Espresso (Espresso (Italian) is a flavourful 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. It was invented and has undergone development in Italy since the beginning of the 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 of today, produced with between 9 and 10 atmospheres, or bars, of pressure.
The qualitative definition of espresso includes 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. Espresso is chemically complex and volatile, with many of its chemical components degrading from oxidation or loss of temperature. Properly brewed espresso has three major parts: the heart, body and, the most distinguishing factor, the presence of crema, which is a reddish-brown foam which floats on the surface of the espresso. It 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. Some people prefer a single or double shot instead of one or two cups of coffee to get a quick shot of caffeine. Also, because of its intense and highly concentrated ingredients (including caffeine) espresso lends itself to mixing into other coffee based drinks, such as lattes, cappuccinos, macchiatos and mochas, without the need to overly dilute the resulting drink.
Naming variations of Espresso
Caffè Espresso: the formal Italian term. In many countries, 'espresso' is used solely. In France, the term café is normally used as well, but the French café is slightly larger and the coffee is usually dark roasted.
Ristretto (shortened): With less water, yielding a stronger taste (10-20 ml). Café serré in French.
Lungo (long): More water (about double) is let through the ground coffee, yielding a weaker taste (40 ml).
Doppio (double or doubleshot): Two shots of espresso in one cup.
Expresso: a common French variation. The term is often used in English speaking countries, either as an intentional colloquialism or as a mispronunciation of the Italian name.
Caffè macchiato (marked): in traditional usage, a small amount of foam is spooned onto the espresso
Espresso con Panna (with cream): With whipped cream on top.
Cappuccino: traditionally, a drink of â…“ espresso, â…“ steamed milk, and â…“ microfoam.
Latte: This term is an abbreviation of "caffè latte", coffee with milk, an espresso based drink with a volume of steamed milk, from 6-12oz (180-360 ml) total volume, served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
Flat White: A coffee drink very popular in both Australia and New Zealand, made of â…“ espresso and â…� steamed milk.
Cortado: espresso "cut" (from the Spanish and Portuguese cortar) with a small amount of warm milk to reduce the acidity.
Café noisette: espresso cut with warm milk, similar to a cortado. The combination of dark French roasted coffee and milk gives a nutty taste, hence the name.
Mocha: normally, a latte blended with chocolate.
Affogato (drowned): Served over ice cream. Traditionally vanilla ice cream, but some coffehouses or custormers prefer chocolate ice cream (this variation is sometimes called an 'affogato mocha').
Americano (American): espresso diluted with hot water.
Long Black: Espresso and hot water in equal parts.
Cafè Tobio: Two shots of espresso with an equal amount of American Coffee.
Red Eye: a cup of American coffee with a shot of espresso in it. Also known as Shot in the Dark, Eye Opener or Depth Charge.
Black Eye: a cup of American coffee with two shots of espresso in it. Also known as Slingblade.
Dead Eye: a cup of American coffee with three shots of espresso in it. Also known as Blue Eye.
Crazy Eye: a cup of American coffee with four shots of espresso in it.
Blind Eye: a cup of American coffee with five or more shots on espresso in it.
Corretto (corrected): Some sort of liquor added.
Cubano (Cuban): Sugar is added to the espresso grounds during brewing for a sweet taste. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot.
