Espresso
Hot water forced through finely ground coffee at about 9 bar: concentrated, syrupy, with crema.
- Coffee
- 18 g
- Yield
- 36 g
- Temperature
- 90–94 °C
- Grind
- Fine
- Time
- 25–32 s
About
Luigi Bezzera and Desiderio Pavoni brought early espresso machines to market in Milan around 1901–1906. Achille Gaggia's 1948 lever machine reached the high pressures that create crema.
From Wikipedia
Espresso ( , Italian: [eˈsprɛsso]) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-coloured foam called "crema".
Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. While espresso contains more caffeine per unit volume than most coffee beverages, its typical serving size results in less caffeine per serving compared to larger drinks such as drip coffee.
Espresso serves as the base for other coffee drinks, including cappuccino, caffè latte, and americano. It can be made with various types of coffee beans and roast levels, allowing for a wide range of flavors and strengths, despite the widespread myth that it is made with dark-roast coffee beans. The quality of an espresso is influenced by factors such as the grind size, water temperature, pressure, and the barista's skill in tamping (packing and leveling) the coffee grounds.
The cultural significance of espresso extends beyond its consumption, playing a central role in coffee shop culture and the third-wave coffee movement, which emphasizes artisanal production and high-quality beans.
Text from the Wikipedia article Espresso by its contributors, under CC BY-SA 4.0.