Finished product · Food and drink
Coffee, one cup
One Italian espresso — 25 mL in the cup — as the Istituto Nazionale Espresso Italiano defines it
This page shows what the product is made of and where each figure comes from. It shows no death toll. The toll is computed from this bill of materials from session 19, and published only once it has an uncertainty interval and has passed a backtest.
One espresso as the Italian National Espresso Institute certifies it: 7 g of ground roasted coffee and 25 mL in the cup. The café's energy, the cup, the service and the milk of any other coffee are not in this record, so it is the coffee and the water and nothing else.
- Overall grade — low
- Status — draft
Is something on this page wrong? Report it →
What it is made of
Each line is one component of one Italian espresso — 25 mL in the cup — as the Istituto Nazionale Espresso Italiano defines it: how much of it goes in, how much had to be produced for that, and where the figure comes from.
| Component | Quantity | Source |
|---|---|---|
|
Roasted coffee
ingredient |
7.00 g | Istituto Nazionale Espresso Italiano, Espresso Italiano Certificato technical parameters,…
· medium
7 g ± 0.5 |
|
Fresh water
ingredient |
25.0 mL | Istituto Nazionale Espresso Italiano, Espresso Italiano Certificato technical parameters,…
· medium
25 ml ± 2.5 in the cup; water retained by the grounds is not counted |
Down to raw materials
The whole chain multiplied out — everything one Italian espresso — 25 mL in the cup — as the Istituto Nazionale Espresso Italiano defines it needs, through every intermediate product, with every loss on the way included.
| Input | Per functional unit |
|---|---|
| Coffee | 8.33 g |
| Fresh water | 25.0 mL |
An input marked “not in the register” is counted by mass and reaches no supply chain yet. Industries appear as the euros or tonne-kilometres the bill of materials gives them.
How much of it is explicit
100% of this product’s mass is explicit in its own bill of materials.
Its whole chain draws on 8.33 g of materials, losses included. 100% of that is registered raw materials — the part the model can trace harm to — 0% is inputs not yet in the register, and 0% is a declared remainder.
In the input–output model it belongs to “Accommodation and food service activities” (FIGARO industry I).
In the input–output model it belongs to “Accommodation and food service activities” (FIGARO industry I).
The number this page does not show
The harm in this chain is not shown.
The model allocates the harm counted where each raw material is produced to the products that use it. That number is a count of people with a run behind it and no uncertainty interval yet, and nothing of that kind is published before the backtest of session 21. What this page can show without it is the structure: what the product is made of, and where each part of that knowledge comes from.