Espresso Coffee
A lovestory
Espresso (/ɛˈsprɛsoʊ/ (About this soundlisten), Italian: [esˈprɛsso]) is a
coffee-making method of Italian origin, in which a small amount of nearly
boiling water is forced under pressure (expressed) through finely-ground
coffee beans. Espresso coffee can be made with a wide variety of coffee
beans and roasts. Espresso is generally thicker than coffee brewed by
other methods, has a higher concentration of suspended and dissolved
solids, and has crema on top (a foam with a creamy consistency).[1] As a
result of the pressurized brewing process, the flavors and chemicals in a
typical cup of espresso are very concentrated. The three dispersed phases
in espresso are what make this beverage unique. The first dispersed phase
is an emulsion of oil droplets. The second phase is suspended solids,
while the third is the layer of gas bubbles or foam. The dispersion of
very small oil droplets is perceived in the mouth as creamy. This
characteristic of espresso contributes to what is known as the body of the
beverage. These oil droplets preserve some of the aromatic compounds that
are lost to the air in other coffee forms. This preserves the strong
coffee flavor present in the espresso.[2] Espresso is also the base for
various coffee drinks—including caffè latte, cappuccino, caffè macchiato,
caffè mocha, flat white, and caffè Americano.
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