What is Espresso?
Italy's greatest gift to global coffee culture — espresso was patented in Milan in 1901 by Luigi Bezzera but perfected in Naples, where the exceptionally soft water and the cultural obsession with the perfect caffè elevated it into an art form. A true Neapolitan espresso uses about 7g of finely ground (200-250 micron) dark-roasted arabica/robusta blend, extracted at 9 bars of pressure at 90°C for exactly 25-30 seconds, producing 25-30ml of coffee topped with a hazelnut-colored crema. The crema must be dense enough to hold a teaspoon of sugar for 5 seconds. Neapolitan bars serve espresso at exactly 68°C — any hotter masks the flavors. Italian espresso etiquette: drink it standing at the bar in under 2 minutes, never linger, never order to-go in a paper cup.
Where is Espresso from?
Espresso originates from Naples in Italy. It is considered one of the defining dishes of Italy's culinary tradition.
What does Espresso taste like?
Espresso has a distinctive flavour characteristic of Naples's food culture.
What are the main ingredients in Espresso?
The traditional recipe for Espresso includes: Single-origin or blended arabica/robusta, Pressurized hot water (9 bar, 90°C).
Is Espresso spicy?
The traditional spice level of Espresso is 0. Most people find this level comfortable.
Is Espresso vegetarian?
The traditional recipe for Espresso is not vegetarian, though vegetarian adaptations exist.
How many calories are in Espresso?
Espresso contains approximately 5 per serving.
Where can I eat authentic Espresso?
The most authentic Espresso is found in Naples, Italy. When visiting Italy, prioritise local restaurants and street vendors over tourist-facing establishments for the genuine experience.
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Italy's greatest gift to global coffee culture — espresso was patented in Milan in 1901 by Luigi Bezzera but perfected i...
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