Espreso — разлика између измена

462 бајта додата ,  пре 2 године
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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(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)
| alt = A cup of espresso
| caption = Klasični espreso
| type = Toplotoplo
| origin = [[Italija]]
| introduced =
| color = Crnacrna
}}
[[Datoteka:linea doubleespresso.jpg|thumb|Espreso]]
 
'''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>
 
== Istorija ==
 
== Reference ==
{{Reflist|reflist}}
 
== Literatura ==
{{RefbeginColbegin|2}}
*{{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}}
*{{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}}
*{{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 }}
* {{CitationCite 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}}
*{{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}}
* {{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. May5. 2006 |archiveurl=https://web.archive.org/web/20121227070815/http://www.wholelattelove.com/articles/founding_fathers_of_espresso.cfm |archivedate=27 December 2012}}
*{{Cite book-lat |last=Fumagalli |first=Ambrogio |authorlink= |title=Coffee Makers |year=1995 |publisher=Chronicle Books |location= |isbn=0-8118-1082-8 }}
*{{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}}
*{{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}}
*Schomer, David C. ''Espresso Coffee: Professional Techniques''. 1996.
{{RefendColend}}
 
== Spoljašnje veze ==
{{Commonscat-lat|Espresso}}
* [http://www.travelmagazine.rs/kako-da-pijete-espresso-kao-italijani/ Osnovne činjenice o espresu (''Travel magazin'', 15. 6. 2015)]
* [https://citymagazine.rs/clanak/umetnost-espresso-uzivanja Detaljnije informacije o espresu (''Siti magazin'', 6. 11. 2015)]
* [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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