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Espresso, made by steam expressing finely ground coffee, is rich in flavor and aroma and chlorogenic acids, but not very concentrated at all in caffeine.

A good espresso to me is a little bit salty; you just become used to a good taste. Anytime I go into a new place and they don't clean their machine properly or the water temperature isn't right, it tastes awful.

I drink at least a couple of espressos every day and love the flavor of coffee.

I honestly always thought my Master's in Fine Arts would get me further in the acting world than knowing how to work an espresso machine!

I got hooked on espresso when I visited Italy at 18, but these days I prefer a 'flat white.' It's like a small latte with less milk - they're popular in Australia.

To me, every kitchen appliance is useful and nothing's overrated. When I look at my little espresso machine, I don't see coffee. I see a steaming valve as an opportunity to make amazing creme brulee.

When I first discovered in the early 1980s the Italian espresso bars in my trip to Italy, the vision was to re-create that for America - a third place that had not existed before. Starbucks re-created that in America in our own image; a place to go other than home or work. We also created an industry that did not exist: specialty coffee.

World barista champions use the AeroPress to make coffee on the folding tray tables of airplanes.

I have two much-beloved stovetop espresso pots at home, plus a couple French presses I couldn't resist buying because they were so pretty. If I had to imbibe at Starbucks, I'd want a mocha with an extra shot.

Performance art can be produced in a coffee house setting.