Coffee.si - Everything about coffee

Italian Espresso or caffe espresso is a result of forcing very hot water under pressure through very finely grounded coffee. This method of coffee making was developed in the early 20th century in Milan. The beverage is a thick concentrated cup of coffee. This is a result of the pressure being applied that dissolves more coffee solids compared to drip coffee. Because of its thick consistency, Italian Espresso is not served in the usual serving sizes but is measured in shots.

Previously, Italian Espressos where made through steam pressure. When the piston lever espresso machine was invented in the 1940’s the Italian Espresso gained commercial success. This espresso machine prepares the beverage inside of thirty seconds which is just ideal for espressos as this brew is easily affected by oxidation. This process also produces a characteristic, rich syrupy consistency unique only to Italian Espresso.

Another characteristic that defines Italian Espressos from other coffee is the brown foam or the cream that floats on the cup’s surface. This foam is composed of emulsions, sugars, proteins and oils that are the result of the high pressure brewing.

As a result of this high pressure brewing from almost powdered coffee particles, the espresso contains about three times the caffeine on a per serving basis compared with other coffee preparations. Because of the characteristic of the espresso, it also serves as a good base for other coffee preparations like the macchiato, mochas, lattes and cappuccinos.

While all coffee beverages are best served immediately after brewing, none is truer than with an espresso. Espressos degrade almost immediately as it cools. This is also the reason why most espresso drinkers prefer to pull espresso directly from a shot glass that is pre-heated. To enjoy Italian Espresso at its best, the beverage must be consumed within two minutes after being pulled from the espresso machine.