Eszpresszó is the Hungarian equivalent to the worldwide known Espresso, that was invented in Italy in 1884. The machine which produced it was patented by Angelo Moriondo of Turin, Italy.
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, all of the flavors and chemicals in a typical cup of coffee are very concentrated. For this reason, espresso is the base for other drinks, such as lattes, cappuccino, macchiato, mochas, and americanos.
Espresso usually has more caffeine per unit volume than most beverages. It is made by forcing hot water under high pressure through tightly compacted and finely ground coffee. There is no universal standard defining the process of extracting espresso, but there are several precise definitions which place constraints on the amount and type of ground coffee used, the exact temperature and pressure of the water, and the rate of extraction. Generally, one uses an espresso machine to make espresso.
The act of producing a shot of espresso is often termed "pulling" a shot, originating from lever espresso machines which require pulling down a handle attached to a spring-loaded piston, forcing hot water through the coffee at high pressure.
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Today's Espresso Scene, www.home-barista.com
Espresso Coffee, www.coffeeresearch.org