Tasse à café

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A small coffee cup



Tasse à café is a term used to describe a small cup specifically designed for serving coffee. These cups are typically smaller than standard coffee mugs and are often used for serving espresso or other strong coffee beverages. The term is French, translating directly to "coffee cup."

Design and Features

A small cup of coffee

Tasse à café cups are characterized by their small size, which is ideal for serving concentrated coffee drinks such as espresso. The design of these cups often includes a handle, allowing for easy handling despite the hot contents. The material used for these cups is usually ceramic, porcelain, or glass, chosen for their ability to retain heat and enhance the coffee-drinking experience.

Size and Capacity

The typical capacity of a tasse à café is between 60 to 90 milliliters (2 to 3 ounces), which is perfect for a single shot of espresso. This size allows the coffee to be consumed quickly, preserving its flavor and aroma.

Aesthetic and Cultural Significance

In many cultures, the presentation of coffee is as important as its preparation. The tasse à café is often part of a larger coffee service set, which may include a saucer, spoon, and sometimes a small sugar bowl. The aesthetic appeal of these cups can vary widely, from simple and utilitarian designs to elaborate and decorative ones.

Usage in Coffee Culture

The use of tasse à café is prevalent in European coffee culture, particularly in countries like France, Italy, and Spain, where espresso is a staple. In these cultures, coffee is often enjoyed in small quantities, focusing on quality and flavor rather than volume.

Espresso and Tasse à Café

The tasse à café is most commonly associated with espresso, a coffee brewing method that originated in Italy. Espresso is made by forcing a small amount of nearly boiling water through finely-ground coffee beans, resulting in a concentrated coffee beverage. The small size of the tasse à café is perfect for this intense drink, allowing it to be consumed quickly while still hot.

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Contributors: Prab R. Tumpati, MD