management and usually have standardized business methods and practices The World Barista Championship (WBC is the current premier Barista competition with the winners of each national barista championship (or an otherwise appointed competitor
The popularity of different levels of roast in espresso varies greatly. Espresso is typically made from a blend of beans roasted anywhere from very light to very dark. In Southern Italy, a darker roast is preferred but in Northern Italy, a more medium roast is the most popular type. Companies such as Starbucks and Peet's have popularized darker roasts in North America and around the world, but the current trend in espresso coffee is matching the roast level to the bean type; this means that the most popular roast style is moving away from being associated with roast color, and more associated with what will produce the best flavor extraction in the cup for each region and type of bean. Starbucks Corporation ( is an international Coffee and coffeehouse chain based in Seattle Washington. Peet's Coffee & Tea is a specialty Coffee roaster and retailer
Baristas
An expert operator of an espresso machine is a "barista", the Italian word for a bartender. In English jargon the term " barista " refers to one who has acquired some level of expertise in the preparation of Espresso -based Coffee In English jargon the term " barista " refers to one who has acquired some level of expertise in the preparation of Espresso -based Coffee Italian ( or lingua italiana) is a Romance language spoken by about 63 million people as a First language, primarily in Italy. A bartender ( barman, barkeeper, barmaid, mixologist, tapster among other names serves Beverages In Italy and other parts of Europe, the barista is considered a career position, often with skills and training passed down from generation to generation. In other parts of the world, the job of the barista has been frequently seen as an employment choice for young people, one to get them started in employment, but is not seen as a career choice.
In North America and other parts of the world, the title of barista has long been in use, especially in Italian-style cafes and coffeehouses, but the use of the term gained mainstream popularity when Starbucks started to call their counter staff by this title. Starbucks Corporation ( is an international Coffee and coffeehouse chain based in Seattle Washington. Since the late 1990s, the term barista became synonymous with the person in a cafe who specialized in preparing espresso-based beverages for customers. Along with this came the term "home barista" to distinguish the home espresso enthusiast.
There is a current movement both outside of Europe and in parts of the continent to build pride and professionalism among baristas, encouraging them to consider their work as a serious craft, worthy of the respect granted to other food preparation artisans. In some ways this trend is meant to follow the traditions in places like Italy and France where the barista is considered a respectable career decision. In other ways, this trend is part of what is seen as the "Third Wave" in coffee, where transparency in information sharing is paramount, and the open discussion of ideas, concepts, opinions, and education are shared, even amongst competing businesses in the world of coffee and espresso. The trend is part of the bigger process in specialty coffee to promote coffee as a culinary drink, not as something "regular" or average.
In the United States, the Barista Guild of America was founded to promote the professionalism of baristas. The United States of America —commonly referred to as the Along with the Barista Guild, the Barista Championships also promote professionalism amongst baristas. The Barista Championships start as a series of regional events in numerous countries, including the United States, Canada, Australia, New Zealand, Italy, Great Britain, Norway, and Sweden, among others. The United States of America —commonly referred to as the Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page For a topic outline on this subject see List of basic Australia topics. New Zealand is an Island country in the south-western Pacific Ocean comprising two main landmasses (the North Island and the South Island See also Kingdom of Great Britain Great Britain (Breatainn Mhòr Prydain Fawr Breten Veur Graet Breetain is the larger of the two main islands Norway ( Norwegian: Norge ( Bokmål) or Noreg ( Nynorsk) officially the Kingdom of Norway, is a Constitutional "Sverige" redirects here For other uses see Sweden (disambiguation and Sverige (disambiguation. The competition culminates in the annual World Barista Championship. [3]
Responding to high turnover among coffee shop staff and a desire to reduce training costs, most commercial manufacturers are developing or improving lines of fully automatic machines, which allow a minimally-trained employee to create an espresso drink by merely pushing a button. Starbucks has been a notable adopter of these machines. Starbucks Corporation ( is an international Coffee and coffeehouse chain based in Seattle Washington.
Popularity
Espresso is the main type of coffee in most of southern Europe, notably Italy, France, Portugal, and Spain. A drive-through, or drive-thru, is a type of service provided by a business that allows customers to purchase products without leaving their cars For the valley nicknamed "Silicone Valley" see San Fernando Valley. Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest This article is about the country For a topic outline on this subject see List of basic France topics. Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. It is also popular throughout much of the rest of Europe and in Argentina, Brazil, and Cuba, and urban centers in North America, Australia, and New Zealand. For a topic outline on this subject see List of basic Argentina topics. |utc_offset = -2 to -4 |time_zone_DST = BRST |utc_offset_DST = -2 to -5 |cctld The Republic of Cuba (ˈkjuːbə or) consists of the island of Cuba (the largest and second-most populous island of the Greater Antilles) Isla de la In Australia and New Zealand, espresso accounts for nearly all of the commercial cafe, coffeehouse and restaurant coffee business.
In the United States, South Florida’s influx of Cuban refugees brought their love of espresso with them although espresso consumption was limited largely to the Cuban community. With the rise of coffee chains such as Starbucks, Seattle's Best Coffee, Dunn Bros Coffee, Caribou Coffee, and others, espresso-based drinks rose in popularity in the 1990s in the United States, with the city of Seattle being generally viewed as the fount of the modern interest. Starbucks Corporation ( is an international Coffee and coffeehouse chain based in Seattle Washington. Seattle's Best Coffee®, a subsidiary of Starbucks, is a specialty Coffee retailer and wholesaler based in Seattle Washington, USA. Dunn Bros Coffee is a franchise company of Coffeehouses founded in St Caribou Coffee ( is a specialty Coffee retailer the second largest in the United States after Starbucks In addition to the Italian style of coffee, these chains typically offer variations and innovations by adding syrups, whipped cream, flavour extracts, soy milk, and different spices to their drinks. Cities like San Francisco, New York, Philadelphia, Seattle, and Chicago have long traditions of espresso drinking, with the North Beach area in San Francisco being perhaps the most well known. The City and County of San Francisco is the fourth most populous city The City of New York Philadelphia (ˌfɪləˈdɛlfiə Chicago (ʃɪˈkɑːgoʊ is the largest City by population in the state of Illinois and the American Midwest of the United States. North Beach is a neighborhood in the northeast of San Francisco adjacent to Chinatown and Fisherman's Wharf.
Espresso have become increasingly popular in recent years, in regions where "American Coffee" has been the main coffee for centuries. In northern Europe (Iceland, Finland, Sweden, Norway and Denmark), specialty coffee chains have emerged, selling various sorts of espresso from street corners and high streets. High Street, or the High Street, is a Metonym for the generic name (and frequently the official name of the primary Business street Europeans have embraced espresso as one of their favorite drinks. Many companies now have espresso machines, to be used free of charge by their employees.
Home espresso machines have increased in popularity with the general rise of interest in espresso, and with the Internet and its use as a tool to spread information about this beverage around the world. Today, a wide range of high-quality home espresso equipment can be found in specialist kitchen and appliance stores, online vendors, and department stores. The Internet has facilitated the spread of information about a wide range of espresso-based drinks, and can dispel (or promote) many myths on how to properly brew espresso.
Etymology and usage of the term
The origin of the term "espresso" is the subject of considerable debate. Although some Anglo-American dictionaries simply refer to "pressed-out" (rooted in the Latin origin of the word), "espresso", much like the English word "express", conveys the sense of "just for you" and "quickly," both of which can be related to the method of espresso preparation. In Portugal espresso is called "bica" (in Lisbon) or "cimbalino" (in Porto), or just simply "café" (Portuguese meaning coffee, which invariably means an espresso in all of Portugal, unless otherwise specifically stated). Lisbon (Lisboa liʒˈboɐ is the Capital and largest city of Portugal. Portuguese ( or língua portuguesa) is a Romance language that originated in what is now Galicia (Spain and northern Portugal. The Italian spelling of the word is not "expresso", though that form is accepted by some English-language dictionaries (e. g. Merriam Webster[4]).
In an Italian coffee bar, as in much of Europe, ordering "a coffee" (un caffè in Italian), means ordering an espresso. In France, the term café is normally used as well, but the French café is usually dark roasted.
Variations
- Affogato (It. An affogato ( Italian, "drowned" is a Coffee -based Beverage or Dessert. "drowned"): Espresso served over gelato. Gelato, or the plural Gelati, is Italian ice cream made from a liquid milk or water a solid sugar fats or sweeteners flavorings pastes fruit powders stabilizers guar Traditionally vanilla is used, but some coffeehouses or customers use any flavor.
- Americano (It. Café Américano or simply Americano (the name is also spelled with varying capitalization and use of Diacritics: e "American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Popular rumour purports that the Americano was invented by European baristas for American G. I. 's during World War II, because they were only familiar with drip coffee during that era. World War II, or the Second World War, (often abbreviated WWII) was a global military conflict which involved a majority of the world's nations, including Similar to a long black. A long black is a style of coffee, most commonly found in Australia and New Zealand, made by pulling a double-shot of Espresso over hot
- Black eye: A cup of drip coffee with two shots of espresso in it. Red eye, black eye and dead eye are variants of fortified coffee drinks in which Espresso is combined with normal
- Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. Cappuccino is a Coffee -based drink prepared with Espresso, hot Milk, and steamed milk foam Microfoam, in coffee Jargon, is a term used to describe an ideal standard for steamed milk Often in the United States, the cappuccino is made as a cafè latte with much more foam, which is less espresso than the traditional definition would require. Sometimes topped (upon request) with a light dusting of cocoa powder. Cocoa is the dried and fully fermented fatty seed of the cacao tree from which Chocolate is made In some nations where espresso is not a common beverage (particularly in Japan) most coffee shops top cappuccinos with cinnamon or cardamom instead of cocoa. For a topic outline on this subject see List of basic Japan topics. Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32 The name cardamom (or cardamon is used for herbs within two genera of the Ginger family Zingiberaceae, namely Elettaria and Amomum
- Corretto (It. "corrected"): coffee with a shot of liquor, usually grappa or brandy. Grappa is a fragrant Grape -based Pomace brandy of between 50% and 80% Alcohol by volume (100 to 160 proof) of Italian origin Brandy (from brandywine, derived from Dutch brandewijn — “burnt wine” is a spirit produced by distilling Wine "Corretto" is also the common Italian word for "spiked (with liquor)".
- Cortado (Sp. A cortado is an Espresso (also known as "Pingo" or "Garoto" "cut" (from the Spanish and Portuguese cortar) with a small amount of warm /Port. "cut"): Espresso "cut" with a small amount of warm milk.
- Cubano (Sp. Cuban coffee ( café cubano, cuban espresso, cafecito, cuban pull, cuban shot) is a type of Espresso which originated in "Cuban"): Sugar is added to the collection container before brewing for a sweet flavor, different than that if the sugar is added after brewing. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot. Sometimes called "Cafe tinto".
- Doppio: (It. Doppio in Espresso is a double Shot, extracted using a double Filter basket in the Portafilter. "Double") Double shot of espresso.
- Espresso con Panna (It. Espresso con panna, which means "espresso with cream" in Italian, is a single or double shot of Espresso topped with whipped cream "espresso with cream"): Espresso with whipped cream on top.
- Flat white: a coffee drink very popular in both Australia and New Zealand, made of one-third espresso and two-thirds steamed milk. A flat white is a Coffee Beverage served in Australia and New Zealand, prepared with Espresso and Milk.
- Iced coffee: Generally refers to coffee brewed beforehand, chilled, and served over ice. Iced coffee is a cold variant of the normally hot beverage Coffee. In Australia, Iced Coffee generally refers to Espresso blended into cold milk and Ice Cream, with some chains using Gelato in place of Ice Cream. In Italy, the Iced Coffee (Caffe Freddo) is pre-sweetened and served ice-cold, but never with ice. In the United States, instead, Iced Coffee is brewed on the spot and poured over ice. In Japan iced coffee is generally served only in summer. It is usually chilled drip coffee serve over ice, with sugar syrup on the side, so the customer can sweeten the drink to their own taste.
- Latte (It. A latte (also referred to as a caffè latte) is a type of coffee drink made with hot Milk. "milk"): This term is an abbreviation of "caffellatte" (or "caffè e latte"), coffee with milk, an espresso based drink with a volume of steamed milk, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
- Latte macchiato (It. Not to be confused with a similar drink Caffè macchiato. Latte macchiato "stained milk"): Essentially an inverted cafè latte, with the espresso poured on top of the milk. Starbucks has popularized the latte macchiato with their "caramel macchiato", consisting of vanilla-flavored milk with espresso and caramel drizzled over the top. Starbucks Corporation ( is an international Coffee and coffeehouse chain based in Seattle Washington. The latte macchiato is to be differentiated from the caffè macchiato (described below).
- Long Black: Similar to an Americano, but with the order reversed - espresso added to hot water. A long black is a style of coffee, most commonly found in Australia and New Zealand, made by pulling a double-shot of Espresso over hot Café Américano or simply Americano (the name is also spelled with varying capitalization and use of Diacritics: e
- Lungo (It. Lungo is Italian for 'long' and refers to the Coffee beverage made by using an Espresso machine to make an espresso (single or double dose or shot with much more "long"): More water (about 1. 5x volume) is let through the ground coffee, yielding a weaker taste (40 ml). Also known as an allongé in French.
- Caffè Macchiato (It. Caffè macchiato (maʔˈkja(ːto sometimes called Espresso macchiato) a type of Coffee, is Espresso with a small amount of hot foamed Milk "stained"): A small amount of foam is spooned onto the espresso. The cafè macchiato is to be differentiated from the latte macchiato (described above).
- Mocha: Normally, a latte blended with chocolate. A Café mocha is a variant of a cafe Latte. Like a latte it is typically one third Espresso and two thirds steamed Milk, but a portion of Chocolate This is not to be confused with the region of Yemen or the coffee grown in that region (which is often seen as 1/2 of the blend "mocha java").
- Red eye: A cup of drip coffee with one shot of espresso in it. Red eye, black eye and dead eye are variants of fortified coffee drinks in which Espresso is combined with normal Also known as a slingblade, a depth charge, a shot in the dark, an Al Pacino, an autobahn, a "Canadiano", a quantum or a hammerhead. Alfredo James “Al” Pacino (born April 25 1940 is an Academy - BAFTA - Golden Globe - Emmy - & Screen Actors Guild Award-Winning
- Ristretto (It. Ristretto (also called a "corto" is a very "short" shot of Espresso Coffee. "restricted") or Espresso Corto (It. "short"): with less water, yielding a stronger taste (10-20 ml). Café serré or Café court in French.
See also
References
Further reading
- Bersten, Ian (1993). Caffè is the Italian word for Coffee, (likely from " Kaffa " the region in Ethiopia where coffee originated and may indicate either the Italian A coffeehouse ( French / Portuguese: café; Spanish: cafetería; Italian: caffè A demitasse ( French) is a small cup literally "half cup" used to serve Turkish coffee or Espresso. Links Official illy USA Website Easy Serving Espresso Consortium The Moka pot (or Espresso pot, or Moka Express) is a stovetop Espresso maker based on the principle of preparing coffee with pressurized boiling Coffee Floats Tea Sinks: Through History and Technology to a Complete Understanding. Helian Books. ISBN 0646091808.
- Fumagalli, Ambrogio (1995). Coffee Makers. Chronicle Books. ISBN 0811810828.
- An espresso timeline, with illustrations.
- Adam Dean, The Founding Fathers of Espresso, www. wholelattelove. com. Mainly an online summary of Bersten's original research (see above) on the development of the espresso machine by Luigi Bezzera, Desiderio Pavoni and Giovanni Achille Gaggia.
External links
- [1]An espresso glossary
- [2]Establishing an Espresso Evaluation Process
- Italian Espresso National Institute
- Coffee Taster, the free newsletter of the International Institute of Coffee Tasters, featuring articles on the quality of espresso, chemical and sensory analysis, market trends
- Home-Barista.com – Resource for home espresso fanatics
- Coffee Drinks Illustrated - Side-by-side diagrams of a few common espresso drinks
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