Espresso Cups

Espresso. With the rise of fully automatic coffee machines in our kitchens, we have brought this little Italian home. In the past, it was often only enjoyed during a vacation in Italy or at Italian restaurants here after a good meal. Today, it accompanies us from morning to night and is very popular. To enjoy this coffee specialty authentically, besides the quality of the beans and the espresso machine, one thing is particularly important: the cup. A typical espresso cup has a smaller capacity than a regular coffee cup. When preparing espresso, only about 25 ml of water is used. In a small, often thick-walled cup, espresso stays warm longer, and the crema – the golden-brown foam crown – can develop perfectly. More information on this can be found at the end of this page.

Espresso cups are usually offered in two parts or as a set, consisting of a cup and a saucer. When choosing the material, simply decide according to your personal taste. Whether white porcelain or colored stoneware, clear glass or colorful ceramics: Here at Porzellantreff, you will find a large selection of classic and modern espresso cups from our brand manufacturers like Villeroy & Boch, Seltmann Weiden, Rosenthal, Thomas, and many more.

Please continue reading here

Items 1 to 60 of 473 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

Items 1 to 60 of 473 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

Espresso originates from Italy, specifically from Milan. As early as 1900, this special method of coffee preparation emerged there. Hot water is pressed with high pressure through finely ground, strongly roasted coffee, creating a concentrated coffee beverage. Traditionally, espresso is drunk from small, thick-walled cups. It is enjoyed sweetened or unsweetened according to preference. Especially in Italian coffee bars, a small glass of water is stylishly served alongside. On the saucer, one often finds small sweets, such as amarettini or chocolate-covered coffee beans. In Italy, by the way, one orders a »caffè« if one wants an espresso. Our coffee corresponds most closely to the »caffè lungo« there, which is the »extended« version. The »caffè doppio« is accordingly a double espresso. And with »macchiato«, one refers to the variation where the strong espresso is softened with a small sip of milk foam.

With the correct preparation, a fine, brown foam forms on the espresso – the Crema. This crema is an indication of the quality of the espresso. It holds particularly well in thick-walled cups that have a slight goblet shape. However, in our opinion, the wall thickness of the cup should not be too thick, as a too thick cup rim can hinder the drinking sensation and thus diminish the enjoyment.