Espresso brewing, with a dark reddish-brown foam, called crema or schiuma.

Espresso or caffè espresso 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. Image File history File links Linea_doubleespresso. ... Image File history File links Linea_doubleespresso. ... Espresso is a concentrated coffee beverage. ... For other uses, see Coffee (disambiguation). ... This article is about pressure in the physical sciences. ...

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 between 9 and 10 atmospheres or bars of pressure. Type Anti-tank Nationality Joint France/Germany Era Cold War, modern Launch platform Individual, Vehicle Target Vehicle, Fortification History Builder MBDA, Bharat Dynamics (under license) Date of design 70s Production period since 1972 Service duration since 1972 Operators 41 countries Variants MILAN 1, MILAN 2, MILAN 2T, MILAN 3, MILAN... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999... The 1940s decade ran from 1940 to 1949. ... For the Portuguese town and parish, see Lever, Portugal. ... Standard atmosphere (symbol: atm) is a unit of pressure. ... The bar (symbol bar), decibar (symbol dbar) and the millibar (symbol mbar, also mb) are units 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 is about 30ml (1 ounce) in size. Espresso is chemically complex and volatile, with many of its chemical components quickly 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, a reddish-brown foam that 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. The litre or liter (U.S. spelling, see spelling differences) is a unit of volume. ... A fluid ounce is a unit of volume in both the Imperial system of units and the U.S. customary units system. ... The most fundamental reactions in chemistry are the redox processes. ... It has been suggested that this article or section be merged with cooking oil. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... This article is about sugar as food and as an important and widely traded commodity. ... A. Two immisicible liquids, not emulsified; B. An emulsion of Phase B dispersed in Phase A; C. The unstable emulsion progressively separates; D. The surfactant (purple outline) positions itself on the interfaces between Phase A and Phase B, stabilizing the emulsion An emulsion is a mixture of two immiscible (unblendable... Sea foam on the beach Foam on a cappuccino Fire-retardant, foamed plastic being used as a temporary dam for firestop mortar in a cable penetration in a pulp and paper mill on Vancouver Island, British Columbia, Canada. ... A Colloid or colloidal dispersion is a type of homogeneous mixture. ...

As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. Because of its intense and high concentration of ingredients (including caffeine), espresso lends itself to mixing into other coffee based drinks, such as lattes, cappuccini, macchiato and mochas, without being diluted in the resulting drink. This article is about flavor as a sensory impression. ... Latte or Caffelatte For the type of pillar found in the Marianas Islands, see Latte stone. ... This article does not cite any references or sources. ... A Caffè Macchiato as being served in Addis Ababa, Ethiopia Caffè macchiato (IPA: , anglicised variously as IPA: , , , sometimes Espresso macchiato), an Italian beverage, is espresso with a tiny dollop of hot, foamed milk on top. ... Milk and coffee mixing in a Latte A Café mocha is a variant of a cafe latte. ...

Contrary to popular belief in some cultures, an espresso contains less caffeine than most other typical servings of coffee. Espresso contains approximately twice the caffeine content per volume as regular brewed coffee, at approximately 40 milligrams per fluid ounce, but only about 1/3 the content per serving.^[1]

Brewing process

A modern espresso machine.

A manual espresso machine

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 of ground coffee for a single shot or 12 to 18 grams for a double shot. The espresso is then tamped, using about 40 pounds of pressure, evenly and rotationally applied, into a firm puck of coffee. The portafilter (or group handle) holds the filter-basket and is locked under the grouphead's diffusion block. When the brew process begins, pressurized water at 90±5 °C (200±9 °F) and approximately 90 kPa (13 PSI; 0.9 Bar) is forced into the grouphead and through the ground coffee in the portafilter. Water cooler than the ideal zone causes sourness; hotter than the ideal zone causes bitterness. 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 60-70 °C, owing to the small serving size and the cooling effects of the cup and of the pouring process. Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... An espresso machine is used to produce the traditionally Italian coffee beverage called espresso. ... Image File history File links Size of this preview: 399 × 599 pixel Image in higher resolution (533 × 800 pixel, file size: 96 KB, MIME type: image/jpeg) A manual Elektra espresso machine Source: http://flickr. ... Image File history File links Size of this preview: 399 × 599 pixel Image in higher resolution (533 × 800 pixel, file size: 96 KB, MIME type: image/jpeg) A manual Elektra espresso machine Source: http://flickr. ... An espresso machine is used to produce the traditionally Italian coffee beverage called espresso. ... BIC pen cap, about 1 gram. ... A portafilter attaches to an espresso machine, and carries a tamped puck of coffee with its coffee basket. ... Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). ... For other uses, see Fahrenheit (disambiguation). ... The pascal (symbol: Pa) is the SI unit of pressure. ... A pressure gauge reading in PSI (red scale) and kPa (black scale) The pound-force per square inch (symbol: lbf/in²) is a non-SI unit of pressure based on avoirdupois units. ...

This process produces a rich, almost syrupy beverage by extracting and emulsifying the oils in the ground coffee. 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 right into a pre-heated demitasse or shot glass, to maintain the ideal temperature of the espresso and preserve all of its crema. 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. A. Two immisicible liquids, not emulsified; B. An emulsion of Phase B dispersed in Phase A; C. The unstable emulsion progressively separates; D. The surfactant (purple outline) positions itself on the interfaces between Phase A and Phase B, stabilizing the emulsion An emulsion is a mixture of two immiscible (unblendable... A is a small cup (typically about 2 or 3 fl oz / 60 ml) used to serve turkish coffee or espresso. ... COEX mall - inside COEX mall - outside COEX Mall (hangul: 코엑스몰) is an underground shopping mall located in Seoul, South Korea, and is the largest shopping center in Seoul. ...

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.

While coffee brewed in a Moka may appear similar to espresso, its texture and aroma differs greatly

Commonly refered to as expresso, which is also a correct way of spelling espresso. Image File history File linksMetadata Size of this preview: 437 × 599 pixelsFull resolution (2329 × 3192 pixel, file size: 1. ... Image File history File linksMetadata Size of this preview: 437 × 599 pixelsFull resolution (2329 × 3192 pixel, file size: 1. ... The Moka Express is a stovetop coffee maker, based on the principle of preparing coffee with pressurized boiling water. ...

Espresso roast

A common misconception about espresso is that it is a specific bean or roast level. 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. Italian roasted coffee beans // Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. ... North America North America is a continent[1] in the Earths northern hemisphere and (chiefly) western hemisphere. ... Chain stores are a range of retail outlets which share a brand and central management, usually with standardised business methods and practices. ... A barista (James Hoffmann) during the WBC. The World Barista Championship (WBC) is the current premier barista competition[1][2][3], with the winners of each national barista championship (or an otherwise appointed competitor) competing for the world title. ...

The popularity of different levels of roast in espresso varies greatly. Espresso is typically 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 Peets 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. For other meanings of the name Starbuck, see Starbuck. ... Peets Coffee & Tea is a specialty coffee roaster and retailer. ...

Baristas

Main article: Barista

A professional operator of an espresso machine is a "barista", the Italian word for a bartender. 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. A competitor (James Hoffmann) during the World Barista Championship. ... A competitor (James Hoffmann) during the World Barista Championship. ... For the song by Dave Matthews Band, see Bartender (song). ... For other uses, see Europe (disambiguation). ...

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 popularly when Starbucks started to call their counter staff by this title ^{[dubious – discuss]}. 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. For other meanings of the name Starbuck, see Starbuck. ...

There is a current movement both outside of Europe and even within 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, France, and Portugal 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.^[2] The trend is part of the bigger process in specialty coffee to promote coffee as a culinary drink, not as something "regular" or average.

The Barista Guild of America was founded in the United States to promote the professionalism of baristas in that country. Another means of promoting the trade are the Barista Championships. This competition starts 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 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.^{[citation needed]} For other meanings of the name Starbuck, see Starbuck. ...

Popularity

A drive-through espresso bar near Silicon Valley

Espresso is the main type of coffee in most of southern Europe, notably Italy, France, Portugal, and Spain. It is also popular throughout much of the rest of Europe and in Argentina, Brazil, and Cuba, and urban centres in North America, Australia, and New Zealand. In Australia and New Zealand, espresso accounts for nearly all of the commercial cafe, coffeehouse and restaurant coffee business.^[4] Image File history File links Download high resolution version (1000x614, 248 KB) Summary A drive-through espresso shop in Redwood City, California, on El Camino Real (California). ... Image File history File links Download high resolution version (1000x614, 248 KB) Summary A drive-through espresso shop in Redwood City, California, on El Camino Real (California). ... A drive-thru window at a fast food restaurant. ... For the Nintendo 64 game, see Space Station Silicon Valley. ... For other uses, see Europe (disambiguation). ...

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, 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. 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, and Chicago have long traditions of espresso drinking, with the North Beach area in San Francisco being perhaps the most well known. For other meanings of the name Starbuck, see Starbuck. ... Seattles Best Coffee is a specialty coffee retailer and wholesaler based in Seattle, Washington, USA. It became part of Starbucks Corporation on July 14, 2003. ... City nickname Emerald City City bird Great Blue Heron City flower Dahlia City mottos The City of Flowers The City of Goodwill City song Seattle, the Peerless City Mayor Greg Nickels County King County Area   - Total   - Land   - Water   - % water 369. ... This page is a candidate for speedy deletion. ... New York, New York and NYC redirect here. ... For other uses, see Philadelphia (disambiguation) and Philly. ... Nickname: Motto: Urbs in Horto (Latin: City in a Garden), I Will Location in the Chicago metro area and Illinois Coordinates: , Country State Counties Cook, DuPage Settled 1770s Incorporated March 4, 1837 Government  - Mayor Richard M. Daley (D) Area  - City 234. ... Looking south-east Columbus Street (on the left), Stockton (on the right), and Green Street (not visible). ...

Espresso have become increasingly popular in recent years, in regions where "American Coffee" has been the main coffee for centuries. In Scandinavia, chains have emerged, selling various sorts of espresso from street corners and high streets. Europe has indeed taken in the espresso as one of their favourite drinks. Many companies now have espresso machines, to be used free of charge by their employees.

Home espresso machines have also 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", also carries the meanings of "just for you" and "quickly," both of which can be related to the method of espresso preparation. The Italian spelling of the word is not "expresso", though that form is accepted by some English-language dictionaries (e.g. Merriam Webster^[5]).

In an Italian coffee bar, as in much of Europe, ordering "a coffee" (un caffè in Italian), means just ordering an espresso. In France, the term café is normally used as well, but the French café is usually dark roasted.^{[citation needed]}

Variations

A basic cup of espresso.

• Affogato (It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffehouses or customers use any flavor.
• Alexandrino: an espresso topped with a layer of condensed milk, sometimes served with a cinammon stick for a spoon (popular in some Portuguese cafes).
• Americano (It. "American"): Espresso and hot water, classically using equal parts each. Popular rumor 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. Also called a long black.
• Café Bonbon (Sp. "candy coffee"): A shot of espresso served in a small glass filled with condensed milk. The shot and the milk remain separate unless stirred, as in a black and tan.
• Breve (It. "short"): Espresso in half and half, in proportions equal to those of a cafè latte. Similarly, a mocha breve is espresso, chocolate, and half and half in proportions equal to those of a cafè mocha.
• Café Noisette (Fr. "hazelnut coffee"): 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.
• Caffè Tobio: Two shots of espresso with an equal amount of American Coffee.
• 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.
• 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.
• John Wayne: Two portions of any flavor syrup, though commonly caramel or vanilla, two portions of half & half, and two shots of espresso. The ingredients are added slowly in this order, so that the end result is layered with three distinct flavors and temperatures, and is customarily drunk all at once. The drink is slowly becoming popular in Texas, and is also referred to as an "Undertow" or a "Teardrop".
• Kennedy: A cup of coffee with three shots of espresso in it.
• 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).
• 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).
• 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.
• Mocha: Normally, a latte blended with chocolate. This is not to be confused with the region of Ethiopia or the coffee grown in that region (which is often seen as 1/2 of the blend "mocha java").
• Night Rider: 1 part cocoa mix and 1 shot of espresso in a cup of American coffee.
• Nico: Breve with orange syrup and cinnamon.
• Quad-shot: Four shots of espresso in a small mug, bigger than a demitasse.
• Ponce Livornese: A shot of dark ruhm, or ruhm flavoured liqueur ("Ruhm Fantasia"), with sugar and a lemon peel is heated under the steam spigot. An Espresso shot is then poured on top.
• Red eye or Black eye: A cup of drip coffee with two shots of espresso in it. Also known as a slingblade, a depth charge, a shot in the dark, an Al Pacino, an autobahn, 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.
• Solo: (It. "single") Single shot of espresso

Image File history File links Metadata Size of this preview: 800 × 533 pixelsFull resolution‎ (1,280 × 853 pixels, file size: 220 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 533 pixelsFull resolution‎ (1,280 × 853 pixels, file size: 220 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... An affogato [roughly rhymes with avocado] is an Italian dessert/drink. ... Italian Gelato, with two tower shaped biscuits. ... This article does not cite any references or sources. ... Americano (also café américano) is a style of coffee prepared by adding espresso to hot water, giving a similar strength but different flavor than regular drip coffee. ... Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki Tōjō Casualties Military dead: 17,000,000 Civilian dead: 33,000... 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 water (usually the water is also heated by the espresso machine). ... This article does not cite any references or sources. ... This article is about Beer blends. ... Half and half refers to a dairy product, an alcoholic beverage, a soft drink, or a curry supplement. ... This article does not cite any references or sources. ... Microfoam is a byproduct of heating milk with a steam wand on an espresso machine. ... For other uses, see Cocoa (disambiguation). ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... This article is about the herbs. ... Corretto, from the Italian for Corrected is the name given to a home roasting coffee method that used a bread machine to stir the beans and a stand-mounted heat gun to provide the heat. ... A glass of grappa Grappa is a fragrant grape-based pomace brandy of between 30% and 80% alcohol by volume (60 to 160 proof), of Italian origin. ... For other uses, see Brandy (disambiguation). ... Cortado A cortado is nothing more than an espresso cut (from the Spanish and Portuguese cortar) with a small amount of warm milk to reduce the acidity. ... Cuban coffee (café cubano, cuban espresso, cafécito) is a type of espresso which originated in Cuba after espresso machines were first imported there from Italy. ... Doppio in espresso is a double shot, extracted using a double filter basket in the portafilter. ... An Espresso con panna, also known as Café Vienna, is a single or double shot of espresso topped with whipped cream. ... A Flat White is a beverage served in Australia and New Zealand, prepared with espresso and milk. ... One version of iced coffee Iced coffee is a cold variant of the normally hot beverage coffee. ... Latte or Caffelatte For the type of pillar found in the Marianas Islands, see Latte stone. ... A latte macchiato is a latte (espresso with steamed milk topped with foam), but instead of having the espresso shots on the bottom, the espresso is poured on top of the foam. ... For other meanings of the name Starbuck, see Starbuck. ... A Caffè Macchiato as being served in Addis Ababa, Ethiopia Caffè macchiato (IPA: , anglicised variously as IPA: , , , sometimes Espresso macchiato), an Italian beverage, is espresso with a tiny dollop of hot, foamed milk on top. ... 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 water (generally twice as much), resulting in a stretched espresso, a lungo. ... Milk and coffee mixing in a Latte A Café mocha is a variant of a cafe latte. ... This article is about a non-alcoholic coffee beverage. ... Alfredo James Pacino (born April 25, 1940) is an Academy, Golden Globe, Tony, BAFTA, Emmy, and SAG award winning American actor who is best known for playing the roles of Tony Montana in the 1983 film Scarface and Michael Corleone in The Godfather Trilogy . ... Ristretto is a very short shot of espresso coffee. ...

See also

• Moka Express
• Caffè
• Coffeehouse
• Demitasse
• Nespresso

The Moka Express is a stovetop coffee maker, based on the principle of preparing coffee with pressurized boiling water. ... Caffè is the Italian word for coffee and may indicate either the Italian way of preparing this beverage at home or espresso, which is prepared instead with electrical steam machines. ... Discussing the War in a Paris Café, Illustrated London News 17 September 1870 Coffee shop redirects here. ... A is a small cup (typically about 2 or 3 fl oz / 60 ml) used to serve turkish coffee or espresso. ... Inside the Nespresso Boutique in Knightsbridge, London Nespresso is a division of Nestlé, concentrating of the high-end of the coffee market. ...

References

Further reading

• Bersten, Ian (1993). 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.

External links

Wikimedia Commons has media related to:

Espresso

• Italian Espresso National Institute
• International Institute of Coffee Tasters
• Home-Barista.com – Resource for home espresso fanatics.
• Coffee Geek – Offers reviews, commentary, and forums for all things coffee.
• Too Much Coffee - The European Coffee Resource.
• CoffeeTime – A resource for those who love Coffee. Includes many coffee related articles.
• Coffee Drinks Illustrated - Side-by-side diagrams of a few common espresso drinks.