檢視濃縮咖啡的原始碼

'''濃縮咖啡'''(Espresso)或'''義式濃縮咖啡'''，是一種口感強烈的[[咖啡]]類型，方法是以極熱但非[[沸騰]]的熱水，藉由高壓沖過研磨成很細的咖啡粉末來沖出咖啡。它發明及發展於[[義大利]]，年代始於[[20世紀]]初，但直到[[1940年代]]中期以前，它是種單獨透過蒸氣壓力製作出的飲品。在發明[[彈簧瓣槓桿]](spring piston lever)咖啡機，並成功商業化，將濃縮咖啡轉型成為今日所知的飲品。製作過程用到的壓力常為9到10個[[大氣壓力|大氣壓]]或[[巴]]的壓力。

The qualitative definition of espresso includes a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots.  Espresso is chemically complex and volatile, with many of its chemical components degrading from oxidation or loss of temperature.沖製恰當的濃縮咖啡有項特點——咖啡脂(crema)的存在，一種紅棕色的泡沫，漂浮在濃縮咖啡表面。其由[[植物油]]、[[蛋白質]]以及[[醣類]]所構成。咖啡脂具有[[乳劑]]與[[泡沫]][[膠體]]兩種元素的結合。

As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated.  Some people prefer a single or double shot instead of one or two cups of coffee to get a quick shot of [[caffeine]].  Also, because of its intense and highly concentrated ingredients (including caffeine) espresso lends itself to mixing into other coffee based drinks, such as [[latte]]s, [[cappuccino]]s, [[Caffè macchiato|macchiato]]s, and [[mocha]]s, without the need to overly dilute the resulting drink.