# What the heck is espresso? **URL:** \ **Category:** Factual Questions\ **Created:** [December 7, 2002, 5:06pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144 "2002-12-07T17:06:38Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Neurotik](https://avatars.discourse-cdn.com/v4/letter/n/91b2a8/32.png) [@Neurotik](https://boards.straightdope.com/u/Neurotik)\ **Post date:** [December 7, 2002, 5:06pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/1 "2002-12-07T17:06:38Z")
Well, I know that espresso is basically a process for preparing coffee. My question is more along the lines of what the end result technically is. Is it like a concentrated coffee or something? Is Caffe Americano (watered down espresso) basically just normal drip coffee? ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 7, 2002, 5:25pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/2 "2002-12-07T17:25:18Z")
espresso is finely ground coffee beans brewed at a much higher pressure and temperature than coffee. The resultant product, to me, is almost but not totally completely unlike coffee. It doesn’t give me heartburn or keep me up at night. This nice link tells us more. [http://lrs.ed.uiuc.edu/students/tchen3/espdifine.html](http://lrs.ed.uiuc.edu/students/tchen3/espdifine.html) ---
**Author:** ![Neurotik](https://avatars.discourse-cdn.com/v4/letter/n/91b2a8/32.png) [@Neurotik](https://boards.straightdope.com/u/Neurotik)\ **Post date:** [December 7, 2002, 5:40pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/3 "2002-12-07T17:40:14Z")
Right, I’ve already skimmed through that link when I searched on Google. As I said, I know the process of espresso. And I know that the resultant product is much different than coffee. I’m trying to figure out exactly what that final product is. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 7, 2002, 5:51pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/4 "2002-12-07T17:51:34Z")
Well, if you find out, let me know. ---
**Author:** ![Coffeeguy](https://avatars.discourse-cdn.com/v4/letter/c/958977/32.png) [@Coffeeguy](https://boards.straightdope.com/u/Coffeeguy)\ **Post date:** [December 7, 2002, 5:52pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/5 "2002-12-07T17:52:25Z")
Try: [http://www.pipcom.com/~mharris/coffee.html](http://www.pipcom.com/~mharris/coffee.html) Near the bottom of the page, it gives a little “content” rundown. For further info, the “ways of brewing” link right at the bottom might be handy too. -Coffeeguy ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 7, 2002, 5:56pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/6 "2002-12-07T17:56:34Z")
Sorry, **coffeeguy** , but that link didn’t help me much. I too am joining **neurotik** ’s quest to discover how espresso is different from coffee chemically. I think the different brewing conditions must result in different chemical compounds being formed, which is why it’s so yummy and not aggravating to my stomach. Surely someone has done gas chromatography or mass spectrometry on the stuff! ---
**Author:** ![OrganicMatter](https://avatars.discourse-cdn.com/v4/letter/o/898d66/32.png) [@OrganicMatter](https://boards.straightdope.com/u/OrganicMatter)\ **Post date:** [December 7, 2002, 6:35pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/7 "2002-12-07T18:35:08Z")
Here is a list of references I found. [http://www.asic-cafe.org/htm/eng/publications.htm](http://www.asic-cafe.org/htm/eng/publications.htm) ---
**Author:** ![rsa](https://avatars.discourse-cdn.com/v4/letter/r/839c29/32.png) [@rsa](https://boards.straightdope.com/u/rsa)\ **Post date:** [December 7, 2002, 7:11pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/8 "2002-12-07T19:11:18Z")
A good overview can be found in the June 2002 issue of _Scientific American_ in an article titled The Complexity of Coffee. You can find a copy in the library or purchase 30 day online access from the SCIAM archives. It has this to say regarding the _Crema_: > [@](#): > > Composed mainly of tiny carbon dioxide and water vapor bubbles surronded by surfactant films, the _crema_ also includes emulsified oils containing key aromatic compounds and dark fragments of the coffee bean cell structure. There is also a graph which shows the optimal concentration of eleven aromatic compounds along with their associated flavors. The article summarizes espresso thusly: > [@](#): > > The final result is a polyphasic colloidal system, in which water molecules are bound to the dispersed gas bubbles, oil droplets and solid fragments, all of which are less than five microns in size. The colloidal character of the dispersion gives the drink high body, high viscosity and low surface tension. Expresso thus visibly coats our tongues and continues to release the aromatic volatiles dissolved in the emulsified oils as long as it remains there. These oily flavor/fragrance carriers mean that the great taste and aroma of a good espresso can be savored for as long as 20 minutes after it has been drunk. Yum! ---
**Author:** ![occ](https://avatars.discourse-cdn.com/v4/letter/o/8c91f0/32.png) [@occ](https://boards.straightdope.com/u/occ)\ **Post date:** [December 7, 2002, 9:07pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/9 "2002-12-07T21:07:52Z")
Wait, I just need to comment on **rsa** ’s post: You’re saying Scientific American spells it “expresso”?! Sheez! ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 7, 2002, 9:40pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/10 "2002-12-07T21:40:28Z")
Awesome, **RSA**! I should have guessed it was a combo of colloids and aromatic volatiles! :smack: ---
**Author:** ![rsa](https://avatars.discourse-cdn.com/v4/letter/r/839c29/32.png) [@rsa](https://boards.straightdope.com/u/rsa)\ **Post date:** [December 8, 2002, 8:03am UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/11 "2002-12-08T08:03:23Z")
> [@](#): > > \*Originally posted by occ \* > Wait, I just need to comment on **rsa** ’s post: > > You’re saying Scientific American spells it “expresso”?! > > Sheez! No, it was transcribed from a hard copy. All mistakes are mine. **Qadgop** , thanks for the sarcasm. [ul] [li]2, 4 decadienal RANCID[/li][li]ethylgujacol SMOKE[/li][li]2-ethyl-3,5-dimethylpyrazine CHOCLOLATE[/li][li]2-ethyl-3,6-dimethylpyrazine CHOCOLATE[/li][li]2,4-nonadienal RANCID[/li][li]methylsalicilate CINNAMON[/li][li]b-damascenone TEA[/li][li]DMTS SULFUR[/li][li]isovaleraidehyde SWEET[/li][li]e-ionone FLOWERS[/li][li]linalool FLOWERS[/li][/ul] ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 8, 2002, 3:53pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/12 "2002-12-08T15:53:58Z")
I wasn’t raggin on ya, **rsa**. And I am grateful for your info. ---
**Author:** ![Charlie\_Tan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/charlie_tan/32/12582_2.png) [@Charlie\_Tan](https://boards.straightdope.com/u/Charlie_Tan)\ **Post date:** [December 8, 2002, 4:16pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/13 "2002-12-08T16:16:34Z")
Also - remember that the darker the roasted coffe bean is, the lower content of caffein. So the weak, brown, watery stuff you Americans persist in calling coffee is more prone to get you jittery, caggein hyped and with heart burn. That’s the beauty of espresso - more taste, less caffein. ---
**Author:** ![bayonet1976](https://avatars.discourse-cdn.com/v4/letter/b/77aa72/32.png) [@bayonet1976](https://boards.straightdope.com/u/bayonet1976)\ **Post date:** [December 10, 2002, 2:55pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/14 "2002-12-10T14:55:56Z")
What is espresso? It is lifeblood. It is my breakfast, it is the coda to my lunch, the final act to my dinner, the drink of hospitality in my house, it is the alpha and the omega. I gotta go make some now. ---
**Author:** ![RiverRunner](https://avatars.discourse-cdn.com/v4/letter/r/977dab/32.png) [@RiverRunner](https://boards.straightdope.com/u/RiverRunner)\ **Post date:** [December 10, 2002, 4:34pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/15 "2002-12-10T16:34:18Z")
The only time I ever tried any was at a little coffee shop at the local mall; it tasted like it was brewed rom cigarette ash. Maybe I need to look for a better place to try it. RR ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 10, 2002, 5:09pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/16 "2002-12-10T17:09:28Z")
> [@](#): > > \*Originally posted by bayonet1976 \* > \*\*What is espresso? It is lifeblood. It is my breakfast, it is the coda to my lunch, the final act to my dinner, the drink of hospitality in my house, it is the alpha and the omega. I gotta go make some now. \*\* A soulmate! A soulmate! Where do you get your beans? Are the pre-roasted? Pre-ground? what type of machine do you use? I must know!! ---
**Author:** ![bayonet1976](https://avatars.discourse-cdn.com/v4/letter/b/77aa72/32.png) [@bayonet1976](https://boards.straightdope.com/u/bayonet1976)\ **Post date:** [December 10, 2002, 6:07pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/17 "2002-12-10T18:07:10Z")
> [@](#): > > \*Originally posted by Qadgop the Mercotan \* > \*\*A soulmate! A soulmate! Where do you get your beans? Are the pre-roasted? Pre-ground? what type of machine do you use? I must know!! \*\* Machine: Pump driven Delonghi, can’t read the name anymore. This is my second one. The first one died after long and faithful service. Also have two stovetop machines, a small one for two cups and a monster one for about 10. Coffee: Pre-roasted, pre-ground. Prefer Bustelo brand, but Llave brand is very close. \<\\> Btw, do you drink your with sugar or without? ---
**Author:** ![Bosda\_Di\_Chi\_of\_Tricor](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bosda_di_chi_of_tricor/32/16845_2.png) [@Bosda\_Di\_Chi\_of\_Tricor](https://boards.straightdope.com/u/Bosda_Di_Chi_of_Tricor)\ **Post date:** [December 10, 2002, 6:15pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/18 "2002-12-10T18:15:56Z")
Itsa da dee;ivery serviso–you know _Federolo Expresso_! 😃 ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 10, 2002, 11:45pm UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/19 "2002-12-10T23:45:09Z")
Capresso steam machine, pre-roasted espresso beans from Alterra, roasted at the store, ground each week. No sugar, no lemon peel, just espresso. I just finished a cup! Yum! ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [December 11, 2002, 12:17am UTC](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144/20 "2002-12-11T00:17:07Z")
In Italian, it literally means ‘pressed out’ — steam pressure forces water vapor through the grounds and then condenses back into liquid thanks to crossing the phase boundary of that temperature-pressure curve we learned back in beginning Chem. My question for the _cognoscenti_ here — the espresso machine used by the _barista_s, where you pull the lever to force the steam? That’s kind of expensive, isn’t it? But will anything else suffice for a true espresso snob? What about the penurious lover of espresso who wants to make it at home? Would you find the results of a stovetop espresso pot acceptable? This is the _Dolce Caffè_ pot, ingeniously designed, that boils water in the bottom half, until steam pressure forces the water vapor up through the coffee filter in the middle level, and upward through the long narrow tapering condensation funnel, until the precious liquid drops spill and sputter out a slit at the top of the funnel and collect in the top half of the pot. I love those things. [Next page](https://boards.straightdope.com/t/what-the-heck-is-espresso/141144.md?page=2)