**History of Espresso**:
– The first espresso machine was created in France in 1822 by Louis Bernard Rabaut.
– Edouard Loysel de Santais presented a café express machine in 1855.
– Angelo Moriondo patented a steam-driven coffee device in 1884.
– Luigi Bezzera patented the first espresso machine in 1901.
– Desiderio Pavoni began industrial production of the espresso machine in 1903.
**Spread and Popularity**:
– Espresso consumption rose in Italy with industrialization.
– Italians spread espresso culture to East African colonies.
– Espresso became popular in the English-speaking world, notably in the United States and the United Kingdom.
– Espresso culture developed in the United States, Italy, Germany, and the Middle East.
**Characteristics and Process**:
– Espresso is thicker than coffee brewed by other methods.
– The pressurized brewing process results in concentrated flavors and chemicals in espresso.
– Espresso has more caffeine per ml than most coffee beverages.
– Espresso is made by forcing hot water through finely ground compacted coffee under high pressure.
– Crema, a dense foam layer on top of espresso, is formed by high-pressure water dissolving carbon dioxide in coffee.
**Variables in Espresso Making**:
– The main variables in a shot of espresso are the size and length.
– Cafés may have standardized shot sizes but vary the number of shots in espresso-based drinks.
– The size can be single, double, or triple, with corresponding ground coffee amounts.
– Filter basket size and grind may need to be adjusted for different shot sizes.
**Espresso-based Drinks and Nutrition**:
– Espresso is blended with milk in drinks like macchiato, cappuccino, flat white, and latte.
– Espresso contains significant levels of dietary mineral magnesium, B vitamins niacin and riboflavin, and around 212mg of caffeine per 100 grams of liquid brewed coffee.
– Other milk-based espresso drinks include cortado and galão.
– Espresso and water combinations include americano and long black.
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Espresso (/ɛˈsprɛsoʊ/ ⓘ, Italian: [eˈsprɛsso]) is a coffee-brewing method in which a small amount of nearly boiling water is forced under pressure through finely ground coffee beans.
 A cup of espresso from Ventimiglia, Italy | |
| Type | Hot |
|---|---|
| Country of origin | Italy |
| Introduced | 1901 |
| Color | Black or brown |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 8.4 kJ (2.0 kcal) |
0. | |
0.2 | |
0.1 | |
| Vitamins | Quantity %DV† |
| Riboflavin (B2) | 15% 0.2 mg |
| Niacin (B3) | 33% 5.2 mg |
| Minerals | Quantity %DV† |
| Magnesium | 19% 80 mg |
| Other constituents | Quantity |
| Water | 97.8 g |
| Theobromine | 0 mg |
| Caffeine | 212 mg |
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |
Originating from Italy, the French also made significant contributions[vague] via the invention of coffee makers, predecessors of today's espresso machines.
Espresso can be made with a wide variety of coffee beans and roast degrees, and numerous espresso-based drinks exist, often blending in milk. It is one of the world's most popular coffee brewing methods.[citation needed]