Espresso, a Strong Italian Coffee
Espresso (Italian espresso, extracted by pressure or very fast train), is a very full-bodied coffee with a strong aroma, obtained by leaching under high pressure, that is to say, by passing quick hot water at a pressure of 9 bar (optimum extraction pressure gauges indicated on professional espresso machines) through finely ground coffee and roasted. This is done using an espresso maker. Specialist in making an espresso is the barista (Italian word).
Espresso, now known throughout the world, was born in Milan in the early ‘900, after the invention of machinery to produce it, patented by Ing. Luigi Bezzera in 1901. The patent was purchased by Desiderio Pavoni in 1905 to fund ‘the company La Pavoni and early’ mass production (one day), in a small workshop in Via Parini in Milan.
Virtually reserved for professionals there are still a few years machines “mainstream” have emerged. Smaller and simpler than the professional machines, sometimes they grow up to allow easy use of prepackaged individual doses. This simplicity has a price, however, because the consumer is sometimes limited to the use of a specific model of doses sold much more expensive than conventional coffee.
An espresso is dark brown and is topped by a golden foam called crema supernatant, consisting of oils, proteins and sugars. The espresso coffee differs usually prepared by filtration or by simple percolation (as in the Italian coffee) by its thick consistency and its strong aroma and by the fact that it generally contains less caffeine because of the rapid preparation.
Because of its strong flavor, espresso served without sugar or milk is considered by some as having exquisite taste and is usually served in small quantities in small cups. Some fans order their espresso, single or double, with a glass of cool water to lighten the palate.
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Tags: dark coffee, espresso, italia
