View source for Espresso

{{Short description|Type of strong coffee}}
{{Other uses}}
{{Use American English|date=October 2024}}
{{Use mdy dates|date=October 2024}}
{{Infobox beverage
| name = Espresso
| image = Tazzina di caffè a Ventimiglia.jpg
| image_size = 250px
| caption = A cup of espresso in [[Ventimiglia]], Italy
| type = 
| origin = [[Italy]]
| introduced = 1901
| color = Brown, black
}}
{{Infobox nutritional value
| name = Coffee, brewed, espresso, restaurant-prepared
| kJ = 8.4
| carbs = 0.
| fat = 0.2
| protein = 0.1
| magnesium_mg = 80
| riboflavin_mg = 0.2
| niacin_mg = 5.2
| water = 97.8 g
| opt1n = Theobromine
| opt1v = 0 mg
| opt2n = Caffeine
| opt2v = 212 mg
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/171891/nutrients Link to Full USDA Nutrient Report]
}}

'''Espresso''' ({{IPAc-en|audio=LL-Q1860 (eng)-Back ache-espresso.wav|ɛ|ˈ|s|p|r|ɛ|s|oʊ}}, {{IPA|it|eˈsprɛsso|lang}}) is a concentrated form of [[coffee]] produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called "crema".

[[Espresso machine]]s use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular [[drip coffee]], giving espresso its characteristic body and intensity.<ref>{{cite news |title=The History of the Espresso |url=https://esquirescoffee.co.uk/news/history-espresso/ |work=Esquires Coffee |date=12 February 2020}}</ref><ref>{{Cite web|date=2017-12-13|title=Espresso Coffee Maker Through History|url=https://espressocoffeebrewers.com/espresso-coffee-history/|access-date=2021-04-08|website=EspressoCoffeeBrewers.com|language=en-US}}</ref> While espresso contains more caffeine per unit volume than most coffee beverages, its typical serving size results in less caffeine per serving compared to larger drinks such as drip coffee.<ref>{{Cite web |title=Coffee versus Espresso: Unraveling the Caffeine Mystery |url=https://www.compasscoffee.com/blogs/the-daily-grind/coffee-vs-espresso-unraveling-the-caffeine-mystery?srsltid=AfmBOopvzlFTF3LBKHCVAQCGRELCgl6DDXSFPC5f4kY7snBmEuggzV3K |access-date=2024-11-02 |website=Compass Coffee |language=en}}</ref>

Espresso serves as the base for other coffee drinks, including [[cappuccino]], [[Latte|caffè latte]], and [[Caffè americano|americano]]. It can be made with various types of coffee beans and roast levels, allowing for a wide range of flavors and strengths, despite the widespread myth that it is made with dark-roast coffee beans.<ref>{{Cite web |title=Debunking 5 Common Espresso Myths |url=https://us.ecscoffee.com/blogs/ecs/debunking-5-common-espresso-myths |access-date=2025-05-19 |website=ECS Coffee |language=en}}</ref> The quality of an espresso is influenced by factors such as the grind size, water temperature, pressure, and the [[barista]]'s skill in tamping the coffee grounds.

The cultural significance of espresso extends beyond its consumption, playing a central role in [[Coffeehouse|coffee shop]] culture and the [[Third-wave coffee|third-wave coffee movement]], which emphasizes artisanal production and high-quality beans.

==Etymology and spelling==
Some English dictionaries translate ''espresso'' as 'pressed-out',<ref>{{cite encyclopedia | encyclopedia = Oxford English Dictionary | title = espresso | url = http://dictionary.oed.com/cgi/entry/50078079/50078079spg1 | access-date = 30 October 2009 | year = 1989 | publisher = Oxford University press }}</ref> but the word also conveys the senses of ''expressly for you'' and ''quickly'':

{{blockquote|The words ''express'', ''expres'' and ''espresso'' each have several meanings in English, French and Italian. The first meaning is to do with the idea of "expressing" ("pressing out of") or squeezing the flavour from the coffee using the pressure of the steam. The second meaning is to do with speed, as in a train. Finally there is the notion of doing something "expressly" for a person&nbsp;... The first Bezzera and Pavoni espresso machines in 1906 took 45 seconds to make a cup of coffee, one at a time, expressly for you.{{sfn|Bersten|1993|page=99}} }}

Modern espresso, using hot water under pressure, as pioneered by [[Gaggia]] in the 1940s, was originally called ''[[crema caffè]]'' ({{literally|cream coffee}}), as seen on old Gaggia machines, due to the crema.{{sfn|Morris|2007}}

The spelling ''expresso'' is mostly considered incorrect, although some sources call it a less common variant.<ref name=diction>{{cite web|url=http://dictionary.reference.com/browse/expresso|title=Expresso |work=Dictionary.com}}</ref> It is common in French and Portuguese. Italy uses the term ''espresso'', substituting ''s'' for most ''x'' letters in [[Latin]]-root words, with the term deriving from the past participle of the Italian verb ''esprimere'', itself derived from the Latin ''exprimere'', which means 'to express', and refers to the process by which hot water is forced under pressure through ground coffee;<ref name="philips">{{cite web|url=https://www.philips.it/c-e/ho/articolo/caffe/suggerimenti-caffe/come-preparare-un-caffe-espresso-perfetto.html|title=Qual è il caffè espresso perfetto e come va bevuto?|access-date=13 June 2022|language=it}}</ref><ref>{{Cite web |title=Is it espresso or expresso? Yes |url=https://www.merriam-webster.com/words-at-play/espresso-vs-expresso-usage-history |access-date=2023-07-18 |website=Merriam-Webster |language=en}}</ref> ''x'' is not considered part of the standard [[Italian orthography#Alphabet|Italian alphabet]]. Italians commonly refer to espresso simply as ''[[Coffee in Italy|caffè]]'' ({{literally|coffee}}), espresso being the ordinary coffee to order. The same happens in Portugal (''café''), with some regional variations (''[[Bica (coffee)|bica]]'' in [[Lisbon]] and ''cimbalino'' traditionally in [[Porto]]). In Spain, while ''café expreso'' is seen as the more formal denomination, ''café solo'' (alone, without milk) is the usual way to ask for it at an espresso bar. Some sources state that ''expresso'' is an incorrect spelling, including ''Garner's Modern American Usage''.<ref name="slate.com">{{cite web|url=http://www.slate.com/blogs/lexicon_valley/2014/08/18/espresso_or_expresso_the_x_spelling_actually_has_considerable_historical.html|title=Espresso or expresso? The x spelling actually has considerable historical precedent|author=Ben Yagoda|date=18 August 2014|work=Slate Magazine}}</ref> While the 'expresso' spelling is recognized as mainstream usage in some American dictionaries,<ref>[http://www.merriam-webster.com/dictionary/expresso Expresso. Merriam-webster.com (13 August 2010). Retrieved on 13 February 2011]</ref><ref>[http://dictionary.reference.com/browse/expresso Expresso | Define Expresso at Dictionary.com]. Dictionary.reference.com. Retrieved on 13 February 2011.</ref> some cooking websites call the 'x' variant illegitimate.<ref>[http://homecooking.about.com/od/cookingfaqs/f/faqespresso.htm What is espresso? Or is it expresso?] {{Webarchive|url=https://web.archive.org/web/20110707075353/http://homecooking.about.com/od/cookingfaqs/f/faqespresso.htm |date=7 July 2011 }}. Homecooking.about.com (14 June 2010). Retrieved on 13 February 2011.</ref><ref>[http://www.espressopeople.com/guides/espresso/whatis What is Espresso]. Espresso People. Retrieved on 13 February 2011. {{webarchive |url=https://web.archive.org/web/20060901142626/http://www.espressopeople.com/guides/espresso/whatis |date=1 September 2006 }}</ref><ref>{{cite web|url=https://espresso.net/blog/expresso-or-espresso/|title=The Great Debate: Espresso vs. Expresso|work=Espresso Blog|url-status=dead|archive-url=https://web.archive.org/web/20151016074645/https://espresso.net/blog/expresso-or-espresso/|archive-date=16 October 2015}}</ref> Oxford Dictionaries online states: "The spelling ''expresso'' is not used in the original Italian and is strictly incorrect, although it is common."<ref name="oxforddictionaries.com">[https://web.archive.org/web/20130116054224/http://oxforddictionaries.com/definition/english/espresso?q=expresso Definition of espresso from Oxford Dictionaries Online]. Oxforddictionaries.com. Retrieved on 13 February 2011.</ref> The ''Oxford English Dictionary'' and ''Merriam-Webster'' call it a variant spelling.<ref name="slate.com"/> The ''Online Etymology Dictionary'' calls ''expresso'' a variant of ''espresso''.<ref name="etymonline.com">{{cite web|url=http://www.etymonline.com/index.php?allowed_in_frame=0&search=espresso+&searchmode=none|title=Online Etymology Dictionary}}</ref> The ''Oxford Dictionary of American Usage and Style'' (2000) describes the spelling ''expresso'' as "wrong", and specifies ''espresso'' as the only correct form.{{sfn|Garner|2000|pp=129–130}} The third edition of [[H. W. Fowler|Fowler]]'s ''[[A Dictionary of Modern English Usage|Modern English Usage]]'', published by the [[Oxford University Press]] in 1996, noted that the form ''espresso'' "has entirely driven out the variant ''expresso'' (which was presumably invented under the impression that it meant 'fast, express')".{{sfn|Burchfield|1996|page=286}}

==History==

===Precursors===
[[File:Angelo-moriondo-portrait-espresso-machine-inventor.jpg|thumb|[[Angelo Moriondo]], inventor of an important precursor of the espresso machine]]
[[File:Espresso-machine-first-patent-angelo-moriondo.jpg|thumb|First patent (vol. 33 n. 256, 1884) for the espresso machine, by Angelo Moriondo]]
[[Angelo Moriondo]], from [[Turin]], patented a [[Angelo Moriondo#First espresso machine|steam-driven "instantaneous" coffee beverage making device]] in 1884 (No. 33/256). The device is "almost certainly the first Italian bar machine that controlled the supply of steam and water separately through the coffee" and Moriondo is "certainly one of the earliest discoverers of the expresso {{sic}} machine, if not the earliest". He was granted patent no. 33/256 dated 16 May 1884 (according to the "Bollettino delle privative industriali del Regno d'Italia", 2nd Series, Volume 15, Year 1884, pp. 635 – 655).<ref>{{cite news|language=en|first=Ian|last=Bersten|url=https://coffeeandteaperceptionsandillusions.files.wordpress.com/2018/08/the-moriondo-patent-discovery-and-dr-sebastien-delprat-from-france-final-pdf.pdf|archive-url=https://web.archive.org/web/20190221165741/https://coffeeandteaperceptionsandillusions.files.wordpress.com/2018/08/the-moriondo-patent-discovery-and-dr-sebastien-delprat-from-france-final-pdf.pdf|url-status=dead|archive-date=2019-02-21|title=The first Espresso machine - Angelo Moriondo}}</ref>{{sfn|Bersten|1993|page=105}} Unlike true espresso machines, it brewed in bulk, not as individual servings.

[[File:Bezzera & caffè espresso.jpg|thumb|[[Luigi Bezzera]] and one of the first espresso machines at the World Expo 1906 in Milan, Italy]]
[[File:Bezzera Eagle 2 Coffee Maker.jpg|thumb|upright|Bezzera Eagle 2 Coffee Maker, presented at Central Cafe Budapest]]
Seventeen years later, in 1901, [[Luigi Bezzera]], from [[Milan]], devised and patented several improvements to the espresso machine, the first of which was applied for on 19 December 1901. Titled "Innovations in the machinery to prepare and immediately serve coffee beverage"; Patent No. 153/94, 61707, was granted on 5 June 1902. In 1903, the patent was bought by Desiderio Pavoni, who founded the La Pavoni company and began to produce the machine industrially, manufacturing one machine daily in a small workshop in Via Parini, Milan.<ref name="Stamp">{{cite web |url=https://www.smithsonianmag.com/arts-culture/the-long-history-of-the-espresso-machine-126012814/ |title=The Long History of the Espresso Machine |last=Stamp |first=Jimmy|date=19 June 2012 |publisher=Smithsonian |access-date=13 July 2015}}</ref>

===Spread===
{{Refimprove section|date=January 2025}}
A detailed discussion of the spread of espresso is given in {{Harv|Morris|2007}}. In Italy, the rise of espresso consumption was associated with [[Industrial society|industrialization]] and [[urbanization]], notably in Turin, Genoa, and Milan, in northwest Italy.{{Citation needed|date=November 2021}} Italians also spread [[Coffee culture|espresso culture]] into their [[East Africa]]n colonies, [[Italian Somalia]] and [[Italian Eritrea]].<ref>{{Cite web|url=http://www.rogerblench.info/Writing/Postcards/Africa/Postcard%20from%20Eritrea.htm|title=Roger Blench: Postcard from Eritrea|website=RogerBlench.info|language=en|access-date=2021-11-16}}</ref>

The third-wave coffee movement encompasses espresso machines as a broader coffee culture that values relationships with growers and importers and the craftsmanship involved in making specific coffee-based drinks. The mention of brands such as Synesso, La Marzocco, and Slayer, known for their top-notch equipment, highlights the differences between traditional espresso machines and super-automatic machines to achieve a complete coffee preparation.<ref>{{Cite journal |last=Morris |first=Jonathan |date=18 August 2011 |title='Making Italian Espresso, Making Espresso Italian' |url=https://uhra.herts.ac.uk/bitstream/handle/2299/16547/jm2.pdf?sequence=2 |journal=Food and History |volume=8 |issue=2 |pages=155–183|doi=10.1484/J.FOOD.1.102222 |hdl=2299/16547 }}</ref>

==Characteristics==
Espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. This is due to the higher concentration of [[Suspended solids|suspended]] and [[dissolved solids]] and the crema on top (a foam with a creamy consistency).<ref>Illy, "Il caffè e i cinque sensi" [http://www.illy.com/wps/wcm/connect/it/caffe/degustazione-caffe]: "La tazzina di porcellana bianca incornicia la crema: una trama sottile nei toni del nocciola, percorsa da leggere striature rossastre"</ref> As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated.

Espresso contains more [[caffeine]] per unit volume than most coffee beverages, but as its usual serving size of 25–30 ml (1 US oz) is much smaller than other coffee drinks, the overall caffeine content of a single "serving" of espresso is generally lower than that of other coffees.<ref name="Mr. Coffee blog post">{{cite web|title=The Great Debate: Does Espresso or Drip Coffee Have More Caffeine?|url=http://www.mrcoffee.com/blog/archive/2014/october/the-great-debate%3A-does-espresso-or-drip-coffee-have-more-caffeine%3F.html|publisher=[[Mr. Coffee]]|date=24 October 2014|access-date=21 June 2015|archive-date=22 May 2019|archive-url=https://web.archive.org/web/20190522222417/https://www.mrcoffee.com/blog/archive/2014/october/the-great-debate:-does-espresso-or-drip-coffee-have-more-caffeine?.html|url-status=dead}}</ref> While the exact caffeine content of any coffee drink will vary, a typical {{convert|30|ml|USoz|0|abbr=off}} serving of espresso contains approximately 65 milligrams of caffeine, but a typical {{convert|240|ml|USoz|0|abbr=off}} serving of drip coffee contains 150–200&nbsp;mg of caffeine.<ref>{{cite web|url=http://ndb.nal.usda.gov/ndb/foods/show/4291|archive-url=https://web.archive.org/web/20131124143904/http://ndb.nal.usda.gov/ndb/foods/show/4291 |title=Show Foods|archive-date=24 November 2013}}</ref><ref>[http://www.mayoclinic.com/health/caffeine/AN01211 How much caffeine is in your daily habit?]</ref><ref>{{cite web|url=http://ndb.nal.usda.gov/ndb/foods/show/4290|archive-url=https://web.archive.org/web/20131122090248/http://ndb.nal.usda.gov/ndb/foods/show/4290 |title=Show Foods|archive-date=22 November 2013}}</ref>

The three dispersed phases in espresso are what make the 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, enhancing the strong flavor of espresso.{{sfn|Illy|Viani|2005}}

The crema is a layer of dense foam that forms on top of the drink.<ref>{{cite web |title=What is Crema? |url=http://www.seattlecoffeegear.com/learn/coffee-101/articles/what-is-crema |url-status=dead |archive-url=https://web.archive.org/web/20130512211256/http://www.seattlecoffeegear.com/learn/coffee-101/articles/what-is-crema |archive-date=12 May 2013 |access-date=8 June 2013 |publisher=seattlecoffeegear}}</ref><ref>{{cite web |title=Espresso Crema |date=7 October 2014 |url=http://www.chemistryviews.org/details/ezine/6372721/Espresso_Crema.html |access-date=8 October 2014 |publisher=ChemistryViews.org}}</ref> It consists of [[Emulsion|emulsified]] oils in the ground coffee turned into a [[colloid]], which does not occur in other brewing methods. Crema is produced when water placed under very high pressure dissolves more carbon dioxide, a gas present inside the coffee that is produced during the roasting process.<ref name="The World Atlas Of Coffee">{{Cite book|last=Hoffmann|first=James|author-link=James Hoffmann|title=The World Atlas of Coffee 2nd Edition|publisher=Mitchell Beazley|year=2018|isbn=978-1-78472-429-0|location=Great Britain|language=English}}</ref>{{rp|96}}

Espresso is served on its own, and is also used as the base for various other coffee drinks, including [[caffè latte]], [[cappuccino]], ''[[caffè macchiato]]'', ''[[caffè mocha]]'', [[flat white]], and [[Caffè americano|americano]].

==Process==
[[File:linea doubleespresso.jpg|thumb|Espresso brewing]]
[[File:Fine espresso.png|thumb|Finely ground coffee for espresso]]
Espresso is made by forcing very hot water under high pressure through finely ground compacted coffee. There is no universal standard defining the process of extracting espresso,<ref>{{cite web|title=Today's Espresso Scene|url=http://www.home-barista.com/espresso-guide-todays-scene.html|publisher=Home Barista|access-date=29 April 2011}}</ref> but several published definitions attempt to constrain the amount and type of ground coffee used, the temperature and pressure of the water, and the rate of extraction.<ref>{{cite web|title=Espresso Coffee|url=http://www.coffeeresearch.org/espresso/definitions.htm|publisher=Coffee Research Institute|access-date=29 April 2011}}</ref><ref>{{cite web|title=L'Espresso Italiano Certificato|url=http://www.espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf |archive-url=https://web.archive.org/web/20060609024348/http://www.espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf |archive-date=2006-06-09 |url-status=live|publisher=Istituto Nazionale Espresso Italiano|access-date=29 April 2011}}</ref> Generally, one uses an [[espresso machine]] to make espresso.

The act of producing a shot of espresso is often called "pulling" a shot, originating from lever espresso machines, with which a [[barista]] pulls down a handle attached to a spring-loaded piston, which forces hot water through the coffee at high pressure. However, it is more common for an electric pump to generate the pressure.<ref>{{Cite book |last=Davids |first=Kenneth |url=https://books.google.com/books?id=qYrWAAAAQBAJ&dq=Espresso+electric+pump&pg=PT52 |title=Espresso: Ultimate Coffee, Second Edition |date=2013-10-15 |publisher=St. Martin's Publishing Group |isbn=978-1-4668-5477-2 |language=en}}</ref>

[[Coffee tamping|Tamping]] down the coffee promotes the water's even penetration through the grounds.<ref>{{cite web|url=http://www.coffeeresearch.org/espresso/tamping.htm |title=Espresso Tamping |publisher=CoffeeResearch.org |access-date=8 December 2013}}</ref> This process produces a thicker beverage by extracting both solid and dissolved components.

The technical parameters outlined by the Italian Espresso National Institute for making a "certified Italian espresso" are:<ref>{{cite web| title = Espresso Italiano Certificato| url = http://www.espressoitaliano.org/files/File/istituzionale_inei_hq_en.pdf| publisher = Istituto Nazionale Espresso Italiano| access-date = 15 February 2013}}</ref>

{| class="wikitable"
|-
! Parameter
! Value
|-
| Necessary portion of ground coffee
| 7 g ± 0,5
|-
| Exit temperature of water from unit
| 88&nbsp;°C ± 2&nbsp;°C
|-
| Temperature in cup
| 67&nbsp;°C ± 3&nbsp;°C
|-
| Entry water pressure
| 9 bar ± 1
|-
| Percolation time
| 25 ± 5 seconds
|-
| Viscosity at 45&nbsp;°C
| > 1,5 mPa s
|-
| Total fat
| > 2&nbsp;mg/ml
|-
| Caffeine
| < 100&nbsp;mg/cup
|-
| Volume in cup (including crema)
| 25 ml ± 2,5
|}

===Roasts===
Any bean or roasting level can be used to produce authentic espresso. For example, in southern Italy, a darker roast is generally preferred. Farther north, the trend moves toward slightly lighter roasts, while outside Italy a wide range is popular.{{sfn|Illy|Illy|1992}}

===Variables===
{{See also|Doppio|Ristretto|Lungo}}
{{Refimprove section|date=January 2025}}
[[File:Doppio.jpg|thumb|Extracting a [[doppio]]]]
[[File:Doppio ristretto Chiang Mai.jpg|thumb|A double [[ristretto]] with the first half of the shot in the glass at the bottom of the image, and the second half in the glass on the right]]

The main variables in a shot of espresso are the "size" and "length".<ref name="hbbr">{{cite web|url=http://www.home-barista.com/tips/brewing-ratios-for-espresso-beverages-t2402.html|title=Brewing ratios for espresso beverages | website = Home-Barista.com|date=13 November 2006 }}</ref><ref name="gimmie">[https://web.archive.org/web/20091009163124/http://www.gimmecoffee.com/galleries/anatomy_of_a_triple_ristretto/ Anatomy of a Triple Ristretto by Jeremy Gauger, Gimme Coffee, 17 March 2009]</ref> This terminology is standardized, but the precise sizes and proportions vary substantially.

Cafés may have a standardized shot (size and length), such as "triple [[ristretto]]",<ref name="gimmie" /> only varying the number of shots in espresso-based drinks such as lattes, but not changing the [[Espresso extraction|extraction]]. Changing between a double and a triple requires changing the filter basket size, while changing between ristretto, ''normale'', and [[lungo]] may require changing the grind.

The size can be a single, double, or triple, using a proportional amount of ground coffee, roughly 7, 14, and 21&nbsp;grams; correspondingly sized filter baskets are used. The Italian [[Multiplier (linguistics)|multiplier]] term ''doppio'' is often used for a double, with ''solo'' and ''triplo'' being more rarely used for singles and triples. The single shot is the traditional shot size, being the maximum that could easily be pulled on a lever machine. Single baskets are sharply tapered or stepped down in diameter to provide comparable depth to the double baskets and, therefore, comparable resistance to water pressure. Most double baskets are gently tapered (the "Faema model"), while others, such as the La Marzocco, have straight sides. Triple baskets are normally straight-sided. Portafilters will often come with two spouts, usually closely spaced, and a double-size basket. Each spout can optionally dispense into a separate cup, yielding two ''solo''-size (but doppio-brewed) shots, or into a single cup (hence the close spacing). True ''solo'' shots are rare, with a single shot in a café generally being half of a doppio shot. In espresso-based drinks in America, particularly larger milk-based drinks, a drink with three or four shots of espresso will be called "triple" or "quad", respectively.{{Citation needed|date=January 2025}}

The length of the shot can be ristretto (or ''stretto'') (reduced), ''normale'' or standard (normal), or lungo (long):<ref>{{Cite news|url=https://www.nytimes.com/1983/08/07/travel/fare-of-the-country-in-italy-espresso-is-the-elixir-of-life.html|title=Fare of the Country: In Italy, Espresso is the Elixir of Life|last=Hofmann|first=Paul|work=The New York Times |date=7 August 1983|access-date=25 March 2018|language=en}}</ref> these may correspond to a smaller or larger drink with the same amount of ground coffee and same level of extraction or to different length of extraction. Proportions vary, and the volume (and low density) of crema makes volume-based comparisons difficult (precise measurement uses the mass of the drink). Typically, ristretto is half the volume of ''normale'', and lungo is double to triple the ''normale'' volume. For a double shot (14 grams of dry coffee), a ''normale'' uses about 60 ml of water. A double ristretto, a common form associated with espresso, uses half the amount of water, about 30 ml. Ristretto, ''normale'', and lungo may not simply be the same shot stopped at different times (which could result in an under- or over-extracted shot), but have the grind adjusted (finer for ristretto, coarser for lungo) to achieve the target volume.<ref name="The World Atlas Of Coffee" />{{rp|103}} A significantly longer shot is the ''[[caffè crema]]'', which is longer than a lungo, ranging in size from {{convert|120|-|240|ml|impoz USoz|abbr=on}}, and brewed in the same way, with a coarser grind. Passing too much water through the ground coffee can add other, potentially unpleasant flavors to the espresso.<ref name="The World Atlas Of Coffee" />{{rp|99}}

===Machines===
{{Main|Espresso machine}}
{{Refimprove section|date=January 2025}}
[[File:Victoria Arduino - Athena Leva-edit.jpg|thumb|A manual Italian handmade espresso machine]]
[[File:EspressoMachine 20200223 151208.jpg|thumb|An automatic Italian handmade espresso machine]]

Home [[espresso machine]]s have increased in popularity with the general rise of interest in espresso. Today, a wide range of home espresso equipment can be found in kitchen and appliance stores, online vendors, and department stores. The first espresso machine for home use was the [[Gaggia]] Gilda.{{sfn|Bersten|1993|page=131}} Soon afterwards, similar machines such as the Faema Faemina, FE-AR La Peppina, and VAM Caravel followed suit, with similar form factors and operational principles.{{sfn|Bersten|1993|pages=132-133}} These machines still have a small but dedicated share of fans. Until the advent of the first small electrical pump-based espresso machines, such as the Gaggia Baby and Quickmill 810, home espresso machines were not widely adopted. In recent years, the increased availability of convenient countertop fully automatic home espresso makers and pod-based espresso serving systems has increased the quantity of espresso consumed at home. The popularity of home espresso making parallels the increase of [[Home roasting coffee|home coffee roasting]]. Some amateurs pursue both home roasting coffee and making espresso.{{Citation needed|date=January 2025}}

==Espresso-based drinks==
{{Main|List of coffee drinks#Espresso}}
In addition to being served alone, espresso is frequently blended, notably with [[milk]], either [[Steaming|steamed]] (without significant [[foam]]), wet foamed ([[microfoam]]) and dry foamed, or with hot water.<ref>{{Cite book|title=The art and craft of coffee: an enthusiast's guide to selecting, roasting, and brewing exquisite coffee|last=Kevin|first=Sinnott|year=2010|publisher=Quarry Books|isbn=9781592535637|location=Beverly, Mass.|page=160|oclc=437298903}}</ref>
{| class="wikitable"
|-
! Type
! Drink volume
! Notes
|-
| Espresso
| {{convert|25|-|30|ml|USoz|abbr=on}}
| The basic drink from which other milk and non-milk coffee drinks are based.
|-
| [[Ristretto]]
| {{convert|20|ml|USoz|abbr=on}}
| Condensed espresso to approximately 20 ml.
|-
| [[Caffè macchiato|Macchiato]]
| {{convert|30|-|40|ml|USoz|abbr=on}}
| Macchiato means 'spot' or 'stain' in Italian. According to the classic Italian method, a spoonful of milk foam is added to the espresso, according to the modern method, it is filled to the edge of the cup with microfoam.
|-
| [[Lungo]]
| {{convert|60|ml|USoz|abbr=on}}
| Espresso pulled with double the amount of water.
|-
| [[Caffè americano|Americano]]
| {{convert|150|-|180|ml|USoz|abbr=on}}
| Espresso topped up with hot water in a ratio of 1:5.
|-
| [[Long black]]
| {{convert|150|-|180|ml|USoz|abbr=on}}
| Similar to an americano, but on the contrary, the espresso is poured into the hot water.<ref>{{cite web |title=How To Make the Perfect Long Black Coffee |url=https://www.leafbeanmachine.com.au/how-to-make-the-perfect-karvan-long-black/ |website=Leaf Bean Machine |date=10 December 2022}}</ref>
|-
| [[Cappuccino]]
| {{convert|150|-|180|ml|USoz|abbr=on}}
| It is prepared as an espresso with a large amount of milk and milk foam. [[Latte art]] technique is often painted into the drink.
|-
| [[Latte|Caffè latte]]
| {{convert|250|-|280|ml|USoz|abbr=on}}
| At least 210 g of lightly whipped milk with foam at a temperature of 58–70&nbsp;°C is poured into the espresso.
|-
| ''[[Latte macchiato]]''
| {{convert|250|ml|USoz|abbr=on}}
| Milk and milk foam are poured into a tall glass, which is left to stand for at least half a minute, then one shot of espresso is poured into it, creating three colored layers.
|-
|}

<gallery perrow=4>
File:Ristretto - by Charles Haynes.jpg|Ristretto
File:Macchiato (7199366530).jpg|Macchiato
File:Carajillo en Duralex Cigogne.jpg|Lungo
File:Espresso Americano.jpeg|Americano
File:Nero Espresso long black (3168418775).jpg|Long black
File:Cappuccino at Sightglass Coffee.jpg|Cappuccino
File:Coffee with milk (563800).jpg|Preparation of caffè latte
File:Latte macchiato with coffee beans.jpg|''Latte macchiato''
</gallery>

Other variants:

* ''[[Caffè crema]]'': "long" espresso from more water and coarser ground coffee, approximately 120–180 ml
* ''[[Espresso con panna]]'': espresso with cream
* [[Viennese coffee]]: 2 shots of espresso with whipped cream
* ''[[Caffè mocha]]'': caffè latte with chocolate
* ''[[Espresso martini]]'': espresso with [[List of liqueur brands#Coffee liqueurs|coffee liqueur]] and [[vodka]]
* ''[[Caffè corretto]]'' ('corrected coffee'): espresso with [[brandy]], [[grappa]], or [[sambuca]]
* ''Freddo espresso'': espresso is mixed with the sugar and ice in a drink mixer
* [[Espresso and tonic]]

==See also==
{{Portal|Italy|Drink|Coffee}}
* [[List of coffee drinks]]
* [[Caffeinated drink]] – type of drink
* ''[[Caffè macchiato]]''
* [[Doppio]]
* [[Lungo]]
* [[Ristretto]]

==References==
{{Reflist}}

===Works cited===
* {{Cite book |last=Bersten |first=Ian |title=Coffee Floats Tea Sinks: Through History and Technology to a Complete Understanding |year=1993 |publisher=Helian Books |isbn= 0-646-09180-8 }}
* {{Cite book |last=Burchfield |first=R. W. |author-link=Robert Burchfield |title=Fowler's Modern English Usage |edition=third |year=1996 |publisher=Oxford University Press |location=Oxford |isbn=978-0-19-869126-6 |url-access=registration |url=https://archive.org/details/newfowlersmodern00fowl }}
* {{cite book | last= Garner | first= Bryan | title= The Oxford Dictionary of American Usage and Style | year= 2000| location= New York | publisher= Oxford University Press | isbn=978-0-19-513508-4 }}
* {{Cite book |last1=Illy |first1=Andrea |author-link=Andrea Illy |last2=Viani |first2=Rinantonio |title=Espresso: The Science of Quality |year=2005 |publisher=Academic Press |isbn=0-12-370371-9}}
* {{Cite book |last1=Illy |first1=Francesco |author-link=Francesco Illy |last2=Illy |first2=Riccardo |title=The Book of Coffee |year=1992 |publisher=Abbeville Press |location=New York |isbn=978-1-55859-321-3 |edition=1st American}}
* {{Cite web |title=The Cappuccino Conquests: The Transnational History of Italian Coffee |first=Jonathan |last=Morris |url=https://www.academia.edu/379110 |work=Academia.org |publisher=[[University of Hertfordshire]] |year=2007 }}

==Further reading==
* {{Cite book|last=Davids|first=Kenneth|title=Coffee: A Guide to Buying, Brewing, and Enjoying|year=2013|edition=5|publisher=St. Martin's Press|isbn=978-1466854420}}
* {{Cite book |last=Fumagalli |first=Ambrogio |title=Coffee Makers |year=1995 |publisher=Chronicle Books |isbn=0-8118-1082-8 }}
* Schomer, David C. ''Espresso Coffee: Professional Techniques''. 1996.

==External links==
*{{Commons category-inline}}
*{{Wiktionary-inline|espresso}}

{{Coffee|nocat=1}}
{{Coffee in Italy}}
{{Cuisine of Italy}}
{{Authority control}}

[[Category:Espresso| ]]
[[Category:Coffee culture]]
[[Category:Coffee drinks]]
[[Category:Coffee in Italy]]
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