Italian Espresso


Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated.

In Italy, we drink many shots of espresso every day. We wouldn’t have noticed, but our foreign friends noted that we have an espresso in the morning, to wake up, then one after colazione (breakfast), of course we have another one at lunch and dinner wouldn’t be dinner if we didn’t end it with a nice shot of strong coffee. It’s probably why we don’t get fat from all the delicious foods we eat here in Tuscany and also it might be the reason why we seem so agitated and, we are told, talk so loudly.

But we love our espresso and you will, too! The secret is to drink it all in one gulp!


Photo credit: Wikipedia