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Origin of the word "Espresso"

This is a discussion on Origin of the word "Espresso" within the Coffee Drinks forums, part of the Coffee Addicts category; I was wondering if anyone from these forums could tell me the origin of the word "espresso". I was having a discussion with a friend ...

  1. #1
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    Origin of the word "Espresso"

    I was wondering if anyone from these forums could tell me the origin of the word "espresso". I was having a discussion with a friend last night about the origin of the word "espresso" and my understanding is that the word relates to the fact that it is a fast serving type of coffee beverage, a cup of small coffee one drinks fast and usually standing (at least in the cafés of Europe), thus the word "espresso", which derives from the word "express" (in France one asks for a cup of espresso by simply asking for an "express"), meaning fast, without stoping, like an express bus service. Am I right or is there a completely different meaning and origin to the word "espresso" coffee?

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  3. #2
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    that was always my understanding, I assumed espresso was italian for express and/or slagn for express coffee.

    Does anyone think espesso means anything different?
    The man with the many Coffee hats.

  4. #3
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    The origin of the word "Espresso"

    Some think that the word refers to the pressing procedure (in the espresso coffee machine) when making a cup of espresso coffee...

  5. #4
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    Espresso is the name to describe the way of making coffee. It can be the best described as follow " a way inwhich coffee in an very short time with pressure can be maked."

    perfect time is tussen 18 - 25seconden.

    I am not really expert in espresso. But when i find out that vietnamese coffee is so unbelieable suitable when it is usded to made espresso I start to study about this to get adapt to the market which i want to aim my product.

    always appreciate to hear from all of your opinion.

  6. #5
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    I believe you're right

    Yes, I believe that you're correct. I know that in Spain, also, you will be understood if you ask for an "espres," or "cafe espres," meaning "express coffee."

  7. #6
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    Origin of Espresso

    The name is derived from the brief time in which the coffee is exposed to water. This, in turn, effects the speed in which the coffee is produced. The importance of this measurement of time is the resulting level of caffine. The longer the water is exposed to the grounds, the higher the level of caffine. Contrary to public misconception, the espresso process does not create a higher caffine drink. However, the other half of coffee production is the roasting. The Espresso Roast and French Roast bring more oils (and flavor) out in the beans. The roasting process, in turn, impacts the caffine content.

    So, if you were to use a light or medium roast in your espresso machine, you'd have a rather low caffine content drink. Whether it would be worth drinking would is another issue. ,

  8. #7
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    Actually beans that have been through a lighter roast cycle contain more caffiene than those roasted to say full city or darker. As the bean is subjected to more heat the level of caffiene drops as it is essentially burnt off during the roast process.
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

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    Espresso

    Exactly right Alun. I would also like to mention that there really isn't such a thing as an Espresso Roast such as BeanGrinder mentions. As he mentions, espresso is a method of making a beverage.

  10. #9
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    Re: Origin of Espresso

    Quote Originally Posted by BeanGrinder
    The name is derived from the brief time in which the coffee is exposed to water. This, in turn, effects the speed in which the coffee is produced. The importance of this measurement of time is the resulting level of caffine. The longer the water is exposed to the grounds, the higher the level of caffine. Contrary to public misconception, the espresso process does not create a higher caffine drink. However, the other half of coffee production is the roasting. The Espresso Roast and French Roast bring more oils (and flavor) out in the beans. The roasting process, in turn, impacts the caffine content.

    So, if you were to use a light or medium roast in your espresso machine, you'd have a rather low caffine content drink. Whether it would be worth drinking would is another issue. ,

  11. #10
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    There was an amusing and lenghty (and very contentious) thread about this in the Coffee & Tea forums http://egullet.org awhile back

    http://forums.egullet.org/index.php?showtopic=41253[/url]
    Owen O'Neill
    Syracuse NY

 

 
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