It's been suggested that we, the barista exchange community might be able to compile a set of definitions and standards for espresso and classic drinks.  Once completed, this list could be a resource for anyone that was looking for common definitions, official standards, or a little more history for these beverages.

Here's the background behind this, for those that are interested:

So the idea is that we, the bX community, will post any established definitions or drink standards that we're aware of.  We're trying to create a pool of info from multiple sources, so please feel free to bring in anything you feel is useful. We're not trying to mandate anything or create a standard here... just sharing our knowledge.

All that said, some ground rules are probably in order...

In order to be easily readable, this thread needs to stay pretty concise. For this reason, let's just post the definition, a little background, and a link to the original document or organization for more info if possible.  Let's please keep this discussion focused.  I'll be moderating this thread as necessary to keep things on track.

Please be selective in your sources for this info.  Organizations like SCAA, USBC, WBC, etc.  Published coffee references books.  Well-known coffee schools or training programs.  Perhaps leading cafes could be a source as well.  Whatever you use, please cite your sources very well.

Please be as accurate and detailed as possible.  Post the definition verbatim using the original units.  If you'd also like to convert metric units to US units please try to be as precise as possible with your conversion.

Looking forward to seeing where this goes.

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I'll get us started...

The SCAA Definition of Espresso (from last year's version of the Hands On Espresso class) is:
"Espresso is a 25-35ml beverage prepared from 7-9 grams of coffee through which clean water of 195-205 deg-F (92-95C) has been forced at 9-10 atmospheres of pressure, where the grind of the coffee is such that the brewing "flow" time is approximately 20-30 seconds."

"While brewing, the flow of espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick dark, golden crema. Espresso should be prepared specifically for, and immediately served to its intended consumer."

I believe this definition is being tweaked a bit at present...

For the record, 25-35mL of espresso = 0.8-1.2 fl-oz
Adding to this, a great piece of work by Andy Schecter (and resulting thread) several years ago which sheds some light on the difference between espresso and its sister, the ristretto...

Entrance to the rabbit hole here: click

Basically... if you hold the coffee dose constant, ristretto is half as much finished beverage as a normal espresso (though its a little more complicated than that, so you should just go read his piece).
The Italian Government has suggested that the recipe for these drinks belongs to them, and probably has some standing for that claim. They've started a certification program and set national standards on their website for what is and what is not espresso, as well as the 'proper' recipe for a cappuccino. AFAIK, their only definition for Caffe Latte is an espresso with steamed milk, and the 'little hat' drink is the only one with specific volumes.

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