Espresso and Cappuccino — Italy’s Great Coffees

By Bob Lipinski

Italians have been sipping little cups of strong coffee for over 400 years, but the coffee we know as espresso — a thick, dark liquid with a foamy, creamy head, or crema dates from 1903. This is when machines (perfected simultaneously in Milan and Turin, Italy) made the rapid method of extraction possible.

The word espresso comes from the Italian for “fast,” since espresso results when pressure forces hot water through coffee grounds. Coffee was first brought to Italy in 1615 by Pietro della Valle.

In 1938, a Milanese coffee-bar owner named Achille Gaggia added a hand-operated piston pump to the elaborate steam-powered espresso machines, then in use. Gaggia’s invention increased the extraction pressure and added body and complexity to an otherwise thin brew. Later refinements replaced the piston with an electric pump.

It is interesting to note that Italy is the world capital of espresso, yet not a single coffee bean grows there. Italy imports coffee beans for roasting and blending, from Africa, Central and South America.

Espresso has an intense black color, with a concentrated, strong coffee aroma, and a thick, long-lasting crema (pale chestnut, creamy froth head, which should hold sugar on its surface for a few seconds before penetrating the coffee). It has well-balanced flavors and good body, with a thick “mouthfeel,” and a pleasing, bitter aftertaste.

Although popular in the United States, serving a twist of lemon peel with espresso is not customary in Italy.

The most popular types of espresso or “caffè” are:

• Doppio (double): Two shots of espresso served in a single cup.
• Lungo (long): A weaker espresso, made by adding water.
• Latte: A milky espresso typically consumed in the morning.
• Macchiato: A shot of espresso spotted or marked with a scoop of foamed milk on top.
• Ristretto: A thicker (restricted) more concentrated version of espresso; made by using less water.
• Corretto: A ristretto espresso that is corrected (volume) by adding grappa or other types of distilled spirits, liqueurs or bitters.

Cappuccino is an espresso coffee served with a creamy head made from steamed milk and foam. Cocoa or powdered chocolate is often sprinkled on top. In Italy, cappuccino is a morning drink enjoyed before or with breakfast, and not consumed after 11 a.m.

The history of cappuccino is shrouded in legend. According to one account, the name cappuccino originated as a tribute to Father Marco d’Aviano, a seventeenth-century Capuchin monk. Monks covered their heads with the pointed brown hoods of their cloaks, known as a cappuccio in Italian, which is similar in color to coffee with milk.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com.