Espresso

Espresso - Instant coffee Italian style. The first machine goes back to a device made in 1884. It was improved up in 1901 by Juigi Bezzera from Milan. What he essentially created was a way of serving fast serve coffee beverage. "Innovations in the machinery to prepare and immediately serve coffee beverage"; Patent No. 153/94, 61707, was granted on 5 June 1902. In 1903, the patent was bought by Desiderio Pavoni, who founded the La Pavoni company and began to produce the machine industrially, manufacturing one machine daily in a small workshop in Via Parini, Milan.^{[ (Wikipedia) From this invention a whole new coffee culture was born that has spread all over the world. Today there are countless coffee drinks that have flooded the market all from this wonderful thick base of the great coffee creation. None of the drinks listed below would have found there way into our environment without this most wonderful invention.}

Traditional macchiato: 35–40 ml, one shot (30 ml) with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)
Modern macchiato: 60 ml or 120 ml, one or two shots (30 or 60 ml), with 1:1 milk
Cortado: 60 ml, one shot with 1:1 milk, little foam
Piccolo Latte: 90 ml, one shot with 1:2 milk, little foam
Galão: 120 ml, one shot with 1:3 milk, little foam
Flat white: 150 ml, one or two shots (30 or 60 ml), with 1:4 or 2:3 milk, and a small amount (usually 6 mm or ¹⁄₄ inch) microfoam.
Cappuccino: a very popular frothed milk and espresso drink with no generally-accepted volume standards, but usually served at 120 to 160 ml, including a single or (more commonly) double shot of espresso.^[42]