actually refers to four separate things: (1) a brewing method, (2) a blend of beans, (3) a beverage, and (4) the color of a dark roast. hard bean is a high-grade mountain grown coffee from Central or South America. Hard beans are produced in a cool climate and thus mature more slowly.
a blend of coffee beans typically roasted medium to dark; also, a beverage made by forcing hot water through a bed of finely ground and densely packed espresso coffee.
A highly concentrated coffee beverage created by pressurized extraction from dark roasted and finely ground coffee.
A strong coffee prepared by forcing steam through very finely ground coffee beans.
An intense tiny portion of coffee brewed by forcing hot water at high pressure through tightly packed coffee grounds. A single espresso is approximately 1 liquid ounce. Espresso cannot be kept. After only two minutes it begins to lose its crema (foam) and smoothness of taste. It should (ideally) always be served in porcelain and enjoyed on the spot.
strong black coffee brewed by forcing hot water under pressure through finely ground coffee beans
a high-pressure extraction of coffee from a special machine
a thick, satisfying, smooth, full bodies coffee topped with a hazelnut coloured 'crema'
Used to describe both a roast of coffee and a method of brewing in which hot water is forced under pressure through a compressed bed of finely ground coffee. Comes from the Latin word "Expresere" which means, "to press out."
A coffee beverage created by pressurized water and steam extraction through finely ground coffee. So named because it is made expressly for the customer.
A blend of coffee beans. Commonly a medium to dark roast, depending on the philosophy of the roaster. The roaster, or a specialty coffee shop may sell what they refer to as their "espresso blend", or "espresso roast." Although an espresso blend or roast may be brewed by any method (such as with a percolator or a filter), espresso is generally intended to be brewed in an espresso machine. This involves grinding coffee beans to a relatively fine "grind," placing some of the ground coffee in a small filter device called a portafilter, tamping (packing), and then locking the portafilter into the machine where hot water is forced through the coffee to produce a "shot" of espresso. "Espresso" also refers to the drink itself. An excellent cup of espresso is rich and full bodied but should not be overly strong or bitter. Estate Coffee: Coffee beans grown on one plantation. The grower will take greater care of the beans because his concern for the taste and quality is more important than the money he may make on the beans.
A brewing process in which water (1.5 oz.), heated to approximately 200F, is pushed through 7 grams of hard packed coffee bed, with the force of 9-10 bars
a multi used term that refers to the drink, the style of roast, the grind and the equipment. Remember there is no such thing as an espresso tree; the espresso is a specific blend of beans roasted to a specific level to give you a particular taste.
A beverage resulting from a method of brewing coffee that involves forcing very hot water through finely-ground beans very quickly.
A one-ounce shot of intense, rich black coffee made and served at once. Espresso is best when freshly roasted beans (usually Arabica) are ground, packed firmly and then extracted under pressure.
A strong coffee brewed by forcing steam under pressure through darkly roasted, powdered coffee beans.
This thick, strong coffee is made from French or Italian roast - beans with a shiny, dark oily surface.
A rich black coffee resulting from the process of forcing water through packed, finely ground coffee at high pressure and at a high rate of speed.
An espresso is a small cup of coffee that is concentrated and rich. It is made by a pressure method which forces water through the coffee.
One of the darkest and strongest types of coffee available. Usually produced by forcing steam through finely ground premium coffee beans.
Coffee obtained by percolation under high pressure, making a coffee that is dense with a very strong aroma. It is covered with a cream and is less caffeinated than filtered coffee.
Coffee made by the Italian method, using a small amount of water, finely ground coffee and high water pressure to extract the best flavors from the coffee.
A strong coffee made by forcing steam through coffee grounds.
A strong coffee drink created by pressurized extraction from fine-ground, usually dark-roasted, coffee.
A version of coffee made by drawing steam through ground coffee under pressure. Espresso is much richer and more concentrated than standard drip coffee. It's used as a base for a variety of popular drinks, such as cappuccinos and lattes.
A brewing method that extracts the heart of the bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 18 to 23 seconds to extract a good shot. This will produce from 3/4 to one ounce of great liquid. This produces a sweet, thick and rich, smooth shot of espresso. Comes from the Latin word "Expresere" which means "to press out."
Coffee's purest, sweetest, most intense form.
coffee made by forcing steam through ground, dark roasted coffee to make an intense brew. A well-made espresso has creamy foam floating on top, though there is no cream or milk involved. It is always served in a small demitasse cup.
A thick, strong coffee, usually served in a tiny cup, often used as a base for coffee drinks.
A method of quickly extracting the heart of coffee flavor, under pressure, from specially roasted, finely ground Arabica beans. 1-1/2 ounces of Espresso is known as a "shot" and serves as the basis of many delicious coffee drinks.
The finest quality, dark roast coffee, producing a strong, flavor-filled, traditional espresso coffee. Made by introducing very hot steamy water very quickly to a special grind that produces a rich product. It can be made from any type coffee that has been ground correctly. A perfect shot consists of the "heart" = the dark brown base, the "body" = the billowy middle of the shot, and the "crema" = the caramel colored foam on top. It's usually made a shot at a time, with a shot being about 1 ounce of water per 6 to 8 grams of ground beans.
A concentrated coffee beverage created by pressurized extraction from finely ground coffee that is usually dark roasted. Traditionally served in a demitasse (usually 1-2 ounce drink). Espresso is more concentrated than American coffee, but espresso beans actually have less caffeine because longer roasting times cook out some of the caffeine.
Approximately a one-ounce shot of espresso made from Arabica beans, as opposed to Robusta beans, which are used in making regular coffee. Arabica beans, by the way, have about half the caffeine of Robusta beans. The word comes from the brewing method -- hot water is pressed by means of a piston or pump through finely ground, firmly packed coffee.
A beverage created by using freshly roasted beans that are finely ground, firmly packed, and then extracted under pressure. The extraction period should be a very short period of time (generally 18-24 seconds).
A brewing method in which a pump-driven machine forces hot water through fine coffee grounds, producing a thick, smooth “shot
A hot drink made by forcing hot water through finely ground, high grade dark-roasted coffee beans. Has one-half the water and twice the coffee as regular drip coffee. Comes in Single (Espresso Solo) or Double (Espresso Doppio) Shots. A single espresso shot should produce 1 to 1.5 ounces in approximately 25 seconds of brewing time. A good espresso has a fine layer of foam - called crema - on top of the drink.
Used to describe both a roast of coffee (see Espresso Roast) and a method of brewing in which hot water is forced under pressure through a compressed bed of finely ground coffee. In the largest sense, an entire approach to coffee cuisine, involving a traditional menu of drinks, many combining brewed espresso coffee with steam-heated, steam-frothed milk.
an Italian way of preparing coffee using steam.
Espresso (Italian)More formally also caffè espresso, in Italian. is a concentrated coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to a consistency between extremely fine and powder.