National Espresso Day is celebrated on November 23rd. In Italy, home of the espresso, it is celebrated on April 17 (Espresso Italiano Day).
Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. It is thicker than coffee brewed by most other methods. It also has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency).
Espresso is very concentrated and has more caffeine per unit volume. It is served in a small cup, so the amount of caffeine consumed is less.
Espresso is the base for a myriad of other drinks, such as a caffè latte, cappuccino, caffè macchiato, cafe mocha, or caffè Americano.
- Espresso is both a coffee beverage and a brewing method. It is not a specific bean, bean blend, or roast level.
- Angelo Moriondo patented a steam-driven “instantaneous” coffee beverage making device in Turin, Italy, in 1884 (No. 33/256).
- Author Ian Bersten described the device as “… almost certainly the first Italian bar machine that controlled the supply of steam and water separately through the coffee” and Moriondo as “… certainly one of the earliest discoverers of the expresso [sic] machine, if not the earliest.” Unlike true espresso machines, it was a bulk brewer, and did not brew coffee “expressly” for the individual customer.
- In December 1901, Milanese Luigi Bezzera developed and patented several improvements to the espresso machine. It was titled “Innovations in the machinery to prepare and immediately serve coffee beverage” (Patent No. 153/94, 61707, granted on the 5th of June 1902).
- In 1905, the patent was bought by Desiderio Pavoni, who founded the “La Pavoni” company and began to produce the machine industrially (one a day) in a small workshop in Via Parini in Milan.
Quick Espresso Guide*:
- Traditional macchiato: one shot with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)
- Modern macchiato: one or two shots with 1:1 milk
- Cortado: one shot with 1:1 milk, little foam
- Piccolo Latte: one shot with 1:2 milk, little foam
- Galão: one shot with 1:3 milk, little foam
- Flat white: one or two shots with 1:4 or 2:3 milk
- Cappuccino: one or two shots with wet foam
- Latte: two or more shots with 1:3–1:9 milk
- Café Mocha: a latte with chocolate or cocoa
- Caffé Americano: one shot combined with enough hot water to fill a 6-ounce cup
- Café au Lait/Café con Leche: two shots with 1:2 milk
*Common definitions, but will vary country to country and even cafe to cafe.
With goodies from Zazzle maybe?
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