History of an Espresso
Espresso is everywhere among the café shops within a great deal of metropolises all over the world. A wonderful “black gold” with alertness induced effects, espresso has not so a long history but now it keeps on defining the coffee culture.
History of Espresso
Angelo Moriondo from Turin was the first to patent a device, which is steam-driven and an instant coffee maker, and many agreed that he was certainly one of the earliest in inventing the expresso machine. The difference of this device and modern & true espresso machines is its bulk-brewing serving.
In 1901, Luigi Bezzera from Milan pushed forward the improvements to the espresso makers, patenting a number of these.
In 1903, Desiderio Pavoni bought the patent and founded the La Pavoni company, which specialized in producing the espresso machine.
In 1961, Faema company invented a pump-based machine and this design greatly influences modern espresso machine.
It had seen the growing popularity of espresso in the 1950s in UK.
Initially, within the Italian diaspora, espresso gained currency as tourism to Italy had been a craze at the time. In the US, espresso is popular as in the form of latte.
Some useful terms of Espresso
They may be Italian but, don’t freak out, they share a great extent of similarity with our English.
First let’s remember this: A shot of espresso varies according to the size and length.
About the size
It can be solo (single), doppio (note: double), and triplo (you may realize that it sounds something like triple, right?), and the ground coffee corresponds to roughly 7, 14, and 21 grams respectively.
About the length
they can be ristretto (reduced), normale (normal) and lungo (long) and a rough guide of brewing ratio is 1:1, 1:2, and 1:4, respectively.
In other words, a lungo would brew double the amount of water of a normale, and ristretto would brew twice less the amount of water than a normale.
Moreover, the grind for a ristretto would be finer and for a lungo coarser.
The results are: a lungo may be more watery and bitter than a ristretto, conversely, a ristretto has a stronger, richer taste, more “espresso-like” taste.
Nutrition of Espresso
Espresso contains: dietary mineral magnesium, the B vitamins niacin and riboflavin, caffeine.
Espresso is served alone or blended with milk.
The creativeness in diversifying the texture of milk gives rise to some names you may hear often: steamed, wet foamed, or dry foamed. Other options to serve with the espresso include: more water, cacao powder, etc.
For more information on the list of espresso-based drinks, don’t hesitate to visit the our post about the Complete List of coffee.