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My Espresso !
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Story of Espresso
Espresso or caffè espresso (also: expresso) is a concentrated coffee beverage brewed by forcing very hot (but not boiling) water under high pressure through coffee that has been ground to a consistency between extremely fine and powder.
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. 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 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. Espresso is chemically complex and volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. The most distinguishing characteristic is "crema," a reddish-brown foam that floats on the surface and is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.
As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. For this reason, espresso lends itself to becoming the base for other drinks, such as lattes, cappuccini, macchiato and mochas.
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.
Type of Espresso
· Affogato (It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffeehouses or customers use any flavor.
· Americano (It. "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. Similar to a long black.
· Black eye: A cup of drip coffee with two shots of espresso in it.
· Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. 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. 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.
· Corretto (It. "corrected"): coffee with a shot of liquor, usually grappa or brandy. "Corretto" is also the common Italian word for "spiked (with liquor)".
· Cortado (Sp./Port. "cut"): Espresso "cut" with a small amount of warm milk.
· Cubano (Sp. "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. "Double") Double shot of espresso.
· Espresso con Panna (It. "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.
· Iced coffee: Generally refers to coffee brewed beforehand, chilled, and served over ice. 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. "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. "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. 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.
· Lungo (It. "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. "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. 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. 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.
· Ristretto (It. "restricted") or Espresso Corto (It. "short"): with less water, yielding a stronger taste (10-20 ml). Café serré or Café court in French.
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. 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 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. Espresso is chemically complex and volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. The most distinguishing characteristic is "crema," a reddish-brown foam that floats on the surface and is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.
As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. For this reason, espresso lends itself to becoming the base for other drinks, such as lattes, cappuccini, macchiato and mochas.
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.
Type of Espresso
· Affogato (It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffeehouses or customers use any flavor.
· Americano (It. "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. Similar to a long black.
· Black eye: A cup of drip coffee with two shots of espresso in it.
· Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. 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. 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.
· Corretto (It. "corrected"): coffee with a shot of liquor, usually grappa or brandy. "Corretto" is also the common Italian word for "spiked (with liquor)".
· Cortado (Sp./Port. "cut"): Espresso "cut" with a small amount of warm milk.
· Cubano (Sp. "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. "Double") Double shot of espresso.
· Espresso con Panna (It. "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.
· Iced coffee: Generally refers to coffee brewed beforehand, chilled, and served over ice. 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. "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. "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. 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.
· Lungo (It. "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. "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. 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. 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.
· Ristretto (It. "restricted") or Espresso Corto (It. "short"): with less water, yielding a stronger taste (10-20 ml). Café serré or Café court in French.
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