Espreso — разлика између измена
Садржај обрисан Садржај додат
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sitnice, latinički šabloni i tri spoljašnje veze s kvalitetnim člancima vezanim za espreso koji pružaju dodatne korisne informacije čitaocu; ako nema spoljašnjih, Commonscat šablon ide inline a ne tamo desno jer ostane bijela rupa lijevo |
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| alt = A cup of espresso |
| alt = A cup of espresso |
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| caption = Klasični espreso |
| caption = Klasični espreso |
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| type = toplo |
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| origin = [[Italija]] |
| origin = [[Italija]] |
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| introduced = |
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| color = |
| color = crna |
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[[Datoteka:linea doubleespresso.jpg|thumb|Espreso]] |
[[Datoteka:linea doubleespresso.jpg|thumb|Espreso]] |
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'''Espreso''' ({{jez-ital|espresso|el}}) jeste vrsta napitka od [[kafa|kafe]] [[Italija|italijanskog]] porekla. Dobija se prolaskom [[voda|vode]] pod velikim pritiskom kroz mlevenu, usitnjenu kafu. Espreso je uglavnom gušći od kafe koja se pravi drugim metodama, ima veću koncentraciju suspendovanih i rastvorenih čvrstih materija, a na vrhu ima ''kremu'' (pena sa kremastom konzistencijom).<ref>Illy, "Il caffè e i cinque sensi" [http://www.illy.com/wps/wcm/connect/it/caffe/degustazione-caffe]: "La tazzina di porcellana bianca incornicia la ''çrema'': una trama sottile nei toni del nocciola, percorsa da leggere striature rossastre"</ref> |
'''Espreso''' ({{jez-ital|espresso|el}}) jeste vrsta napitka od [[kafa|kafe]] [[Italija|italijanskog]] porekla. Dobija se prolaskom [[voda|vode]] pod velikim pritiskom kroz mlevenu, usitnjenu kafu. Espreso je uglavnom gušći od kafe koja se pravi drugim metodama, ima veću koncentraciju suspendovanih i rastvorenih čvrstih materija, a na vrhu ima ''kremu'' (pena sa kremastom konzistencijom).<ref>-{Illy, "Il caffè e i cinque sensi" [http://www.illy.com/wps/wcm/connect/it/caffe/degustazione-caffe]: "La tazzina di porcellana bianca incornicia la ''çrema'': una trama sottile nei toni del nocciola, percorsa da leggere striature rossastre"}-</ref> |
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== Istorija == |
== Istorija == |
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== Reference == |
== Reference == |
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== Literatura == |
== Literatura == |
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*{{Cite book |last=Bersten |first=Ian |authorlink= |title=Coffee Floats Tea Sinks: Through History and Technology to a Complete Understanding |year=1993 |publisher=Helian Books |location= |isbn= 0-646-09180-8 |ref=harv}} |
*{{Cite book-lat |last=Bersten |first=Ian |authorlink= |title=Coffee Floats Tea Sinks: Through History and Technology to a Complete Understanding |year=1993 |publisher=Helian Books |location= |isbn= 0-646-09180-8 |ref=harv}} |
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*{{Cite book |last=Burchfield |first=R. W. |authorlink=Robert Burchfield |title=Fowler's Modern English Usage|edition=third |year=1996 |publisher=Oxford University Press |location=Oxford |isbn= 978-0-19-869126-6|ref=harv}} |
*{{Cite book-lat |last=Burchfield |first=R. W. |authorlink=Robert Burchfield |title=Fowler's Modern English Usage|edition=third |year=1996 |publisher=Oxford University Press |location=Oxford |isbn= 978-0-19-869126-6|ref=harv}} |
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*{{cite book | last= Garner | first= Bryan | title= The Oxford Dictionary of American Usage and Style | year= 2000| location= New York | publisher= Oxford University Press | isbn=978-0-19-513508-4 }} |
*{{cite book-lat | last= Garner | first= Bryan | title= The Oxford Dictionary of American Usage and Style | year= 2000| location= New York | publisher= Oxford University Press | isbn=978-0-19-513508-4 }} |
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* {{ |
* {{Cite web-lat |title=The Cappuccino Conquests. The Transnational History of Italian Coffee |first=Jonathan |last=Morris |url=https://www.academia.edu/379110/The_Cappuccino_Conquests._The_Transnational_History_of_Italian_Coffee_2007_ |work=Academia.org |publisher=[[University of Hertfordshire]] |year=2007 |ref=harv}} |
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*{{Cite book|last=Davids|first=Kenneth|title=Coffee: A Guide to Buying, Brewing, and Enjoying|year=2013|edition=5|publisher=St. Martin's Press|isbn=1466854421}} |
*{{Cite book-lat|last=Davids|first=Kenneth|title=Coffee: A Guide to Buying, Brewing, and Enjoying|year=2013|edition=5.|publisher=St. Martin's Press|isbn=1466854421}} |
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* {{cite web |last=Dean |first=Adam |url=http://community.wholelattelove.com/blogs/2599/the-founding-fathers-of-espresso |title=The Founding Fathers of Espresso |work=Whole Latte Love |date=23 |
* {{cite web-lat |last=Dean |first=Adam |url=http://community.wholelattelove.com/blogs/2599/the-founding-fathers-of-espresso |title=The Founding Fathers of Espresso |work=Whole Latte Love |date=23. 5. 2006 |archiveurl=https://web.archive.org/web/20121227070815/http://www.wholelattelove.com/articles/founding_fathers_of_espresso.cfm |archivedate=27 December 2012}} |
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*{{Cite book |last=Fumagalli |first=Ambrogio |authorlink= |title=Coffee Makers |year=1995 |publisher=Chronicle Books |location= |isbn=0-8118-1082-8 }} |
*{{Cite book-lat |last=Fumagalli |first=Ambrogio |authorlink= |title=Coffee Makers |year=1995 |publisher=Chronicle Books |location= |isbn=0-8118-1082-8 }} |
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*{{Cite book |last=Illy |first=Andrea |authorlink=Andrea Illy |last2=Viani |first2=Rinantonio |title=Espresso: The Science of Quality |publisher=Academic Press |location= |isbn=0-12-370371-9}} |
*{{Cite book-lat |last=Illy |first=Andrea |authorlink=Andrea Illy |last2=Viani |first2=Rinantonio |title=Espresso: The Science of Quality |publisher=Academic Press |location= |isbn=0-12-370371-9}} |
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*{{Cite book |last=Illy |first=Francesco |authorlink=Francesco Illy |last2=Illy |first2=Riccardo |title=The Book of Coffee |year=1989 |publisher=Abbeville Press |location=Milano |isbn=1-55859-321-7}} |
*{{Cite book-lat |last=Illy |first=Francesco |authorlink=Francesco Illy |last2=Illy |first2=Riccardo |title=The Book of Coffee |year=1989 |publisher=Abbeville Press |location=Milano |isbn=1-55859-321-7}} |
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*Schomer, David C. ''Espresso Coffee: Professional Techniques''. 1996. |
*Schomer, David C. ''Espresso Coffee: Professional Techniques''. 1996. |
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== Spoljašnje veze == |
== Spoljašnje veze == |
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{{Commonscat-lat|Espresso}} |
{{Commonscat-lat|Espresso}} |
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* [http://www.travelmagazine.rs/kako-da-pijete-espresso-kao-italijani/ Osnovne činjenice o espresu (''Travel magazin'', 15. 6. 2015)] |
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* [https://citymagazine.rs/clanak/umetnost-espresso-uzivanja Detaljnije informacije o espresu (''Siti magazin'', 6. 11. 2015)] |
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* [https://www.srbijadanas.com/clanak/kafedzije-na-kilogramu-espresa-zarade-pola-necije-plate-14-12-2014 O skupoći espresa (''Srbija danas'', 14. 12. 2014)] |
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{{#invoke:TitleReplace|convert wiki page name to latin|{{кафа}}}} |
{{#invoke:TitleReplace|convert wiki page name to latin|{{кафа}}}} |
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Верзија на датум 28. август 2019. у 14:18
 Klasični espreso | |
| Tip | toplo |
|---|---|
| Zemlja porekla | Italija |
| Boja | crna |
Espreso (ital. espresso) jeste vrsta napitka od kafe italijanskog porekla. Dobija se prolaskom vode pod velikim pritiskom kroz mlevenu, usitnjenu kafu. Espreso je uglavnom gušći od kafe koja se pravi drugim metodama, ima veću koncentraciju suspendovanih i rastvorenih čvrstih materija, a na vrhu ima kremu (pena sa kremastom konzistencijom).[1]
Istorija
Espreso kafa je razvijena u Milanu (Italija), početkom XX vijeka. Sve do 1940-ih pripravljana je samo pomoću vodene pare.
Osobine
Espreso se razlikuje od obične kafe po „gustini”, koncentraciji rastvorenih čvrstih tvari i količini koja se služi (25—30 ml). Hemijski sastav je kompleksan i dio tvari se raspada kroz oksidaciju ili hlađenjem. Kao rezultat načina pripreme, ukus i hemijski sastojci obične kafe su koncentrovani u malu količinu tečnosti. To omogućava da se espreso koristi kao osnova za druge napitke: kafe late, kapućino, kafe makijato i kafe moka.
Vidi još
Reference
Literatura
- Bersten, Ian (1993). Coffee Floats Tea Sinks: Through History and Technology to a Complete Understanding. Helian Books. ISBN 0-646-09180-8.
- Burchfield, R. W. (1996). Fowler's Modern English Usage (third izd.). Oxford: Oxford University Press. ISBN 978-0-19-869126-6.
- Garner, Bryan (2000). The Oxford Dictionary of American Usage and Style. New York: Oxford University Press. ISBN 978-0-19-513508-4.
- Morris, Jonathan (2007). „The Cappuccino Conquests. The Transnational History of Italian Coffee”. Academia.org. University of Hertfordshire.
- Davids, Kenneth (2013). Coffee: A Guide to Buying, Brewing, and Enjoying (5. izd.). St. Martin's Press. ISBN 1466854421.
- Dean, Adam (23. 5. 2006). „The Founding Fathers of Espresso”. Whole Latte Love. Arhivirano iz originala 27. 12. 2012. g.
- Fumagalli, Ambrogio (1995). Coffee Makers. Chronicle Books. ISBN 0-8118-1082-8.
- Illy, Andrea; Viani, Rinantonio. Espresso: The Science of Quality. Academic Press. ISBN 0-12-370371-9.
- Illy, Francesco; Illy, Riccardo (1989). The Book of Coffee. Milano: Abbeville Press. ISBN 1-55859-321-7.
- Schomer, David C. Espresso Coffee: Professional Techniques. 1996.
