Espresso
Type of strong coffee / From Wikipedia, the free encyclopedia
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This article is about the coffee preparation method and the resulting beverage. For other uses, see Espresso (disambiguation).
"Petit noir" redirects here. For French wine grapes also known as Petit noir, see Jurançon (grape) and Négrette.
Espresso (/ɛˈsprɛsoʊ/ ⓘ, Italian: [eˈsprɛsso]) is a coffee-brewing method in which a small amount of nearly boiling water is forced under pressure through finely ground coffee beans.
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Quick Facts Type, Country of origin ...
Type | Hot |
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Country of origin | Italy |
Introduced | 1901 |
Color | Black or brown |
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Quick Facts Nutritional value per 100 g (3.5 oz), Energy ...
Nutritional value per 100 g (3.5 oz) | |
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Energy | 8.4 kJ (2.0 kcal) |
0. | |
0.2 | |
0.1 | |
Vitamins | Quantity %DV† |
Riboflavin (B2) | 15% 0.2 mg |
Niacin (B3) | 33% 5.2 mg |
Minerals | Quantity %DV† |
Magnesium | 19% 80 mg |
Other constituents | Quantity |
Water | 97.8 g |
Theobromine | 0 mg |
Caffeine | 212 mg |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
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Originating from Italy,[3][4] the French also made significant contributions[vague] via the invention of coffee makers, predecessors of today's espresso machines.
Espresso can be made with a wide variety of coffee beans and roast degrees, and numerous espresso-based drinks exist, often blending in milk. It is one of the world's most popular coffee-brewing methods.[citation needed]