Espresso

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Espresso ( , Italian: Ã, [es'pr? sso] , lit. "express" from esprimere , "to express" or "force") is brewed coffee by expressing or imposing a small amount of water that is almost boiling under pressure through the fine coffee beans powder. Espresso is generally thicker than brewed coffee by other methods, has a higher concentration of suspended and dissolved solids, and has a crema above (foam with cream consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical espresso cup are highly concentrated. Espresso is also a base for other beverages such as caffÃÆ'¨ latte, cappuccino, caffÃÆ'¨ macchiato, caffÃÆ'¨ mocha, flat white, or caffÃÆ'¨ Americano.

Espresso has more caffeine per unit volume than most coffee drinks, but because the portion size is usually much smaller, the total caffeine content is less than a cup of standard brewed coffee, contrary to common belief. Although the actual caffeine content of any coffee drink varies by size, the origin of the bean, the roast method and other factors, the caffeine content of a "typical" portion of espresso vs. drops is 120 to 170 mg vs. 150 to 200 mg.

Video Espresso

Brewing

Espresso is made by forcing very hot water under high pressure through finely ground and solidified coffee. Pigeonhole coffee promotes water even penetration of the yard. This process produces almost syrup beverages by extracting solid and dissolved components. The crema is produced by emulsifying oil in coffee powder into colloids, which does not occur in other brewing methods. There are no universal standards defining espresso extraction processes, but there are several published definitions that seek to place limits on the amount and type of ground coffee used, water temperature and pressure, and extraction rates. Generally, someone uses an espresso machine to make espresso. The action of producing espresso shots is often called "pulling" a shot, which comes from an espresso machine lever, which requires pulling down the handle attached to the piston spring, forcing hot water through the coffee at high pressure. Today, however, it's more common for the pressure to be generated by an electric pump.

The technical parameters outlined by the Italian Espresso National Institute to create "certified Italian espresso" are:

Maps Espresso

Bake espresso

Espresso is a coffee drink and brewing method. It's not a specific bean, a pea mixture, or a roast level. Any nuts or roasting level can be used to produce an authentic espresso. For example, in southern Italy, darker roasts are usually preferred. Further north, the trend is moving toward slightly lighter grilled meat, while outside Italy, the variety is popular.

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History

The Italian Patent Angelo Moriondo for a steam-driven "instantaneous" instant drinking device, registered in Turin in 1884 (No. 33/256), is famous. Author Ian Bersten, whose history of the coffee brewer is quoted below, claims to have been the first to discover the Moriondo patent. Bersten describes the device as "almost certainly the first Italian bar machine that controls the supply of steam and water separately through coffee" and Moriondo as "certainly one of the earliest inventors of the expresso machine [ sic ], if not the most beginning. "Unlike a true espresso machine, it is a mass brewer, and does not brew coffee for individual customers. Seventeen years later, in 1901, Luigi Bezzera, from Milan, appeared with a number of improvements to the espresso machine. He patented this number, first adopted on December 19, 1901. It was entitled "Innovation in machines to prepare and promptly serve coffee drinks" (Patent No. 153/94, 61707, granted on 5 June 1902). In 1905, the patent was purchased by Desiderio Pavoni, who founded the company La Pavoni and began producing industrial machines (one day) in a small workshop on Via Parini in Milan.

The popularity of espresso is developed in various ways; a detailed discussion of the espresso deployment is given in (Morris 2007), which is the source of the various statements below. In Italy, increased espresso consumption is associated with urbanization, espresso bars provide a place to socialize. Furthermore, the price of coffee is controlled by the local government, provided coffee is consumed while standing, encouraging the culture of "standing at the bar".

In an English-speaking world, espresso became popular, especially in the form of cappuccinos, because of the tradition of drinking coffee with milk and the exotic appeal of foam; in the United States, this is more often in the form of a latte, with or without flavored syrup added. Latte was claimed to have been discovered in 1950 by Lino Meiorin of Caffe Mediterraneum of Italy at Berkeley, Calif., As a long cappuccino, and later popularized in Seattle, and later nationally and internationally by Seattle-based Starbucks in the late 1980s. and the 1990s.

In the UK, espresso became popular with young people in the 1950s, who felt more welcome in coffee shops than in public houses (pubs). Espresso was originally popular, especially in the Italian diaspora, increasingly popular with tourism to Italy exposing others to espresso, as developed by EiscafÃÆ'¨s founded by Italians in Germany. Initially, the Italian expatriate espresso bar is a lower-class venue, serving the Italian working-class diaspora and thereby appealing to alternative subcultures; this can still be seen in the United States in the Italian American neighborhood, such as Boston's North End, Little Italy New York, and San Francisco's North Beach. As a specialty coffee developed in the 1980s (following previous developments in the 1970s and even 1960s), indigenous artisanal coffee culture flourished, with espresso positioned as an upscale drink.

In the 2010s, coffee culture commentators distinguished large-chain coffees from intermediate markets as "Second Wave Coffee", and high-end artisanal coffee as "Third Wave Coffee". In the Middle East and Asia, espresso is gaining in popularity, with the opening of a network of Western coffee shops.

CafÃÆ'Â © vs. home preparation

Home-made espresso machines are increasing in popularity with increasing interest in espresso. Today, various home espresso equipment can be found in kitchens and tool shops, online vendors, and department stores. The first espresso machine to use at home was Gaggia Gilda. Soon after, machines like Faema Faemina, FE-AR La Peppina and Vam Caravel followed in the same form and operational principles. These machines still have a small but dedicated share of fans. Until the emergence of the first small electric-based espresso machines such as Gaggia Baby and Quickmill 810, home-based espresso machines were not widely adopted. In recent years, the increasing availability of fully automated counter-top home espresso makers and a pod-based espresso serving system has increased the quantity of espresso consumed at home. The popularity of home espresso production is parallel to the increase in roasting home coffee. Some amateurs chase roast coffee home and make espresso.

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Etymology and spelling

Although some Anglo-American dictionaries refer only to "pressed out", "espresso," like the English word "express", conveys the feeling "just for you" and "fast," which can be attributed to the espresso preparation method.

The expressions of express , expres and espresso each have several meanings in English, French and Italian. The first meaning is with the idea of ​​"expressing" or squeezing the flavor of coffee using steam pressure. The second meaning is with speed, like in a train. Finally there was the idea of ​​doing something "explicitly" for someone... The first Bezzera and Pavoni espresso machine in 1906 took 45 seconds to make a cup of coffee, one at a time, strictly for you.

Other sources, the Online Etymology Dictionary, prefer the "pressed out" explanation: "coffee made under the pressure of steam, 1945, from Italian espresso (caffe), from espresso 'pressed out', past participle from esprimere, from Latin exprimere 'press out, squeeze'... [, i] n reference to the vapor pressure. "

The modern espresso, using hot water under pressure, as pioneered by Gaggia in the 1940s, was originally called the crema caffÃÆ'¨ , in English "coffee cream", as can be seen on older Gaggia machines, because of Crema. The term is no longer used, although the crema caffÃÆ'¨ and variants (caffa crema, cafà © crema) find occasional use in branding.

Spelling variation

There is a debate as to whether the spelling of expresso is false or whether it is an acceptable variant. This is called a less common variant in some sources. Italian uses the term espresso, replacing most of the letters x in Latin root words with s ; x is not considered part of the standard Italian alphabet. Italians usually refer to it simply as caffÃÆ'¨ (coffee), espresso being a regular coffee to order; in Spain, while cafÃÆ' Â © expreso is seen as a more "formal" denomination, cafÃÆ'Â © solo (alone, without milk) is the usual way to ask when in an espresso bar. Some sources state that expresso is a misspelling, including Garner's Modern American Usage .

While the spelling 'identifier' is recognized as a primary use in some American dictionaries, some cooking websites call the variant 'x' invalid. The Oxford Dictionary states online "Spelling" expresso "is not used in native Italian and is not very correct, although it's common." The Oxford English Dictionary and Merriam-Webster call it the spelling of the variation. The Online Etymology Dictionary calls "expresso" a variant of "espresso." The (2000) describes the spelling expresso as "wrong", and sets espresso as the only correct form. The third edition of Fowler's Modern English Usage , published by Oxford University Press in 1996, notes that the espresso form has completely expelled the expresso variant ( which may be created under the impression that it means 'fast, express'). "

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Captured variable

The main variables in espresso images are "size" and "length". This terminology is standardized, but the exact size and proportion vary greatly.

CafÃÆ'Â © s may have standard shots (size and length), such as "triple ", varying the number of shots in espresso-based drinks like latte, but not altering extraction - changing between double and triple requires changing filter basket size, while changing between ristretto , normale , and lungo may need to change grinding, which is less easily contained in busy cafes, as it is fine tweaking of the grind is a major aspect for making quality espresso.

Size

Its size can be single, double, or triple, using a proportional amount of coffee powder, about 7, 14, and 21 grams; appropriate filter basket size used. The term Italian multiplier doppio is often used for double, with solo and triplo being less commonly used for singles and triples. The single shot is a traditional shot size, being a maximum that can be easily pulled on the lever machine.

The single basket is tapered or lowered in diameter to provide a comparable depth to the double basket and, therefore, a comparable resistance to water pressure. Most of the double baskets are gently tapered ("Faema models"), while others, like La Marzocco, have straight sides. The three baskets are usually straight-sided.

Portafilter will often come with two spouts, usually a short distance away, and a double basket - each spout can optionally eject into separate cups, producing two single sized shots (but brewed with doppio), or into one cup (hence at close range). True solo shot is rare, with one shot at a cafe usually being half of a doppio shot.

In espresso-based drinks in America, especially larger dairy-based drinks, drinks with three or four espresso shots will be called "triple" or "quad", respectively.

Length

The length of the shot can be ristretto (or stretto ) (minus), normale /standard (normal), or lungo length): this may correspond to a smaller or larger drink with the same amount of ground coffee and the same level of extraction or for different lengths of extraction. The proportions vary and the volume (and low density) of the crema makes volume-based comparisons difficult (exact measurement using mass of beverages). Normally ristretto is half the volume of normale , and lungo is doubled to three times the volume of normale . For multiple shots, (14 grams of dried coffee), a normale uses about 60 ml of water. A double ristretto, a common form associated with espresso, using half the amount of water, about 30 ml.

Ristretto, normale, and lungo may not only be the same shot, stopping at different times - which can lead to less attractive shots (if run too short) or shots too hard (if running too long). Instead, the grind has been adjusted (more subtle for , the more rough for lungo ) so that the target volume is reached with the extraction time completed.

A much longer shot is caffÃÆ'¨ crema , longer than lungo , ranging from 120-240 ml (4-8 US fl oz), and brewed in a way the same, with coarse grinding.

The method of adding hot water produces a lighter version of the original flavor, while spending more water through the powdered coffee load will add another flavor to the espresso, which may be unpleasant for some people.

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Cold

Cold Espresso (espresso freddo ) is an alternative form of espresso, mostly served in southern Europe. Created in Greece, along with freddo cappuccino in the early 1990s, espresso freddo is a higher demand in Greece and its neighboring countries during the summer. After preparing 2 sips of espresso (usually ristretto), coffee is stirred in a large tin of iron along with sugar (if necessary) and 2-3 ice cubes until the can is cold. Then, the mixture was inserted into a glass full of ice cubes.

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Nutrition

Perhaps because of the higher amount of suspended solids than regular coffee containing no essential nutrients, espresso has a significant content of dietary magnesium minerals, vitamin B niacin and riboflavin, and 212 mg of caffeine per 100 grams of brewed coffee (table).

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Espresso-based drinks

In addition to being served alone, espresso is often mixed, especially with milk - either steamed (without significant foam), wet foam ("microfoam"), or dry foam, and with hot water. The famous dairy-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte; Other milk and espresso include latte macchiato, cortado and galÃÆ'Â £ o, which are made especially with steamed milk with little or no foam. The espresso and water combinations include Americano and long black. Other combinations include coffee with espresso, sometimes called "red eye" or "shot in the dark".

In order of size, this can be set as follows:

• Traditional macchiato: 35-40 ml, one shot (30 ml) with a little milk (mostly steamed, with a little foam so there is a visible mark)
• Modern macchiato : 60 ml or 120 ml, one or two shots (30 or 60 ml), with 1: 1 milk
• Cortado : 60 ml, one shot with 1: 1 milk, a little foam
• Piccolo Latte : 90 ml, one shot with 1: 2 milk, a little foam
• GalÃÆ'Â £ o : 120 ml, one shot with 1: 3 milk, a little foam
• White flat: 150 ml, one or two shots (30 or 60 ml), with 1: 4 or 2: 3 milk, and a small amount (usually 1/4 inch) of microfoam.
• Cappuccino : Frothy milk and espresso drinks are very popular with no commonly accepted volume standards, but are usually served at 120 to 160 ml, including one or (more often) double shot espresso.
• Latte : 240-600 ml, two or more shots (60 ml), with 1: 3-1: 9 milk

Some common combinations can be arranged graphically as follows:

Preparation methods differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and small lattes and Americanos, espresso is brewed into a cup, then milk or water is poured. For larger drinks, where a tall glass will not fit under the beverage head, the espresso is brewed into a small cup, then poured into a larger cup; for this purpose a special demitasse or espresso birpresso can be used. It "pours into the existing glass" is the hallmark of latte macchiato and the classic appearance of red eyes. Or, a glass with water "there" may be brewed espresso into it - to preserve crema - in a long black color. Brewing into milk is generally not done.

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See also

• Cuban espresso
• List of coffee drinks
• Hot beverage list
• Knockbox
• Moka pot

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References

Quote

Source

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Further reading

• Dean, Adam (May 23, 2006). "Founder of Espresso Father". Love Latte Whole . Archived from the original on December 27, 2012.
• Fumagalli, Ambrogio (1995). Coffee Maker . Book Chronicle. ISBN: 0-8118-1082-8.
• Illy, Andrea; Viani, Rinantonio. Espresso: The Science of Quality . Academic Press. ISBN: 0-12-370371-9.
• Illy, Francesco; Illy, Riccardo (1989). Book of Coffee . Milano: Abbeville Press. ISBNÃ, 1-55859-321-7.
• Schomer, David C. . 1996.

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External links

• Definition of espresso dictionary in Wiktionary
• Media related to Espresso on Wikimedia Commons

Source of the article : Wikipedia