浓缩咖啡查看源代码讨论查看历史

浓缩咖啡(Espresso)或义式浓缩咖啡，是一种口感强烈的咖啡类型，方法是以极热但非沸腾的热水，借由高压冲过研磨成很细的咖啡粉末来冲出咖啡。它发明及发展于义大利，年代始于20世纪初，但直到1940年代中期以前，它是种单独透过蒸气压力制作出的饮品。在发明弹簧瓣杠杆(spring piston lever)咖啡机，并成功商业化，将浓缩咖啡转型成为今日所知的饮品。制作过程用到的压力常为9到10个大气压或巴的压力。

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.冲制恰当的浓缩咖啡有项特点——咖啡脂(crema)的存在，一种红棕色的泡沫，漂浮在浓缩咖啡表面。其由植物油、蛋白质以及糖类所构成。咖啡脂具有乳剂与泡沫胶体两种元素的结合。

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 lattes, cappuccinos, macchiatos, and mochas, without the need to overly dilute the resulting drink.

命名歧异

浓缩咖啡的原文espresso在义大利文意指“压出”，指的是冲制方法。

在义大利点一杯咖啡(un caffè)，亦如欧洲多数地方，表示点一杯浓缩咖啡。类似的替代品，浓缩咖啡与热水的混合，称作“美式咖啡”(caffè americano)。The phrase "American Coffee" (spoken in English) is widely understood, as is the commonly used term "Long Black."义大利人很少点。

浓缩咖啡基本型

• Caffè Espresso：正式的义大利语词。多数国家只单用'espresso'。
• Ristretto (shortened)：只加少许水，喝起来口感强烈，约10-20毫升。
• Lungo (long)：水加更多(可能到两倍量) is let through the ground coffee, 口感较淡，约40毫升。
• 双倍浓缩(义大利文：Doppio；英文：double或doubleshot)：一杯里有两份浓缩咖啡。
• Expresso: a common French variation which is sometimes colloquially used in English speaking countries.