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| '''Espresso''' (] for "extremely quick") is a short ] prepared in bars and cafeterias. | '''Espresso''' (] for "extremely quick") is a short ] prepared in bars and cafeterias. | ||
| A double espresso is a 47 |
A double espresso is a 47-62.5 millilitres (1.5-2 fluid ounces) extract that is prepared from ] (7.9-9.6 drams) of coffee through which purified water of 88-95°C (190-200°F) has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds, the result being much stronger than the 'long' coffee (like the one prepared the american way). | ||
| It has spread through the world by the Mediterranean, especially ], ] and ]s. | It has spread through the world by the Mediterranean, especially ], ] and ]s. | ||
Revision as of 22:01, 18 January 2003
Espresso (Italian for "extremely quick") is a short coffee prepared in bars and cafeterias.
A double espresso is a 47-62.5 millilitres (1.5-2 fluid ounces) extract that is prepared from 14-17 grams (7.9-9.6 drams) of coffee through which purified water of 88-95°C (190-200°F) has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds, the result being much stronger than the 'long' coffee (like the one prepared the american way).
It has spread through the world by the Mediterranean, especially Italian, cuisine and bars.
The espresso machines can be either bar-like, electrical or non electrical, simple ones that work with the gas or electrical cooker. The latter is mostly available in the Moka type, which is used to prepare, mainly at home, caffé and not espresso.
See also: coffee, caffé, cappuccino