Espresso
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) | 17% 0.2 mg |
| Niacin (B3) | 35% 5.2 mg |
| Minerals | Quantity %DV† |
| Magnesium | 23% 80 mg |
| Other constituents | Quantity |
| Water | 97.8 g |
| Theobromine | 0 mg |
| Caffeine | 212 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. | |
Originating from Italy, the French also made significant contributions 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.
It is one of the world's most popular coffee brewing methods.
Numerous espresso-based drinks exist, often blending in milk.
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