CoffeeForums Coffee Facts

Q: Just to dispel a myth: Is Espresso a type of coffee or bean?

A: Espresso means coffee that has been “pressed out.” It alludes to the process of forcing steam through finely ground, dark roasted coffee beans; it is a method of brewing coffee with steam by the cup in a matter of seconds. During the Industrial Revolution, Europe and America concentrated in producing large quantities of coffee to store it indefinitely with huge urns or samovars. Italians chose to leverage on technological advances to adopt a method of brewing coffee with techniques from the Age of Steam. Patented by Desiderio Pavoni around 1910, this method was used to service hotels, restaurants and cafes at crowded railway stations. Whilst the formula for a good cup of espresso is pretty well known, elsewhere the whole thing is very loose and undefined. There are rules that the makers and imbibers of Espresso follow just as there are rules for making a fine smoke Virginia ham. (1) Good Espresso should be strong and on the bitter side. It is an addictive liquid which sugar, steamed milk and a sprinkling of chocolate or cinnamon can turn it into something akin to dessert. Bad Espresso has an ingrained bitterness caused by forcing too much water which draws out the coffee’s acidity. (Ideally, three grammes of liquid coffee, a demitasse cupful, should be pressed out of six to eight grammes of ground coffee beans). In Italy, it is a given that Espresso is requested when a cup of coffee is ordered. What Italy lacks in importing high quality coffee, it was able to take a low grade freshly roasted and ground but not exhaustively extracted coffee and turn it into a pretty good cuppa. Traditionally, Espresso variations in Europe include steamed milk and other civilizing condiments like sugar, chocolate, or cinnamon. The nomenclature of Cappuccino out of Europe varies to suit commercial needs. The traditional three grammes of Espresso filled with steamed foamed milk could instead be sold with more milk than Espresso. Espresso Variants Cappuccino refers to the dress of the Capuchins, an austere order of Roman Catholic Franciscan Monks wearing white capuce (cowl) over brown robes. Latin European records of travels describe features of white tops over brown bottoms. This description was applied from pigeons to South American Monkeys, named after the Capuchins. Cappuccino attributes its naming characteristics to the white steamed milk over dark brown Espresso. The beverage should have a higher percentage of coffee in a cup to steamed milk when compared to the other popular Espresso beverage, café au lait. Condiments used with Espresso are identical. Café au lait (latte in Italy, cafelatte in Spain) is another popular Espresso-based drink. The tradition of pouring equal amounts of hot coffee and hot milk into a cup predates the Espresso machines. Usually the only addition to a cup of café au lait is sugar to taste. Espresso means coffee that has been “pressed out.” It alludes to the process of forcing steam through finely ground, dark roasted coffee beans; it is a method of brewing coffee with steam by the cup in a matter of seconds. During the Industrial Revolution, Europe and America concentrated in producing large quantities of coffee to store it indefinitely with huge urns or samovars. Italians chose to leverage on technological advances to adopt a method of brewing coffee with techniques from the Age of Steam. Patented by Desiderio Pavoni around 1910, this method was used to service hotels, restaurants and cafes at crowded railway stations. Whilst the formula for a good cup of Espresso is pretty well known, elsewhere the whole thing is very loose and undefined. There are rules that the makers and imbibers of Espresso follow just as there are rules for making a fine smoke Virginia ham. (1) Good Espresso should be strong and on the bitter side. It is an addictive liquid which sugar, steamed milk and a sprinkling of chocolate or cinnamon can turn it into something akin to dessert. Bad Espresso has an ingrained bitterness caused by forcing too much water which draws out the coffee’s acidity. (Ideally, three grammes of liquid coffee, a demitasse cupful, should be pressed out of six to eight grammes of ground coffee beans.) In Italy, it is a given that Espresso is requested when a cup of coffee is ordered. What Italy lacks in importing high quality coffee, it was able to take a low grade freshly roasted and ground but not exhaustively extracted coffee and turn it into a pretty good cuppa. Traditionally, espresso variations in Europe include steamed milk and other civilizing condiments like sugar, chocolate or cinnamon. The nomenclature of cappuccino out of Europe varies to suit commercial needs. The traditional three grammes of espresso filled with steamed foamed milk could instead be sold with more milk than espresso. Espresso Variants Cappuccino refers to the dress of the Capuchins, an austere order of Roman Catholic Franciscan Monks wearing white capuce (cowl) over brown robes. Latin European records of travels describe features of white tops over brown bottoms. This description was applied from pigeons to South American Monkeys, named after the Capuchins. Cappuccino attributes its naming characteristics to the white steamed milk over dark brown Espresso. The beverage should have a higher percentage of coffee in a cup to steamed milk when compared to the other popular Espresso beverage, café au lait. Condiments used with Espresso are identical. 'Café Au Lait' ('Latte' in Italy, 'Cafelatte' in Spain) is another popular Espresso-based drink. The tradition of pouring equal amounts of hot coffee and hot milk into a cup predates the Espresso machines. Usually the only addition to a cup of 'Café Au Lait' is sugar to taste.