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Expresso

Expresso is a common but proscribed spelling of ''espresso'', a concentrated coffee beverage originating in Italy and prepared by forcing hot water under high pressure through finely ground coffee beans, typically yielding 25–35 ml (0.85–1.2 US fl oz) per single shot.^[1] The misspelling has persisted in English since at least the 1940s, often due to folk etymology linking it to "express" for speed, though the Italian term derives from "esprimere" (to press out). Espresso forms the base for many coffee drinks worldwide and is central to modern coffee culture.^[2]

Etymology and Spelling

Origins of the Term

The term "espresso" originates from the Italian word espresso, the past participle of esprimere, meaning "pressed out" or "expressed," directly alluding to the brewing process where hot water is forced under pressure through finely ground coffee to extract a concentrated beverage.^[3] This etymology traces back further to the Latin exprimere, combining ex- ("out") and premere ("to press"), emphasizing the mechanical extraction central to the drink's preparation.^[3] The earliest documented use of "caffè espresso" appears in 1869, in British journalist George Augustus Sala's travelogue Rome and Venice, with Other Wanderings in Italy in 1866-7, where it describes a strong, sweet coffee served quickly in Florentine cafés, predating modern espresso machines and highlighting the term's initial association with rapid, potent coffee consumption rather than a specific technology.^[4] This usage built upon the broader Italian term caffè, which simply denoted coffee in general, allowing "espresso" to distinguish a more intense, extracted form prepared on demand.^[5] The term became indelibly linked to pressurized brewing with the development of dedicated machines in early 20th-century Italy. Although Luigi Bezzera's influential 1901 patent for a steam-powered coffee apparatus—titled "Innovations in the Machinery for Preparing and Immediately Serving Hot Beverages"—did not explicitly employ "espresso," it described a process yielding concentrated coffee instantly, laying the groundwork for the nomenclature.^[5] The phrase "caffè espresso" first appeared publicly in connection with Bezzera's invention at the 1906 Milan International Fair, where manufacturer Desiderio Pavoni promoted the machine under signage reading "Espresso Caffè," solidifying the term's role in branding this innovative, pressure-based method as distinct from traditional caffè brewing.^[5]

Common Misspellings and Variations

The misspelling "expresso" emerged in English-speaking countries as a phonetic variant of the Italian-derived term "espresso," influenced by the English word "express" and the rapid preparation method of the beverage.^[6] This deviation first appeared in U.S. English around the mid-20th century, with early documented uses including a 1955 New York Times article by Charles J. Lazarus and literary examples in works by Bernard Malamud and Muriel Spark in 1958.^[6] Google Books Ngram Viewer data illustrates the prevalence of "expresso" in printed English sources, showing its initial appearance around 1920, a peak frequency in the 1960s, and a steady decline thereafter, approaching negligible usage by the 2010s as "espresso" became dominant (with ratios exceeding 10:1 by 2019).^[7] The decline aligns with increased coffee education and standardization in the late 20th and early 21st centuries, reducing instances of the variant on menus and in casual American contexts, such as diner signage.^[6] In non-Italian contexts, "expresso" is an accepted regional spelling for the beverage. In French, "expresso" is the standard term, derived from Italian "espresso" but adapted to French orthography and pronunciation [\ɛks.pʁɛ.so], as confirmed in linguistic references.^[8] Similarly, in Portuguese, "café expresso" denotes espresso coffee and is commonly used across European and Brazilian varieties without noted regional discrepancies.^[9]

History

Early Precursors

The Industrial Revolution in 19th-century Europe profoundly influenced coffee preparation, particularly in Italy, where rapid urbanization and factory work created demand for quicker brewing methods to serve busy workers and patrons in cafés.^[2] This era marked a shift from traditional manual infusion techniques, such as boiling grounds in pots or using simple drip filters, to mechanized devices leveraging steam power for faster extraction.^[10] In Italy, the growing coffee trade and industrial growth in cities like Turin and Milan spurred inventors to develop apparatus that could produce concentrated brews more efficiently, laying the foundation for pressurized coffee systems.^[2] Early steam-powered coffee makers emerged in France during the 1820s and 1830s, representing initial attempts to use pressure for extraction. In 1822, French engineer Louis Bernard Rabaut developed a device that employed steam to force boiling water through finely ground coffee, producing a stronger brew in less time than conventional methods.^[5] This machine, though rudimentary and not widely adopted, introduced the concept of steam-driven percolation as a means to accelerate coffee preparation.^[11] Building on this, in 1838, Alexandre Lebrun patented a small brass coffee maker in Paris, operated by a spirit burner that generated steam pressure to push hot water through the grounds.^[12] Lebrun's design, compact and tabletop-sized, allowed for individual servings and highlighted the potential of steam for consistent, pressurized brewing, though it suffered from uneven extraction due to low pressure levels around 1 bar.^[13] A significant advancement came in Italy with Angelo Moriondo's 1884 patent for a steam-driven coffee machine, often regarded as the first proto-espresso device.^[2] Filed in Turin and demonstrated at the Turin General Exposition of 1884, Moriondo's invention featured a large boiler operating at 1.5 bars of pressure to force hot water through a bed of coffee grounds, producing a continuous flow of concentrated coffee for multiple servings.^[2] Unlike earlier manual or low-pressure systems, it integrated a second boiler for steam generation, enabling bulk production suitable for commercial settings like hotels and cafés, and emphasized speed—brewing in under a minute—to meet the demands of Italy's burgeoning industrial workforce.^[14] Moriondo, a chocolate manufacturer and inventor, designed the machine for his family's Grand-Hôtel Ligure, reflecting the era's fusion of industrial innovation with everyday consumption.^[2]

Invention and Technological Development

The invention of the modern espresso machine is attributed to Luigi Bezzera, a Milanese engineer who filed a patent in June 1901 for innovations in machinery to prepare and serve hot coffee beverages immediately using steam pressure.^[15] This device, known as the Tipo Gigante, featured an upright boiler that generated steam to force hot water through a bed of finely ground coffee under pressure of approximately 1.5 bars, marking the first true commercial espresso machine capable of producing single servings quickly.^[15] Building on earlier steam-based precursors from the late 19th century, Bezzera's design incorporated a lever system connected to group heads with bayonet-fitted portafilters, allowing operators to control the flow in three positions—off, hot water, or steam—for efficient, on-demand brewing.^[16] In 1905, Desiderio Pavoni acquired Bezzera's patent and founded La Pavoni in Milan to commercialize the technology, launching the Ideale machine that year.^[15] This model refined the upright boiler design with protruding arms supporting multiple brewing groups—up to six—and maintained the steam-pressure mechanism for rapid extraction, making pressurized coffee accessible to bars and cafes on a larger scale.^[17] Pavoni's efforts transformed Bezzera's prototype into a reliable, mass-produced appliance, exhibited successfully at the 1906 Milan International Fair, and established the foundational principles of espresso extraction that emphasized speed and consistency.^[15] A pivotal advancement came in the 1940s from Achille Gaggia, who sought to eliminate the burnt flavors associated with steam-driven systems.^[18] In 1947, Gaggia patented a spring-loaded piston mechanism that replaced steam pressure with manual lever operation, generating up to 9 bars of hydraulic pressure to force hot water through the coffee grounds.^[18] This innovation produced a richer extraction and introduced the signature golden crema—a frothy emulsion of oils and gases—on the surface of the espresso, fundamentally defining the beverage's modern profile and influencing subsequent machine designs through the mid-20th century.^[18]

Global Spread and Adoption

Following World War II, espresso culture and machines disseminated rapidly from Italy to Europe and the United States, driven by Italian immigrants and burgeoning international trade. Major Italian brands such as Illy and Lavazza spearheaded exports in the 1950s, introducing high-quality roasted coffee and establishing early espresso bars that popularized the concentrated brew outside Italy.^[19] This expansion capitalized on post-war economic recovery, with Lavazza achieving leadership in Europe's coffee sector through innovative packaging and distribution networks.^[20] By the mid-1950s, these efforts had laid the groundwork for espresso's integration into urban café scenes across Western Europe and initial footholds in American cities with significant Italian diaspora communities. A pivotal technological advancement occurred in the 1960s when Faema introduced the E61 espresso machine in 1961, featuring the first electric volumetric pump for consistent water pressure during extraction.^[21] This innovation shifted from manual piston designs, like Gaggia's earlier models, to more reliable pump-driven systems that supported higher-volume production and easier operation in commercial settings. The E61's scalability enabled widespread adoption in cafés, facilitating espresso's transition from niche Italian import to viable business model in international markets. The 1980s and 1990s marked espresso's explosive rise in the United States, fueled by the specialty coffee movement centered in Seattle. Starbucks, inspired by Italian espresso traditions, began offering espresso-based drinks like lattes in 1984, adapting them with milk and flavors to suit broader American preferences and transforming the beverage into a daily ritual.^[22] This period saw independent roasters and chains proliferate, blending artisanal quality with accessibility and propelling global demand. By 2025, the worldwide espresso coffee market had grown to a value of approximately $23.87 billion, reflecting sustained commercialization and cultural entrenchment.^[23]

Preparation

Equipment and Machines

Espresso machines vary widely in design and automation level, ranging from manual lever-operated models to fully automated pump-driven systems. Manual lever machines, pioneered in the mid-20th century, rely on the operator's physical effort to generate pressure through a piston mechanism, offering precise control over extraction. Historical examples include the Gaggia Classica, based on Achille Gaggia's 1947 patent for a spring-loaded lever system that replaced steam pressure with mechanical force for better crema production.^[24] These machines remain popular among enthusiasts for their tactile operation and artisanal appeal. In contrast, modern pump-driven machines use electric vibratory pumps to deliver consistent 9-bar pressure, enabling semi-automatic, automatic, and super-automatic functionality. Super-automatic models, such as those from Jura or Philips, grind beans, tamp, brew, and even froth milk with minimal user input, streamlining the process for high-volume use. Pod systems like Nespresso's Vertuo line represent a subset of these, employing barcode-reading capsules for automated brewing parameters tailored to each variety.^[25] Core components common to most espresso machines include the portafilter, group head, and boiler. The portafilter is a handle-mounted basket that holds and compresses ground coffee, locking into the group head for extraction. The group head, often a thermostatically controlled assembly, directs pressurized hot water through the coffee bed while maintaining stable temperatures. The boiler heats water to brewing levels (around 93–96°C) and generates steam for milk frothing, with designs evolving from single to dual or heat-exchange systems for efficiency.^[26]^[27] Home-use machines emerged prominently in the 1970s, adapting commercial designs for domestic settings with compact sizes and simpler controls. De'Longhi, entering the small appliance market in 1974, popularized affordable pump-driven models like the ESAM series, making espresso accessible beyond cafés by incorporating user-friendly features such as built-in tampers.^[28] Commercial machines differ from domestic ones in scale and durability, featuring multiple group heads, larger boilers (often 10–20 liters), and higher-wattage elements to support continuous operation in busy environments, producing hundreds of shots daily without recovery delays. Domestic models, typically with 0.5–2 liter boilers, prioritize energy efficiency and countertop fit for occasional use.^[29] By 2025, trends emphasize smart IoT-enabled machines that integrate with apps for remote monitoring, recipe customization, and maintenance alerts, enhancing precision through sensors tracking variables like water quality and usage patterns. Examples include De'Longhi's Dinamica Plus with Wi-Fi connectivity, reflecting a shift toward connected home brewing ecosystems.^[30]

Brewing Process

The brewing process for espresso begins with selecting high-quality, freshly roasted coffee beans, as freshness is crucial for optimal flavor extraction and aroma preservation; beans should ideally be roasted within the past two to four weeks and ground immediately before brewing to minimize exposure to oxygen, which degrades volatile compounds.^[31] Water quality also plays a foundational role, requiring cold, filtered water with low mineral content to prevent scaling in equipment and ensure consistent extraction without imparting off-flavors; distilled or overly softened water is avoided, as it lacks the necessary minerals for proper solubles dissolution.^[32] The process continues with grinding the beans to a fine consistency, comparable to table salt, using a burr grinder for uniformity, typically dosing 7-9 grams for a single shot or 18-20 grams for a double shot into the portafilter basket.^[32]^[33] The grounds are then evenly distributed and firmly tamped with about 30 pounds of pressure to form a compact, level puck, ensuring even water flow and preventing channeling during extraction.^[32] Next, the portafilter is locked into the group head of the espresso machine, which has been preheated for stability. Hot water, typically between 88-96°C, is then forced through the puck for 25-30 seconds, yielding 25-30 milliliters (about 1 ounce) for a single shot or 50-60 milliliters (about 2 ounces) for a double shot; precise timing is essential to balance extraction, as under-extraction (shorter than 20 seconds) results in weak, sour coffee, while over-extraction (longer than 35 seconds) produces bitter, astringent notes.^[34]^[32]^[33] The shot is collected directly into a preheated demitasse cup to maintain temperature.^[32]

Key Variables and Techniques

The quality of espresso is highly dependent on several adjustable variables that baristas fine-tune to achieve optimal extraction and balance. Grind size is a critical factor, typically ranging from 200 to 300 microns for a fine consistency that allows water to flow through the coffee bed at the appropriate rate without over- or under-extracting. A finer grind increases surface area exposure, promoting faster extraction of flavors, while a coarser one slows it down to avoid bitterness. The dose, or amount of ground coffee used, is standardized at 7 to 9 grams for a single shot, ensuring consistent puck density and yield. Brewing temperature and pressure further influence solubility and extraction efficiency. Water temperature should be maintained between 88°C and 96°C to extract desirable compounds without scalding the coffee, as temperatures above this range can lead to harsh, astringent notes. Pressure is conventionally set at 9 bars, which propels hot water through the coffee bed in 25 to 30 seconds, standardizing the process across machines. Tamping, a brief compression step during preparation, helps create an even resistance under this pressure. Extraction yield ratios provide a measurable guide for balance, often targeting a 1:2 ratio by weight—meaning 18 grams of input yields about 36 grams of output for a double shot—to achieve a concentrated yet harmonious beverage. Techniques like pre-infusion, where low-pressure water wets the coffee bed for a few seconds before full pressurization, enhance even saturation and reduce channeling, improving overall uniformity. Adjustments to these variables are often made based on bean characteristics, such as origin and roast level. For darker roasts, which are more porous and soluble, a slightly coarser grind is recommended to prevent over-extraction and bitterness, while lighter roasts from high-altitude origins may require a finer grind and higher temperature to fully develop their acidity and complexity. These tweaks, informed by sensory evaluation and extraction metrics, allow baristas to customize espresso for specific coffee varietals.

Characteristics

Design and Appearance

Expresso is designed as a male ostrich with black-and-white feathers, reflecting typical ostrich plumage, and wears red sports sneakers. His appearance includes a determined expression, aligning with the whimsical and anthropomorphic style of Animal Buddies in the Donkey Kong Country series. This design emphasizes speed and agility, with no additional accessories beyond the sneakers.^[35]^[36]

Gameplay Abilities

Expresso provides enhanced mobility as a rideable Animal Buddy, primarily through rapid ground sprinting that exceeds the speed of protagonists Donkey Kong and Diddy Kong, and limited aerial gliding achieved by flapping his wings during jumps. These abilities allow players to navigate elevated platforms, cross wide gaps, and traverse vine-heavy or high-altitude level sections more efficiently. He first appears in hidden barrels in levels such as Temple Tempest (Jungle world), Orang-utan Gang (Kremkroc Industries), Ice Age Alley (Snow world), and Misty Mine (Monkey Mountains and Chimp Caverns).^[35]^[37] However, Expresso cannot defeat most enemies directly; his thin legs prevent effective jumping attacks on ground foes in Donkey Kong Country, though he remains invulnerable to certain hazards like Klaptraps while running. He is particularly vulnerable to flying enemies such as Zingers and cannot interact with some environmental elements. In bonus challenges, like the token-collecting stage Expresso's Hurdle, players must rapidly flap to gather 100 items for rewards. In Donkey Kong Land, his abilities expand to include defeating enemies via jumps. Expresso returns in cameo roles, such as the racing minigame in the Game Boy Advance port of Donkey Kong Country 2 and as a support spirit in Super Smash Bros. Ultimate, where he boosts movement speed.^[35]^[36]^[37]

Nutrition and Health

Compositional Analysis

Espresso, a concentrated coffee beverage typically served in a 30 ml shot, derives its stimulant properties primarily from caffeine, an alkaloid present in coffee beans. A standard single shot contains approximately 63 mg of caffeine, though this can vary slightly based on bean type, roast level, and extraction conditions.^[38] The beverage also features a range of other bioactive and structural compounds. Lipids, mainly in the form of coffee oils and triacylglycerides, total 45–147 mg per 30 ml shot for arabica-based espresso, with much of this concentrated in the crema layer as an oil-in-water emulsion comprising 0.2–0.3% volume fraction of lipids that stabilize the foam.^[39] Antioxidants such as polyphenols, including chlorogenic acids and related phenolic compounds, are extracted at levels averaging 70 mg per 30 ml shot, though values can reach up to 100 mg depending on brewing parameters and bean origin.^[40] Sugars are present in minimal amounts, typically around 0.1 g per shot, contributing to the overall carbohydrate content of about 0.5 g. Nutritionally, a 30 ml shot of espresso provides 2–5 kcal, largely from trace lipids and carbohydrates, with no significant protein contribution. The pH of espresso ranges from 5 to 6, rendering it mildly acidic due to organic acids extracted during brewing.^[41]

Health Effects and Considerations

Espresso, like other coffee beverages, contains antioxidants such as polyphenols that contribute to potential health benefits, including a reduced risk of type 2 diabetes. Meta-analyses of prospective studies have shown that consuming 3–4 cups of coffee per day is associated with approximately a 25% lower incidence of type 2 diabetes compared to consuming none or fewer than 2 cups.^[42] This protective effect is attributed to the anti-inflammatory and insulin-sensitizing properties of coffee's bioactive compounds, which help regulate glucose metabolism.^[43] The caffeine in espresso, typically around 60–80 mg per single shot, also provides cognitive enhancements by blocking adenosine receptors in the brain, thereby improving alertness, attention, and memory consolidation.^[44] Clinical studies demonstrate that moderate caffeine intake from coffee sources supports neurocognitive function, including faster reaction times and better working memory performance.^[45] Despite these benefits, excessive espresso consumption can lead to adverse effects, particularly from caffeine. Intakes exceeding 400 mg of caffeine per day—equivalent to about 5–7 single shots—may trigger anxiety, restlessness, and insomnia in susceptible individuals by overstimulating the central nervous system.^[46] Additionally, espresso's inherent acidity (pH around 5–6) can relax the lower esophageal sphincter and stimulate gastric acid production, exacerbating symptoms of gastroesophageal reflux disease (GERD) in those with sensitive digestive systems.^[47] Recent 2025 research underscores emerging benefits of espresso's polyphenols on gut health, with studies linking regular coffee consumption to increased abundance of beneficial bacteria like Lawsonibacter asaccharolyticus, potentially supporting microbiome diversity and reducing inflammation.^[48] However, amid rising popularity of high-caffeine energy drink blends incorporating espresso extracts, health authorities have issued stronger warnings on overconsumption, citing risks of cardiovascular strain and disrupted sleep from cumulative caffeine loads beyond safe thresholds.^[49]

Cultural and Modern Impact

Role in Italian and European Culture

In Italy, the consumption of espresso, known as caffè, forms a central daily ritual that emphasizes efficiency and social brevity. Since the mid-20th century, particularly following World War II, Italians have typically enjoyed espresso standing at the bar of a caffè (coffee bar), consuming it in quick sips within moments to integrate it seamlessly into the pace of urban life.^[50]^[51] This practice, which symbolizes the rhythm of Italian routine, avoids lingering at tables to keep costs low and maintain the bar's high turnover, fostering brief exchanges with baristas and patrons.^[50] The authenticity of Italian espresso is safeguarded through established preparation standards set by the Istituto Nazionale Espresso Italiano (INEI), founded in 1998 to certify and promote traditional methods. These guidelines specify parameters such as 7 grams of finely ground coffee, extraction at 9 bars of pressure for 25 seconds to yield approximately 25 milliliters of beverage, ensuring consistency across bars nationwide.^[52]^[53] Espresso's influence spread across Europe in the post-war era, integrating into local café cultures while adapting to regional preferences. In France during the 1950s and 1960s, espresso machines were adopted in urban cafés and snack bars to meet demands for faster service amid growing working-class patronage, drawing from Italy's economic boom and bar traditions, though often served alongside established drinks like café crème.^[54] Similarly, in Vienna, the longstanding coffee house culture—pioneered in the 17th century and known for strong, filtered brews—faced competition from Italian-style espresso bars in the 1950s, which introduced pressurized extraction methods that echoed earlier European innovations in quick-brewing techniques.^[55] Espresso has permeated Italian cultural expressions, notably in cinema, where it appears as a motif of everyday vitality; for instance, in Federico Fellini's 1979 film Orchestra Rehearsal, a chaotic scene involving an espresso machine highlights its role in social improvisation.^[56] Broader Italian coffee culture, encompassing espresso rituals, was proposed for UNESCO's Intangible Cultural Heritage list in 2022, recognizing its significance in fostering sociability and tradition, though the bid was ultimately not advanced.^[57]

Global Variations and Pop Culture References

Espresso has inspired diverse adaptations worldwide, blending traditional methods with local flavors. In Turkey, an espresso-like drink is prepared using an ibrik (also known as a cezve), a small pot where finely ground coffee is boiled with water and optional sugar to create a strong, unfiltered brew served with foam and grounds, emphasizing ritualistic preparation over machine extraction.^[58] Similarly, Greek elliniko coffee, brewed in a briki pot, involves boiling finely ground beans to yield a robust yet milder profile than traditional espresso, often enjoyed slowly in small cups for its cultural role in social gatherings.^[59] In Vietnam, cà phê sữa đá adapts espresso principles by pouring a shot over sweetened condensed milk and serving it iced, a modern twist on the traditional phin-drip method that highlights robusta beans' bold intensity amid the country's growing cafe scene.^[60] Meanwhile, the U.S. third-wave coffee movement prioritizes single-origin espresso shots, sourcing beans from specific farms to showcase terroir-driven flavors like citrus or chocolate notes, elevating the drink as an artisanal craft.^[61] In pop culture, espresso has permeated media and memes, often through playful misspellings like "expresso," a common error reflecting phonetic influences from English rather than the Italian "espresso." This variant appears in viral memes and social media humor, underscoring coffee's everyday ubiquity.^[62] Sabrina Carpenter's 2024 hit single "Espresso" amplified this, reaching No. 3 on the Billboard Hot 100 and inspiring Gen Z's caffeine-confidence memes with lyrics like "That's that me espresso," while collaborations such as a Dunkin' ad targeted young consumers, blending music with coffee branding to spike youth interest.^[63]^[64] By 2025, espresso trends emphasize sustainability amid climate challenges, with fair-trade certifications ensuring ethical sourcing and stable prices for farmers, as extended by Fair Trade USA through 2025 to counter market volatility.^[65] Plant-based alternatives, particularly oat and almond milks formulated for frothing in lattes and cappuccinos, have surged in specialty coffee, offering creamy textures without dairy while aligning with vegan demands.^[66] In Asia, China's espresso market is booming, projected to contribute to a national coffee industry valued at $18.7 billion in sales, driven by urban youth and expanding chains in cities like Shanghai.^[67]

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Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed ...
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Volatile compounds in espresso resulting from a refined selection of ...
Over 1000 volatile organic compounds (VOCs) have been identified in roasted coffee belonging to different chemical classes such as alcohols, aldehydes, esters, ...
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Optimization of espresso machine parameters through the analysis ...
Dec 1, 2012 · Arabica coffee is characterised by a more acidic taste and intense aroma with richer body than Robusta, which is characterised by its bitterness ...
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Influence of pre-and post-harvest factors on the organoleptic and ...
Aug 15, 2022 · Thus, the taste of Arabica coffee is smoother, sweeter, with flavor notes of chocolate and sugar. Robusta has a stronger, harsher, and bitter ...
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The espresso protocol as a tool for sensory quality evaluation
ET2 was characterized as smooth, creamy, and round body/mouthfeel, juicy acidity/sour descriptor, and persistent aftertaste. ET2 is a naturally processed coffee ...
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Neglected Food Bubbles: The Espresso Coffee Foam - PMC - NIH
According to Dickinson,5 the espresso coffee foam (herein called crema for the sake of brevity) can be classified as a metastable foam with a specific lifetime.
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Espresso – A Feast for the Senses - ChemistryViews
Jul 1, 2010 · The texture of the crema is a mark of quality: it must be stable, medium brown, and pervaded by wispy, lighter stripes (“tiger-skin effect”).
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Extraction Yield in Espresso: A Comprehensive Overview
### Summary of SCA Standard for Espresso Extraction Yield and Relation to Viscosity or Solubles
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Molecular Targets for Coffee Body - Barista Hustle
Sep 18, 2021 · Viscosity in coffee is mainly thought to be related to larger molecules such as polysaccharides and proteins (Clarke & Macrae, 1988) or, in the ...
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What Affects Brew Time - Coffee ad Astra
Oct 20, 2019 · In espresso brewing, the high concentration of the beverage can cause it to become 2 to 3 times as viscous as the input water (e.g., see Clarke ...
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Caffeine content for coffee, tea, soda and more - Mayo Clinic
Feb 6, 2025 · Caffeine content for coffee, tea, soda and more ; Brewed, decaf, 8 (237), 1 ; Espresso, 1 (30), 63 ; Espresso, decaf, 1 (30), 1 ; Instant, 8 (237) ...
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Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops - NIH
The total polyphenol content in 100 mL of the coffees tested averaged 101.3 mg (min–max: 21.3–343.1 mg/100 mL). Espresso coffee had the highest (p < 0.005) ...
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Is Coffee Acidic? pH Levels, Taste, and Brewing – Colipse
Jul 7, 2025 · Coffee is acidic. The pH of coffee falls between 4.85 and 5.4 on a 0–14 scale, according to a 2018 study in Scientific Reports, ...
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3–4 Cups of Coffee Daily May Lower Type 2 Diabetes Risk by 25%
Drinking 3-4 cups of coffee per day is associated with an approximate 25% lower risk of developing type 2 diabetes, compared to consuming none or less than 2 ...
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Effects of coffee consumption on glucose metabolism - NIH
Studies suggest that drinking 3–4 cups of coffee per day is associated with an approximately 25% lower risk of developing T2DM compared to consuming none or ...
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Caffeine Has Positive Effect on Memory | Johns Hopkins Medicine
"We've always known that caffeine has cognitive-enhancing effects, but its particular effects on strengthening memories and making them resistant to forgetting ...
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Drinking coffee enhances neurocognitive function by reorganizing ...
Jul 13, 2021 · Some studies have shown beneficial effects of caffeine on cognitive functioning, including reaction times to cognitive tasks, attention, working ...
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Caffeine: How much is too much? - Mayo Clinic
Up to 400 milligrams (mg) of caffeine a day seems safe for most adults. ... It also may increase symptoms of some conditions such as anxiety, urinary incontinence ...
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Can Coffee, Tea, or Caffeine Cause Heartburn? - Healthline
Apr 25, 2024 · Coffee and tea can both cause heartburn. If you have gastroesophageal reflux disease (GERD), you may want to reduce your intake of these beverages.
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Coffee Boosts Beneficial Gut Bacterium | Scientific American
Feb 10, 2025 · The scientists found that regular coffee drinking was linked to the growth of a specific gut bacterium called Lawsonibacter asaccharolyticus.
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ACSM Releases New Recommendations, Warnings on Energy ...
Sep 16, 2025 · “Our review of the available science showed that excessive levels of caffeine found in energy drinks can have adverse effects on cardiovascular, ...Missing: espresso overconsumption
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Italy's Coffee Culture Brims With Rituals And Mysterious Rules - NPR
Jul 14, 2017 · The most common ritual is drinking coffee standing up at a bar, chatting with the barista. Here in Rome, you'll often hear a person order an ...
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[PDF] The Certified Italian Espresso and Cappuccino
Apr 3, 2013 · A hundred millilitres of cold milk (3-5°C) are steamed until they achieve a volume of approximately 125 ml and a temperature of approximately 55 ...
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Why espresso? Explaining changes in European coffee preferences ...
Writing in 1950s France he claimed that there was no better illustration of this than coffee, which had once been considered a stimulant that facilitated ...
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History of Viennese coffee house culture - Stadt Wien
In the 1950s, Viennese coffee houses plunged into a crisis. Italian-style espresso bars became more and more popular, and traditional coffee houses were ...
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Fellini does espresso - Lever Espresso Machines - Home-Barista.com
Jan 25, 2006 · Fellini does espresso ... · 1) with the portafilter loose in the group, lift the lever to just before the point water enters and then lock in the ...The 'Fellini Move' in Pictures - Lever Espresso Machines"Fellini moves" - a joke? - Page 2 - Home-Barista.comMore results from www.home-barista.comMissing: films | Show results with:films
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Italy seeks Unesco heritage status for espresso coffee - The Guardian
Jan 21, 2022 · Italy is to apply for Unesco status for espresso coffee, claiming it is “much more than a simple drink”.<|control11|><|separator|>
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How to Brew Turkish Coffee in an Ibrik - Serious Eats
You'll need: an ibrik or cezve (Sweet Maria's has a good, affordable selection), coffee, good quality water, a heat source, and, if you prefer, a little sugar ...
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Greek Coffee - OliveTomato.com
Rating 5.0 (6) · 3 minOct 27, 2024 · Greek coffee is a finely ground coffee that is boiled. The consistency is rich but also mild tasting, milder than espresso. It also has less caffeine than ...
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Coffee Drinks From Around The World
Each nation has its unique ways of preparing and enjoying coffee, reflecting the rich diversity of the global coffee culture.Vietnamese Iced Coffee · Portugal - Mazagran · France - Café Au LaitMissing: ibrik elliniko third-
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I have always said “expresso,” but people these days seem to prefer ...
Oct 8, 2020 · Expresso is a spelling variant of espresso. French spell the word this way, but in America, it originated as a misspelling. It is such a common ...Missing: TV | Show results with:TV
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Sabrina Carpenter's 'Espresso' Was Her Breakthrough. 'Please ...
Jun 24, 2024 · Of course, “Espresso,” the buoyant single that Carpenter released in early April, helped caffeinate her career. A top 10 mainstay on the Hot 100 ...
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Dunkin & Sabrina Carpenter's cheeky ad shows demand for laughs ...
Jan 17, 2025 · Dunkin's bold “Shake that Ess” ad with “Espresso” pop icon hits a sweet spot with young coffee drinkers · Today, 67% of consumers say humour ...
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Fair Trade USA Extends Coffee Price Stabilization Strategy to 2025
Jun 13, 2024 · This decision means that the FTUSA minimum price and premiums will remain the same for at least another 18 months. This decision was made with ...Missing: espresso | Show results with:espresso
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Plant milks are synonymous with specialty coffee, but how can ...
Apr 16, 2025 · Today, there are more than 17 varieties of non-dairy milks on the market – some of the most popular ones being almond and oat. With so many ...
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https://seekingalpha.com/news/4520399-coffee-competition-in-china-is-heating-up-these-are-the-major-players