 Espresso with crema, the foamy “cap” on the espresso produced not by milk or cream, but by the pressure of making the drink.
October 2006 |
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Product Reviews / Main Nibbles / CoffeeExpressly EspressoPart IV: Expresso Glossary D To Z
This is Part IV of a four-part article. Click on the black links below to read the other parts. You can find general coffee terms in our Coffee Glossary.
Espresso Glossary, D To ZAfter you’ve had your fill of espresso, take a look at our other food glossaries—an easy way to get up to speed on more than 50 different food categories. Click on the letter of the alphabet in this bar to get to a section a b c d e f g h i j k l m n o p q r s t u v w x y z This glossary is protected by copyright and cannot be reproduced in whole or part.
Demitasse: A cup that holds a traditional shot of espresso is called a demitasse, 3 ounces or smaller. Thick porcelain is the preferred material for its ability to hold heat, although demitasses can be made of delicate porcelain, ceramic, glass or stainless steel. Double or Doppio: More than double the typical one ounce pour. A double is usually between 2.5 and 3 ounces of espresso. Dry Cappuccino: A cappuccino with a small amount of foam and no steamed milk. Espre Espresso Lungo: An espresso shot pulled “long” to maximize caffeine. Espresso Con Panna: An espresso shot with whipped cream. Espresso Macchiato: Same as Caffe Macchiato. Espresso Doppio: A double shot of espresso; doppio is Italian for “double.” Expresso: A colloquial spelling of espresso. Extraction: The act of forcing hot water though ground coffee. This “extracts” flavors, oils, colloids, lipids and other elements that turn water into brewed coffee. Latte: See Caffe Latte. Latte Macchiato: A cup or glass of steamed milk into which an espresso shot is poured; the top of the milk is marked with a brown dot. Long Black: Espresso and hot water in equal parts. See also Caffe Americano. Lungo: An extra long pull (over-extracted shot), about 2 to 3 ounces, that allows approximately twice as much water through the same amount of coffee normally used for a single shot. Moka Pot: Originally a manual, stovetop method for making strong coffee, Over-Extracted: Espresso that tastes bitter or burnt, as a result of the ground coffee being exposed to the brew water for too long. Send it back! Pull: A term used to describe brewing a shot of espresso: pulling an espresso, pulling a shot, espresso pull, et al. Its derivation is the action used to prepare espresso in machines from the 1950s and beyond, where the barista pulls on a lever to cock a spring in a piston group on an espresso machine. Red Eye: A shot of espresso in a coffee cup that is then filled with drip coffee. Also called an Eye Opener, Depth Charge, Hammerhead and Shot In The Dark. A Dead Eye, also called a Blue Eye, has three shots of espresso. A Crazy Eye has four shots. A Blind Eye has five or more shots. Ristretto: An espresso shot pulled short to produce a richer, more intense espresso. The term literally means a “restricted” shot. Most double espresso shots are 2.5 to 3 ounces and use 14 or more grams of coffee grounds. A ristretto uses the same amount of coffee but creates only 1.5 ounces of espresso in the normal brewing period of 25 to 30 seconds. This is hard to do, and requires a very skilled barista. In France, this is known as café serré. Shot: A term for a brewed espresso. Single: A single shot of espresso, 1 to 1.5 ounces of coffee (a double is 2.5 to 3 ounces). Under-Extracted: A coffee bed that has not been exposed to enough passing water. The resulting brew is often weak and thin-bodied. Go To Part I: History Of Espresso
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sso: The coffee beverage produced by an espresso machine. Technically, espresso is a beverage made from 7 grams of finely ground dark roast coffee, that produces 1.5 ounces of extracted beverage under 9 bars of brewing pressure at brewing temperatures of around 190°F to 200°F, over a period of 25 to 30 seconds of brew time. 
although today electric versions exist—many of the inexpensive ($50 to $100) consumer “espresso machines” are essentially steam pressure moka pots. Often referred to as an “espresso machine,” it is not one because it does not use high-pressure steam technology (a typical moka pot brews using 1.5 atmospheres or bars of pressure, modern espresso machines use roughly 9 atmospheres). A traditional moka pot brews by forcing hot water through a bed of coffee using the pressure of steam that builds through hot water boiling in the lower half of the pot. 