Espresso definition: Terms and facts
Italian coffee company Lavazza clarifies the origin of espresso and its key terms. The word 'espresso' stems from speed and made-to-order preparation.
Luigi Lavazza Deutschland GmbH has provided insights into the definition of espresso and its history, addressing common consumer questions about the popular coffee beverage.
According to the company, the term 'espresso' originally relates to speed. The name is linked to the first espresso machine patented in 1884 by Angelo Moriondo in Turin. Moriondo aimed to serve coffee quickly at his hotel located near a train station, and 'espresso' was the term for the fastest trains of that era.
Lavazza clarifies various coffee-related terms, such as 'barista' (a person who operates espresso machines), 'crema' (the foam that forms on an espresso), and 'caffè latte'. They define espresso as a beverage prepared from 7g of finely ground coffee yielding 30–45 ml of intense liquid, with an extraction time typically between 25 and 30 seconds.
The intensity of coffee, referring to its flavor and aroma, is also explained. The blend of Arabica and Robusta beans, along with the coffee's origin and roast level, significantly influences the final taste.
The information was published on Lavazza's website as a response to inquiries about the meaning and naming of espresso.