page_title: Espresso
section_title: Espresso-based drinks
hierarchical_section_title: Espresso / Espresso-based drinks
caption_attribution_description: Italiano: Tipico caffè espresso con aggiunta di latte e schiuma
context_page_description: Espresso is a coffee-making method of Italian origin, in which a small amount of nearly boiling water is forced under pressure through finely-ground coffee beans. Espresso coffee can be made with a wide variety of coffee beans and roast levels. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. The three dispersed phases in espresso are what make this beverage unique. The first dispersed phase is an emulsion of oil droplets. The second phase is suspended solids, while the third is the layer of gas bubbles or foam. The dispersion of very small oil droplets is perceived in the mouth as creamy. This characteristic of espresso contributes to what is known as the body of the beverage. These oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. This preserves the strong coffee flavor present in the espresso.
context_section_description: In addition to being served alone, espresso is frequently blended, notably with milk – either steamed (without significant foam), wet foamed ("microfoam"), or dry foamed, and with hot water. Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte; other milk and espresso combinations include latte macchiato, cortado and galão, which are made primarily with steamed milk with little or no foam. Espresso and water combinations include Americano and long black. Other combinations include coffee with espresso, sometimes called "red eye" or "shot in the dark".
  In order of size, these may be organized as follows:
  Traditional macchiato: 35–40 ml, one shot (30 ml) with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)
  Modern macchiato: 60 ml or 120 ml, one or two shots (30 or 60 ml), with 1:1 milk
  Cortado: 60 ml, one shot with 1:1 milk, little foam
  Piccolo Latte: 90 ml, one shot with 1:2 milk, little foam
  Galão: 120 ml, one shot with 1:3 milk, little foam
  Flat white: 150 ml, one or two shots (30 or 60 ml), with 1:4 or 2:3 milk, and a small amount (usually 1/4 inch) microfoam.
  Cappuccino: a very popular frothed milk and espresso drink with no generally-accepted volume standards, but usually served at 120 to 160 ml., including a single or (more commonly) double shot of espresso.
  Latte: 240–600 ml, two or more shots (60 ml), with 1:3–1:9 milk
  Some common combinations may be organized graphically as follows:
  Methods of preparation differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in. For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a demitasse or specialized espresso brew pitcher may be used. This "pouring into an existing glass" is a defining characteristic of the latte macchiato and classic renditions of the red eye. Alternatively, a glass with "existing" water may have espresso brewed into it – to preserve the crema – in the long black. Brewing onto milk is not generally done.
caption: A traditional macchiato as served in Italy
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