Espresso is one of the most commonly mispronounced words. It should not be “ex-presso.” this word was borrowed from Italian well after the Latin prefix ex- had developed into es-.- Espresso is not a roast style of coffee. It doesn’t matter how dark the bean is, espresso has to do with how it is prepared.
- You can use any type of coffee to produce espresso. Italians prefer medium roasts, while US west coasters like dark roasts, and US east coasters prefer lighter roasts to make espresso.
- A fine espresso is a deep chocolatey red color covered by crema, a dark carmel-colored foam that lies on top.
- Italians test their crema by pouring a spoonful of sugar on top. It should not sink for at least 15 seconds.
Enjoy your espresso responsibly!
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- Gaggia Espresso Coffee New to CoffeeRocket.com
- Lavazza Super Crema Espresso Review
- CoffeeRocket.com Weekly Special Feb. 10-16
Tags: Espresso, espresso facts
Ha until I was about thirty years old I thought it was “Expresso” as well
I agree!!! but I think I was 40 before I knew it was an “s” not an “x”! I’ve seen people react on espresso as the cartoon in the article is portraying….extremely hyped!
I just did a stint in Italy and i’m so glad someone is explaining how an espresso should be made, as no one on the west coast has ever made it correct for me
This is by far my favorite Flavia coffee. I’m from Louisiana–used to drinking very dark roast coffees–and the Flavia Espresso is dark, without tasting burned (like some dark roasts tend to do). I make it cafe au lait style and it’s delicious!
How interesting! I have been mispronouncing it all this time as “ex”-presso!
Did not know about the spoonful of sugar test for the crema.If the sugar floats for 15 seconds the crema must be really thick.Will try it next time I make a cup of espresso.
Hilarious, I just corrected my wife last night for this very reason! The history you provided may actually make her admit I’m right (unlikely as it is) for once… Great tip on testing the crema.
espresso expresso – got to get segafredo zanetti espresso to have a good cafe creme
I don’t care how you pronounce it, I still love it and wish that they came in k-cups.
Wow. I thought I was an espresso expert until I read about the 15 second sugar test.
I thought it was interesting when it said, “Espresso is not a roast style of coffee. It doesn’t matter how dark the bean is, espresso has to do with how it is prepared.” Then why are there types of coffee beans you can purchase that are called “Espresso Roast”? hmmmm interesting.
I LOVE the Flavia Espresso! Thanks for the information; looks like this will be an interesting addition to the site.
i love flavia espresso combined with flavia latte to make my favorite Capuccino!!!
I agree, I’m a fan of the Flavia cappucino, made with the Flavia italian espresso. It’s amazing that it can do a creditable job at the foamy “milk” presentation, prepared so quickly!
Try Dolce Gusto-they make a fine one. Tried this in Seattle for the first time and had so many cups – I did not sleep a wink!
My favorite is Lavazza Super Crema – always lovely thick crema from my Gaggia super automatic, without the off flavors we’ve found in other coffees… We spent a year working our way through a wide variety of different coffees, and this was the best we’ve found, and Coffee Rocket has the best pricing I’ve seen lately.
I live and learn. Now, if the espresso bar I frequent only had an expresso line …
I AGREE WITH MARTHA LAVAZZA SUPER CREMA MAKES GOOD ESS–PRESSO