About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 40. Chapters: Cappuccino, Espresso, Turkish coffee, List of coffee beverages, Frappuccino, Iced coffee, Latte, Frappe coffee, Indian filter coffee, Caffe crema, Caffe Americano, Coffee milk, Cuban espresso, Caffe macchiato, Yuanyang, Cafe au lait, Cafe mocha, Latte macchiato, Flat white, Lungo, Karsk, Ristretto, Ipoh white coffee, Camp Coffee, Red eye, Cortado, Vietnamese iced coffee, Coffee cabinet, Bicerin, Cafe con leche, Affogato, M rra, Espresso con panna, Doppio, Wiener Melange, Galao, Caffe breve, Oliang, Caffe Tobio, Mochasippi, Kopi tubruk, Cafe breva, Melya. Excerpt: Espresso, or expresso (sometimes considered incorrect), is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee. Espresso is widely known throughout the world. Compared to other coffee brewing methods, espresso often has a thicker consistency, a higher concentration of suspended solids, and crema (foam). As a result of the pressurized brewing process, the flavours and chemicals in a typical cup of coffee are very concentrated, so espresso is the base for other drinks, such as lattes, cappuccino, macchiato, mochas, and americanos. While espresso has more caffeine per unit volume than most beverages, compared on the basis of usual serving sizes, a 30 mL (1 US fluid ounce) shot of espresso has about one third the caffeine of a standard 180 mL (6 US fluid ounces) cup of drip-brewed coffee, which varies from 80 to 130 mg. Espresso brewing, with a dark reddish-brown foam, called crema or schiumaEspresso is made by forcing very hot water under high pressure through finely ground, compacted coffee. This process produces an almost syrupy beverage by extracting both solid and dissolved components. It also produces the definitive crema, by emulsifying the oils in the ground coffee into a colloid, ...
