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Luis Muñoz Marín International Airport
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"SJU" redirects here. For other uses, see SJU (disambiguation).
Luis Muñoz Marín International Airport
Aeropuerto Internacional Luis Muñoz Marín
IATA: SJU
ICAO: TJSJ
FAA LID: SJU
Summary
Airport type
Public
Owner
Puerto Rico Ports Authority
Operator
Aerostar Airport Holdings
Serves
San Juan, Puerto Rico
Location
Carolina, Puerto Rico
Hub for
Passenger
Air Sunshine
Cape Air
M&N Aviation
Seaborne Airlines
Tradewind Aviation
Cargo
Ameriflight
Mountain Air Cargo
Air Cargo Carriers
Focus city for
JetBlue Airways
Elevation AMSL
9 ft / 3 m
Coordinates
18°26′21″N 066°00′07″W / 18.43917°N 66.00194°W / 18.43917; -66.00194Coordinates: 18°26′21″N 066°00′07″W / 18.43917°N 66.00194°W / 18.43917; -66.00194
Website
http://aeropuertosju.com/en/
Map
SJU
Location in Puerto Rico
Runways
Direction
Length
Surface
ft
m
8/26 10,400 3,170 Asphalt
10/28 8,016 2,443 Concrete
Statistics (2017)
Passenger movement
8,407,404
Source: FAA[1]
Operations from the FAA[2] GCM[3] Google Maps[4]
passengers from the Puerto Rico Ports Authority
Luis Muñoz Marín International Airport (IATA: SJU, ICAO: TJSJ, FAA LID: SJU) (Spanish: Aeropuerto Internacional Luis Muñoz Marín, Or Isla Verde International Airport/Aeropuerto Internacional de Isla Verde) is a joint civil-military international airport named for Puerto Rico's first democratically elected governor and located in suburban Carolina, Puerto Rico, three miles (five kilometres) southeast of San Juan. It is the busiest airport in the Caribbean region by passenger traffic. Over 4 million passengers board a plane at the airport per year according to the Federal Aviation Administration.[5]
The airport is owned by the Puerto Rico Ports Authority and managed by Aerostar Airport Holdings, a public–private partnership which was awarded a lease by the government of Puerto Rico to operate and manage the airport for 40 years beginning in 2013.[6] SJU is the second international airport to be privatized in the United States and its territories, and, as of 2013, is the only currently privatized airport in the nation.[7] Taxis and rental cars can transport travelers to and from the airport. The airport serves as a gateway to the Caribbean islands. SJU covers 1,600 acres (647 ha) of land.[1]
Contents
1 History
1.1 Evolution of the airport
2 Operations
3 Terminals
3.1 Terminal A
3.2 Terminal B (Concourse)
3.3 Terminal C (Concourse)
3.4 Terminal D (Concourse); closed
3.5 Terminal E (Concourse); closed
4 Airlines and destinations
4.1 Passenger
4.2 Charters
4.3 Cargo
5 Statistics
5.1 Traffic statistics
5.2 Top destinations
6 Military
7 Accidents and incidents
8 In popular culture
9 See also
10 References
11 External links
History[edit]
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In 1945, aware of the importance of aviation for the development of the economy of Puerto Rico, the island government had pointed out the need to build a newer international airport capable of handling the growing air traffic of San Juan International Airport, in Isla Grande, that had been operating since 1929; as well as responding to the needs of the future. Until then Isla Grande had been the main airport of Puerto Rico. As airlines began switching from propeller aircraft to jets, the 4,000-foot Isla Grande airstrip did not have the necessary distance for modern aircraft to land and take off. (The Isla Grande Airport, now named in honor of Maj. Fernando Luis Ribas Dominicci, Pilot of the US Air Force F-111, who was killed-in-action in Libya in 1986, currently has a runway of 5,542 feet in length.)
On the other hand, the government had also decided that it should direct the air operations, relying these powers in the Puerto Rico Transportation Authority, created in 1942, which later became the Ports Authority. The Committee of Airports of the Planning Board began to study the feasibility of the new airport, submitting in 1944 its plans and studies to the Federal Civil Aeronautics Administration, to determine the most appropriate place.
In 1945, it was determined that the place would be Isla Verde (Carolina), to make the airport a metropolitan facility. Construction was approved by the Puerto Rico Planning Board in 1946, and the project began in 1947. During that same year, the Port Authority of Puerto Rico assumed title to and ownership of the Isla Grande Airport and other regional airports, which had been military installations during World War II.
The design of the new airport was carried out by the firm of Toro-Ferrer, founded by the architects Miguel Ferrer (1914–2004), and architect Osvaldo Toro (1914–1995), which were also known for their designs of the Caribe Hilton Hotel and the Supreme Court of Puerto Rico.
During 1949, the first phase of construction of the Isla Verde Airport was completed: cleaning, filling, leveling and drainage of soils. The second phase also began: paving the runway, taxiways, and platforms.
The certified airlines operating in Puerto Rico in 1950 were Pan American World Airways, Eastern Air Lines, Riddle Aviation Co., Caribbean Atlantic Airlines, British Airways, Iberia, Dominican Airlines and Flying Tigers Airline. The latter contracted the movement of migrant workers to the United States, with the Insular Department of Labor, transferring some 5,706 workers to different points of that nation, at a cost of $55 per passage.
On May 22, 1955, the Puerto Rico International Airport was inaugurated, built on a 1,718.72 acre land lot. The facilities, estimated at a cost of $22 million, had a six-story passenger terminal, control tower, 7,800-foot long runway (8–26), cargo building, fire and police stations, and a hotel.
Hundreds of people, enthusiastic about the new aerial installation, witnessed the inaugural events presided over by Luis Muñoz Marín. In a part of his eloquent speech, the Governor said: "Impressive is this work in its structure and in its many facilities, but not as impressive as the fact that this center of communications symbolizes the great technical processes that are transforming civilization".
The first year of operations of the new airport produced an upward movement of passengers to 694,199 and a total of 28 million pounds of cargo was handled.
Evolution of the airport[edit]
By 1959, major airlines had introduced jets, which significantly reduced flight time and increased flight cruising safety. At the start of operations, the airport had only one runway (8/26), the old control tower on top of the Hotel, 3 terminals and a parking lot for 200 cars.
During the beginning of the 60s, several expansion and improvement projects began, starting with the runway extending from 7,800 to 10,000 feet in length. Construction of the second runway (10–28) on the south side began in May 1967. The project was completed in 1974 at an approximate cost of $4.2 million. With the introduction of the 747 aircraft, runway 8–26 was reinforced and widened in 1974, and ten years later it was repaved.
On January 17, 1983, the two-leveled vehicular access system was built at a cost of approximately $9.2 million. This access separates the arrivals and departures of passengers at different levels, to eliminate traffic congestion.
On February 18, 1985, the Governor of Puerto Rico, Rafael Hernández Colón, converted to law the project to Senate Number 1, officially designating the international airport under the name of Luis Muñoz Marín, in honor of the first governor of Puerto Rico elected by the people.
The airport served as a hub for Pan Am, Trans Caribbean Airways, Eastern Air Lines, and for a short period a focus city for TWA. It was also the center for Puerto Rico's international airline, Prinair, from 1966 to 1984, when Prinair went bankrupt. In 1986, American Airlines together with American Eagle established a center in Puerto Rico to compete with Eastern Air Lines.
In the past, the airport has been served by Mexicana de Aviación, Lufthansa, Air France, KLM, Martinair, British Airways, British Caledonian, Virgin Atlantic, Norwegian Air Shuttle, Air Europa, ACES Colombia, BWIA West Indies Airways, ALM Antillean Airlines, Air Jamaica, Viasa, Aeropostal, Volaris, LACSA, Aerolíneas Argentinas, Dominicana De Aviación, Wardair, ATA Airlines, Northwest Airlines, Continental Airlines, AirTran Airways, and US Airways.
With the expansion of Eastern Airlines and American Airlines facilities, turning Puerto Rico into their Caribbean hub, the historic figure of eight million passengers at the end of 1988. That same year, an investment in expansion and remodeling of $137 million was announced.
The 1990s marked the beginning of important projects to modernize and expand the facilities and services of the airport in response to the boom in passenger and cargo movement and growth projections.
In the period from 1990 to 2000, several infrastructure works were carried out with an investment of approximately $128 million. Some of these include the expansion of the two-level access road to a maximum of 10 lanes on both levels, the new air traffic control tower (designed by Segundo Cardona FAIA of SCF Architects[8]), a parallel taxiway connecting lanes 8 and 10, a parking garage, and the first and second phase of the Terminal B expansion, modification, and rehabilitation project.
In subsequent years, from 2000 to 2005, other major projects were initiated and completed such as the third phase of the rehabilitation, modification and expansion of Terminal B and the new B / C connector at a cost of $35.9 million, the construction of a new building for the Air Rescue unit at a cost of $4.1 million, and remodeling the hotel at a cost of $5 million.
In 2008 the airport has been receiving major upgrades, including a new terminal (Terminal A), pavement and expansions, new light systems, press conference rooms, and new fast food restaurants along its corridors. In 2012, the new Terminal A was opened, which is currently occupied by JetBlue Airways.[9]
The Airport is owned by the Ports Authority but since 2013 it is managed by Aerostar Airport Holdings, in a private public initiative through which a contract was granted to that company to operate the airport for 40 years.
Operations[edit]
SJU's Control Tower designed by Segundo Cardona FAIA (SCF Architects)
Teodoro Moscoso Bridge connecting the city of San Juan to the Luis Munoz Marin International Airport in Carolina
Luis Muñoz Marín International Airport is Puerto Rico's main international gateway and its main connection to the United States. Domestic flights fly between Carolina and other local destinations, including Culebra, Mayagüez and Vieques. The airport is accessed from the San Juan district of Hato Rey, the island's financial district, via the Teodoro Moscoso Bridge. Old San Juan is accessed via the Baldorioty de Castro Expressway (PR-26). The airport serves as the Caribbean hub for Cape Air, Air Sunshine, and Seaborne Airlines, as well as a focus city for JetBlue Airways.[10] JetBlue is the largest carrier in San Juan, with 51 daily flights on an average day.
Terminals[edit]
Luis Muñoz Marín Airport has one main terminal building with four concourses and a separate terminal with one concourse. However, all terminals are connected.
Terminal A[edit]
In June 2012, Terminal A was opened and occupied solely by Jetblue Airways, making San Juan a focus city. When Terminal B was closed for renovations, four regional airlines were moved to Terminal A.
Terminal B (Concourse)[edit]
Terminal B reopened after a $130 million renovation in December 2014, with Delta, United, Southwest, and Spirit as its tenants (with all operations moved in by February 2015).[11]
Terminal C (Concourse)[edit]
Terminal C reopened from its $55 million renovation on March 2016.[12] The letter designation for Terminal C was discontinued, and the concourse was instead added as an extension to Terminal B.[13] The Terminal B extension was later changed back to Terminal C.[14]
Both Terminals B and C feature high-end retail stores and new restaurants, improved seating as well as automated baggage scanners currently used only by six other airports in the mainland U.S.
An Avianca VIP airport lounge[15] is located at the entrance of Terminal C. This All Inclusive lounge is operated by Global Lounge Network.[16]
Terminal D (Concourse); closed[edit]
Terminal D is currently undergoing renovations. It was previously occupied by American Airlines and other OneWorld airlines until the departure of the OneWorld airlines in March 2013. Seaborne Airlines currently uses the far D gates for its turboprop aircraft as part of its San Juan hub operations.
Terminal E (Concourse); closed[edit]
Terminal E is currently unused and undergoing renovations. It was previously occupied by American Airlines and its regional affiliate, Executive Airlines, which operated flights under the American Eagle brand. The area became unused after American Airlines moved their flights to Terminal C in 2015. The American Eagle flights were moved to Terminal D before being discontinued in 2013.
Airlines and destinations[edit]
Lesser Antilles and local destinations from SJU.
Caribbean, South and Central American destinations from SJU.
United States and Canada destinations from SJU.
European destinations from SJU.
Passenger[edit]
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Airlines
Destinations
Air Antilles Dominica–Douglas–Charles, Fort-de-France, Pointe-à-Pitre, St. Maarten
Air Canada Seasonal: Montréal–Trudeau (resumes December 15, 2018), Toronto–Pearson (resumes October 28, 2018)
Air Century Santo Domingo–La Isabela
Air Flamenco Culebra, Vieques
Air Sunshine Anguilla, Dominica–Douglas–Charles, Nevis, St. Maarten, St. Thomas, Tortola, Vieques, Virgin Gorda
Air Transat Seasonal: Montréal–Trudeau (begins December 22, 2018), Toronto–Pearson (begins December 22, 2018)
Allegiant Air Orlando/Sanford
Seasonal: Cincinnati (resumes December 15, 2018), Pittsburgh (resumes December 15, 2018), Raleigh/Durham (begins December 14, 2018)
American Airlines Charlotte, Chicago–O'Hare, Dallas/Fort Worth, Miami, Philadelphia
Avianca Bogotá
Cape Air Mayagüez, St. Croix, St. Thomas, Tortola, Vieques
Condor Frankfurt
Copa Airlines Panama City
Delta Air Lines Atlanta, New York–JFK
Seasonal: Minneapolis/St. Paul (resumes December 22, 2018)
Frontier Airlines Atlanta, Orlando, Philadelphia, Raleigh/Durham
Seasonal: Long Island/Islip, Miami
Iberia Seasonal: Madrid
InterCaribbean Airways Tortola
JetBlue Airways Boston, Fort Lauderdale, Hartford, New York–JFK, Newark, Orlando, Punta Cana, Santiago de los Caballeros, Santo Domingo–Las Américas, St. Croix, St. Thomas, Tampa, Washington–National
LIAT Antigua
Seaborne Airlines Anguilla, Antigua, Dominica–Douglas–Charles, Nevis, St. Croix, St. Kitts, St. Maarten, St. Thomas, Tortola
Southwest Airlines Baltimore, Chicago–Midway, Fort Lauderdale, Houston–Hobby, Orlando, Tampa
Spirit Airlines Fort Lauderdale, Orlando
Sun Country Airlines Seasonal: Minneapolis/St. Paul
Tradewind Aviation Anguilla, Nevis, St. Barthélemy
United Airlines Chicago–O'Hare, Houston–Intercontinental, Newark, Washington–Dulles
Vieques Air Link Culebra, Vieques
WestJet Seasonal: Toronto–Pearson
Charters[edit]
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Airlines
Destinations
Air Sunshine Anguilla, Dominica–Melville Hall, Nevis, Sint Maarten, Tortola, Virgin Gorda, Antigua, St. Lucia, St. Vincent, Grenada, Trinidad, Dominican Republic, Turks and Caicos, Aruba, Curaçao, Barbados
Bahamasair Nassau
Fly BVI Ltd – Caribbean Air Charter Anegada, Tortola, Virgin Gorda, Dominica–Canefield
Island Birds Seasonal: Anguilla, Dominica–Melville Hall, Nevis, Sint Maarten, Tortola, Virgin Gorda, Antigua, St. Lucia, St. Vincent, Grenada, Trinidad, Dominican Republic, Turks and Caicos, Aruba, Curaçao, Barbados, Dominica–Canefield
Miami Air Seasonal: Punta Cana
Rainbow International Airlines Anguilla
Songbird Airways Seasonal: Punta Cana
Swift Air Seasonal: Cancún, Punta Cana
Tradewind Aviation Dominica-Canefield
World Atlantic Airlines Seasonal: Orlando, Punta Cana
VI Airlink Seasonal: Beef Island
Xtra Airways Seasonal: Cancún, Punta Cana
Cargo[edit]
Airlines
Destinations
ABX Air Miami, Port-au-Prince
Air Cargo Carriers Aguadilla, Antigua, St. Croix, St. Thomas, Tortola
Air Sunshine Anguilla, Dominica–Douglas–Charles, Nevis, St. Maarten, St. Thomas, Tortola, Vieques, Virgin Gorda
Ameriflight Aguadilla, Aruba, Barbados, Caracas, St. Croix, St. Kitts, St. Lucia, St. Maarten, St. Thomas
Amerijet International Miami
Cargolux Atlanta, Luxembourg
Contract Air Cargo Antigua
DHL Aviation Cincinnati, Orlando
FedEx Express Memphis
FedEx Feeder Antigua, Pointe-à-Pitre, St. Croix, St. Kitts, St. Maarten, St. Thomas, Tortola
Northern Air Cargo Miami
Swift Air Cargo Miami
UPS Airlines Jacksonville, Louisville
Statistics[edit]
Traffic statistics[edit]
Passenger statistics for SJU[17][18][19][20][21][22]
Year
Total passengers
% Change
2001
9,453,564
–
2002
9,389,232
0.7%
2003
9,716,687
3.5%
2004
10,568,986
8.8%
2005
10,768,698
1.9%
2006
10,506,118
2.4%
2007
10,409,464
0.9%
2008
9,378,924
9.9%
2009
8,245,895
12.1%
2010
8,491,257
3.0%
2011
7,993,381
5.9%
2012
8,448,172
5.7%
2013
8,347,119
1.2%
2014
8,569,622
2.7%
2015
8,733,161
1.9%
2016
9,037,134
3.5%
2017
8,407,404
6.9%
Carrier Shares (May 2017 - April 2018)[23]
Rank
Airline
Passengers
Share
1 JetBlue Airways 2,090,000 30.90%
2 American Airlines 1,464,000 21.65%
3 Southwest Airlines 1,135,000 16.78%
4 Delta Air Lines 714,000 10.56%
5 United Airlines 580,000 8.57%
Top destinations[edit]
Busiest domestic routes from SJU (May 2017 - April 2018)[23]
Rank
City
Passengers
Carriers
1 Orlando, Florida 573,530 JetBlue, Southwest, Spirit, Frontier
2 New York–JFK, New York 443,850 American, Delta, JetBlue
3 Fort Lauderdale, Florida 385,680 JetBlue, Southwest, Spirit
4 Miami, Florida 308,400 American
5 Atlanta, Georgia 222,900 Delta
6 Newark, New Jersey 199,430 JetBlue, Southwest, United
7 Philadelphia, Pennsylvania 195,940 American, Frontier
8 Charlotte, North Carolina 125,740 American
9 Tampa, Florida 124,010 JetBlue, Southwest
10 Chicago, Illinois 111,170 American, United
Busiest international routes from SJU (Jan 2015 – Dec 2015)[24][better source needed]
Rank
Airport
Passengers
Carriers
1 Santo Domingo, Dominican Republic 238,931 JetBlue, PAWA Dominicana
2 Punta Cana, Dominican Republic 77,564 JetBlue, Seaborne, charter airlines (27,764)
3 Panama City, Panama 69,871 Copa
4 Tortola, British Virgin Islands 47,940 Air Sunshine, Cape Air, Seaborne
5 Philipsburg, Sint Maarten 30,636 JetBlue, Seaborne
6 Santiago, Dominican Republic 26,481 JetBlue, Seaborne
7 Bogotá, Colombia 21,812 Avianca
8 Madrid, Spain 21,019 Iberia, Air Europa
9 Toronto, Canada 14,358 Air Canada, WestJet
10 Frankfurt, Germany 11,157 Condor
Military[edit]
C-130 Hercules airplanes at Muñiz ANGB
United States Air Force
Air National Guard
Puerto Rico Air National Guard
Muñiz ANGB
156th Airlift Wing
Accidents and incidents[edit]
On March 5, 1969, Prinair Flight 277, a de Havilland Heron from St. Thomas, United States Virgin Islands, was attempting to land at the airport when it crashed into mountainous terrain near Luquillo, killing all 19 on board. An NTSB investigation found that an air traffic controller at the airport mistakenly thought the aircraft was near San Juan when it actually was near Fajardo instead.[25]
On December 31, 1972, baseball star Roberto Clemente and his companions died when their DC-7 crashed soon after takeoff from Isla Verde during a relief flight bound for Nicaragua. Neither the bodies of the victims nor the plane's wreckage was ever found.[26]
On June 27, 1985, an American Airlines DC-10-10 registered N129AA operating Flight 633 to Dallas/Fort Worth International Airport with 257 passengers on board aborted take-off from runway 8 after a loud rumbling sound was heard by the crew as the airplane approached V1. Unable to stop the aircraft on the runway, the aircraft ended up nose-first in the lagoon at the end of the runway. A nose gear tire blowout was suspected. There were no fatalities, and aircraft returned to service six months later.[27]
On July 29, 1986, a Borinquen Air Douglas C-53D registered N27PR crashed into a lagoon on approach. The aircraft was on a cargo flight to Golden Rock Airport, Saint Kitts and Nevis, when the starboard engine failed shortly after take-off and the crew decided to return to Carolina. One of the two crew members was killed,[28] the other was seriously injured.[29]
On March 1, 1989, a Borinquen Air Douglas C-49J registered N28PR ditched on approach following a failure of the port engine.[30] Although the landing gear was retracted, the crew did not feather the propeller. This resulted in increased drag which made flight impossible.[31] The aircraft was on an international cargo flight from Golden Rock Airport, Saint Kitts and Nevis.[30]
On September 17, 1989, a Tol Air Services Douglas C-47A registered N100DW was damaged beyond economic repair by Hurricane Hugo.[32]
On May 11, 1997, a British Airways DC-10-30, G-NIUK, operated by Flying Colours Airlines, Flight 4508 (BA4508), operating as a Title 14 CFR Part 129, scheduled flight to Gatwick Airport, was evacuated via the slides after the No. 3 (right) engine caught fire at the San Juan International Airport. Visual meteorological conditions prevailed and an IFR flight plan was filed. The airplane was not damaged. The flightcrew of 3, cabin crew of 11, and 248 passengers were not injured. One passenger was seriously injured during the evacuation.[33]
On July 9, 1998, an American Airlines Airbus A300B4-605R registered N80057 operating flight 574 had a fire in the No. 1 engine shortly after takeoff from Luis Munoz Marin International Airport. The airplane sustained minor damage. The captain, first officer, 7 flight attendants, and 215 passengers were not injured. Twenty-eight passengers reported minor injuries during the post-landing emergency evacuation.[34]
On September 24, 1998, a Trans-Florida Airlines Convair 240-13 registered N91237 had an engine problem on take-off. It attempted to return to the airport, but lost altitude and was forced to land in a salt water lagoon some 2 miles (3.2 km) short of the runway. Though the aircraft was written off, the two crew and one passenger were uninjured.[35]
On April 4, 2001, a Roblex Aviation Douglas DC-3A registered N19BA ditched in the ocean after suffering a double engine failure while on a local training flight. Both crew members escaped. The aircraft sustained minor damage.[36][37]
On May 9, 2004, an American Eagle ATR 72 operating flight 5401 crashed in San Juan, Puerto Rico after the captain lost control of the aircraft while landing. Seventeen people were injured, but there were no fatalities.[38]
On March 15, 2012, a Jet One Express cargo Convair 440 operating a flight to St. Maarten crashed near the airport, killing its two occupants. The plane went down in a lagoon after the pilot reported engine trouble.[39][40]
On December 2, 2013, an IBC Airways Swearingen SA227-AC Metro III registered N831BC crashed into a terrain near La Alianza, Arecibo, Puerto Rico. The aircraft was on a cargo flight from Santo Domingo, Dominican Republic, when the crew lost control of the aircraft for reasons that could not be determined. Both crew members were killed.[41]
On August 9, 2014, a JetBlue Airbus A321 operating flight 704 to JFK International Airport, New York had to abort takeoff after one of the engines caught fire. All 186 passengers were evacuated from the aircraft. Two women were slightly hurt during evacuation.[42]
On June 3, 2017, a fatal crash happened at nearby Pinones Beach when an Air America Airlines airplane, on its way from San Juan to Culebra, tried to perform an emergency landing at the airport, going into the beach's waters instead. A 15-year-old female died, while a 14-year-old female, a 45-year-old male passenger and the aircraft's male pilot were rescued injured but alive.[43]
In popular culture[edit]
The airport is featured in Hunter S. Thompson's novel The Rum Diary.
In the 1984 movie Conexión Caribe, music group Los Chicos arrived at the Luis Muñoz Marín International Airport and boarded an Oceanair airplane.
Music group Menudo recorded a music video for their song "Claridad", in 1981 at the nearby Isla Verde Beach in Piñones. A Lockheed L-1011 aircraft is seen landing at Luis Muñoz Marín International Airport in the video.
The airport is seen in several scenes of action film Illegal Tender, where a Puerto Rican youngster flies to the Island from the United States several times.
See also[edit]
Transportation in Puerto Rico
List of airports in Puerto Rico
List of the busiest airports in the Caribbean
References[edit]
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Jump up ^ https://aviation-safety.net/database/record.php?id=20131202-0
Jump up ^ "De alta pasajeras heridas en accidente con de avión de JetBlue". El Nuevo Dia. 2014-08-10. Retrieved 2016-05-04.
Jump up ^ http://www.primerahora.com/noticias/policia-tribunales/nota/fallecemenorydospersonasresultanconquemadurasenchoquedeavioneta-1228178/
External links[edit]
Media related to Luis Muñoz Marín International Airport at Wikimedia Commons
OpenStreetMap - Luis Muñoz Marín International Airport
SkyVector - Luis Munoz Marin International Airport
Official website
FAA Airport Diagram (PDF), effective August 16, 2018
Resources for this airport:
FAA airport information for SJU
AirNav airport information for TJSJ
ASN accident history for SJU
FlightAware airport information and live flight tracker
NOAA/NWS latest weather observations for TJSJ
SkyVector aeronautical chart for SJU
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Espresso
From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
This article is about the coffee preparation method and the resulting beverage. For other uses, see Espresso (disambiguation).
"Petit noir" redirects here. For French wine grapes also known as Petit noir, see Jurançon (grape) and Négrette.
Espresso
Classic espresso
Type
Hot
Country of origin
Italy
Color
Black
Espresso (/ɛˈsprɛsoʊ/, Italian: [esˈprɛsso]) is coffee brewed by expressing or forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency).[1] As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.
Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee, contrary to a common belief.[2] Although the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, the caffeine content of typical servings of espresso vs. drip brew are 120 to 170 mg[3] vs. 150 to 200 mg.[4][5]
Contents
1 Brewing
2 Espresso roast
3 History
3.1 Café vs. home preparation
4 Etymology and spelling
4.1 Variant spelling
5 Shot variables
5.1 Size
5.2 Length
6 Cold
7 Nutrition
8 Espresso-based drinks
9 See also
10 References
11 Further reading
12 External links
Brewing[edit]
Play media
Video of how espresso is typically made in the U.S.
Espresso brewing
Finely-ground coffee for espresso
Espresso is made by forcing very hot water under high pressure through finely ground compacted coffee. Tamping down the coffee promotes the water's even penetration through the grounds.[6] This process produces an almost syrupy beverage by extracting both solid and dissolved components. The crema[7][8] is produced by emulsifying the oils in the ground coffee into a colloid, which does not occur in other brewing methods. There is no universal standard defining the process of extracting espresso,[9] but there are several published definitions which attempt to place constraints on the amount and type of ground coffee used, the temperature and pressure of the water, and the rate of extraction.[10][11] Generally, one uses an espresso machine to make espresso. The act of producing a shot of espresso is often termed "pulling" a shot, originating from lever espresso machines, which require pulling down a handle attached to a spring-loaded piston, forcing hot water through the coffee at high pressure. Today, however, it is more common for the pressure to be generated by an electric pump.
The technical parameters outlined by the Italian Espresso National Institute for making a "certified Italian espresso" are:[12]
Parameter
Value
Portion of ground coffee 7 ± 0.5 g (0.25 ± 0.02 oz)
Exit temperature of water from unit 88 ± 2 °C (190 ± 4 °F)
Temperature in cup 67 ± 3 °C (153 ± 5 °F)
Entry water pressure 9 ± 1 bar (131 ± 15 psi)
Percolation time 25 ± 5 seconds
Volume in cup (including crema) 25 ± 2.5 ml (0.85 ± 0.08 US fl oz)
Espresso roast[edit]
Espresso is both a coffee beverage and a brewing method. It is not a specific bean, bean blend, or roast level. Any bean or roasting level can be used to produce authentic espresso. For example, in southern Italy, a darker roast is generally preferred. Farther north, the trend moves toward slightly lighter roasts, while outside Italy a wide range is popular.[13]
History[edit]
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2011) (Learn how and when to remove this template message)
Angelo Moriondo, inventor of an important precursor to the espresso coffee machine
A manual espresso machine
A modern espresso machine
Angelo Moriondo, from Turin, patented a steam-driven "instantaneous" coffee beverage making device in 1884 (No. 33/256). The device is "almost certainly the first Italian bar machine that controlled the supply of steam and water separately through the coffee" and Moriondo is "certainly one of the earliest discoverers of the expresso [sic] machine, if not the earliest".[14] Unlike true espresso machines, it brewed in bulk, not as individual servings. Seventeen years later, in 1901, Luigi Bezzera, from Milan, came up with a number of improvements to the espresso machine. He patented a number of these, the first of which was applied for on 19 December 1901. It was titled "Innovations in the machinery to prepare and immediately serve coffee beverage" (Patent No. 153/94, 61707, granted on 5 June 1902). In 1905, the patent was bought by Desiderio Pavoni, who founded the La Pavoni company and began to produce the machine industrially (one a day) in a small workshop in Via Parini in Milan.
The popularity of espresso developed in various ways; a detailed discussion of the spread of espresso is given in (Morris 2007), which is a source of various statements below. In Italy, the rise of espresso consumption was associated with urbanization, espresso bars providing a place for socializing. Further, coffee prices were controlled by local authorities, provided the coffee was consumed standing up, encouraging the "stand at a bar" culture.
In the English-speaking world, espresso became popular, particularly in the form of cappuccino, owing to the tradition of drinking coffee with milk and the exotic appeal of the foam; in the United States, this was more often in the form of lattes, with or without flavored syrups added. The latte is claimed to have been invented in the 1950s by Italian American Lino Meiorin of Caffe Mediterraneum in Berkeley, California, as a long cappuccino, and was then popularized in Seattle,[15] and then nationally and internationally by Seattle-based Starbucks in the late 1980s and 1990s.
In the United Kingdom, espresso grew in popularity among youth in the 1950s, who felt more welcome in the coffee shops than in public houses (pubs). Espresso was initially popular, particularly within the Italian diaspora, growing in popularity with tourism to Italy exposing others to espresso, as developed by Eiscafès established by Italians in Germany. Initially, expatriate Italian espresso bars were downmarket venues, serving the working-class Italian diaspora and thus providing appeal to the alternative subculture; this can still be seen in the United States in Italian American neighborhoods, such as Boston's North End, New York's Little Italy, and San Francisco's North Beach. As specialty coffee developed in the 1980s (following earlier developments in the 1970s and even 1960s), an indigenous artisanal coffee culture developed, with espresso instead positioned as an upmarket drink.
In the 2010s, coffee culture commentators distinguish large-chain mid-market coffee as "Second Wave Coffee", and upmarket artisanal coffee as "Third Wave Coffee". In the Middle East and Asia, espresso is growing in popularity, with the opening of Western coffee-shop chains.[16]
Café vs. home preparation[edit]
A Quickmill 820 home espresso machine
Home espresso machines have increased in popularity with the general rise of interest in espresso. Today, a wide range of home espresso equipment can be found in kitchen and appliance stores, online vendors, and department stores. The first espresso machine for home use was the Gaggia Gilda.[17] Soon afterwards, similar machines such as the Faema Faemina, FE-AR La Peppina and VAM Caravel followed suit in similar form factor and operational principles.[18] These machines still have a small but dedicated share of fans. Until the advent of the first small electrical pump-based espresso machines such as the Gaggia Baby and Quickmill 810, home espresso machines were not widely adopted. In recent years, the increased availability of convenient counter-top fully automatic home espresso makers and pod-based espresso serving systems has increased the quantity of espresso consumed at home. The popularity of home espresso making parallels the increase of home coffee roasting. Some amateurs pursue both home roasting coffee and making espresso.
See also: Espresso machine
Etymology and spelling[edit]
An Italian-American espresso shop.
Although some Anglo-American dictionaries simply refer to "pressed-out",[19] "espresso", much like the English word "express", conveys the senses of "just for you" and "quickly", which can be related to the method of espresso preparation.
The words express, expres and espresso each have several meanings in English, French and Italian. The first meaning is to do with the idea of "expressing" or squeezing the flavour from the coffee using the pressure of the steam. The second meaning is to do with speed, as in a train. Finally there is the notion of doing something "expressly" for a person ... The first Bezzera and Pavoni espresso machines in 1906 took 45 seconds to make a cup of coffee, one at a time, expressly for you.[20]
Modern espresso, using hot water under pressure, as pioneered by Gaggia in the 1940s, was originally called crema caffè, in English "cream coffee", as can be seen on old Gaggia machines, due to the crema.[21] This term is no longer used, though crema caffè and variants (caffè crema, café crema) find occasional use in branding.
Variant spelling[edit]
There is a debate over whether the spelling expresso is incorrect or whether it is an acceptable variant. It is called a less common variant in some sources.[22] Italy uses the term espresso, substituting s for most x letters in Latin-root words; x is not considered part of the standard Italian alphabet. Italian people commonly refer to it simply as caffè (coffee), espresso being the ordinary coffee to order; in Spain, while café expreso is seen as the more "formal" denomination, café solo (alone, without milk) is the usual way to ask for it when at an espresso bar. Some sources state that expresso is an incorrect spelling, including Garner's Modern American Usage.[23]
While the 'expresso' spelling is recognized as mainstream usage in some American dictionaries,[24][25] some cooking websites call the 'x' variant illegitimate.[26][27][28][29] Oxford Dictionaries online states "The spelling "expresso" is not used in the original Italian and is strictly incorrect, although it is common."[30] The Oxford English Dictionary and Merriam-Webster call it a variant spelling.[23][31] The Online Etymology Dictionary calls "expresso" a variant of "espresso."[32] The Oxford Dictionary of American Usage and Style (2000) describes the spelling expresso as "wrong", and specifies espresso as the only correct form.[33] The third edition of Fowler's Modern English Usage, published by the Oxford University Press in 1996, noted that the form espresso "has entirely driven out the variant expresso (which was presumably invented under the impression that it meant 'fast, express')."[34]
Shot variables[edit]
See also: Doppio, Ristretto, and Lungo
Extracting a doppio.
A double ristretto with the first half of the shot in the glass at the bottom of the image, and the second half in the glass on the right.
Caffè lungo
The main variables in a shot of espresso are the "size" and "length".[35][36] This terminology is standardized, but the precise sizes and proportions vary substantially.
Cafés may have a standardized shot (size and length), such as "triple ristretto",[36] only varying the number of shots in espresso-based drinks such as lattes, but not changing the extraction – changing between a double and a triple requires changing the filter basket size, while changing between ristretto, normale, and lungo may require changing the grind, which is less easily accommodated in a busy café, as fine tweaking of the grind is a central aspect to consistent quality espresso-making.
Size[edit]
The size can be a single, double, or triple, using a proportional amount of ground coffee, roughly 7, 14, and 21 grams; correspondingly sized filter baskets are used. The Italian multiplier term doppio is often used for a double, with solo and triplo being more rarely used for singles and triples. The single shot is the traditional shot size, being the maximum that could easily be pulled on a lever machine.
Single baskets are sharply tapered or stepped down in diameter to provide comparable depth to the double baskets and, therefore, comparable resistance to water pressure. Most double baskets are gently tapered (the "Faema model"), while others, such as the La Marzocco, have straight sides. Triple baskets are normally straight-sided.
Portafilters will often come with two spouts, usually closely spaced, and a double-size basket – each spout can optionally dispense into a separate cup, yielding two solo-size (but doppio-brewed) shots, or into a single cup (hence the close spacing). True solo shots are rare, with a single shot in a café generally being half of a doppio shot.
In espresso-based drinks in America, particularly larger milk-based drinks, a drink with three or four shots of espresso will be called a "triple" or "quad", respectively.
Length[edit]
The length of the shot can be ristretto (or stretto) (reduced), normale/standard (normal), or lungo (long)[37]:these may correspond to a smaller or larger drink with the same amount of ground coffee and same level of extraction or to different length of extraction. Proportions vary and the volume (and low density) of crema make volume-based comparisons difficult (precise measurement uses the mass of the drink). Typically ristretto is half the volume of normale, and lungo is double to triple the normale volume. For a double shot, (14 grams of dry coffee), a normale uses about 60 ml of water. A double ristretto, a common form associated with espresso, uses half the amount of water, about 30 ml.[citation needed]
Ristretto, normale, and lungo may not simply be the same shot, stopped at different times[citation needed] – which may result in an underextracted shot (if run too short a time) or an overextracted shot (if run too long a time).[citation needed] Rather, the grind is adjusted (finer for ristretto, coarser for lungo) so the target volume is achieved by the time extraction finishes.[38]
A significantly longer shot is the caffè crema, which is longer than a lungo, ranging in size from 120–240 ml (4–8 US fl oz), and brewed in the same way, with a coarser grind.
The method of adding hot water produces a milder version of original flavor, while passing more water through the load of ground coffee will add other flavors to the espresso, which might be unpleasant for some people.
Cold[edit]
Cold espresso (espresso freddo) is an alternative form of espresso, mostly served in southern Europe. Conceived in Greece, along with cappuccino freddo in the early 1990s, freddo espresso is in higher demand in Greece and its neighbouring countries during summer.[39] After preparing 2 shots of espresso (usually ristretto), the coffee is stirred in a big iron can along with sugar (if necessary) and 2–3 ice cubes until the can is cold. Then the blend is put in a glass full of ice cubes.
Nutrition[edit]
Coffee, brewed, espresso, restaurant-prepared
Nutritional value per 100 g (3.5 oz)
Energy
8.4 kJ (2.0 kcal)
Carbohydrates
0.
Fat
0.2
Protein
0.1
Vitamins
Quantity %DV†
Riboflavin (B2)
17%
0.2 mg
Niacin (B3)
35%
5.2 mg
Minerals
Quantity %DV†
Magnesium
23%
80 mg
Other constituents
Quantity
Water
97.8 g
Theobromine
0 mg
Caffeine
212 mg
Link to Full USDA Nutrient Report
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Probably owing to its higher amount of suspended solids than typical coffee which is absent of essential nutrients, espresso has significant contents of the dietary mineral magnesium, the B vitamins niacin and riboflavin, and 212 mg of caffeine per 100 grams of liquid brewed coffee (table).
Espresso-based drinks[edit]
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A traditional macchiato as served in Italy
In addition to being served alone, espresso is frequently blended, notably with milk – either steamed (without significant foam), wet foamed ("microfoam"), or dry foamed, and with hot water. Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte; other milk and espresso combinations include latte macchiato, cortado and galão, which are made primarily with steamed milk with little or no foam. Espresso and water combinations include Americano and long black. Other combinations include coffee with espresso, sometimes called "red eye" or "shot in the dark".[40]
In order of size, these may be organized as follows:
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 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.[41]
Latte: 240–600 ml, two or more shots (60 ml), with 1:3–1:9 milk
Some common combinations may be organized graphically as follows:
mixed with
frothed milk
hot water
espresso is on
top
latte macchiato long black
bottom
caffè latte caffè americano
Methods of preparation differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in. For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a demitasse or specialized espresso brew pitcher may be used. This "pouring into an existing glass" is a defining characteristic of the latte macchiato and classic renditions of the red eye. Alternatively, a glass with "existing" water may have espresso brewed into it – to preserve the crema – in the long black. Brewing onto milk is not generally done.
See also[edit]
Coffee portal
Drink portal
Cuban espresso
List of coffee drinks
List of hot beverages
Knockbox
Moka pot
References[edit]
Citations
Jump up ^ Illy, "Il caffè e i cinque sensi" [1]: "La tazzina di porcellana bianca incornicia la çrema: una trama sottile nei toni del nocciola, percorsa da leggere striature rossastre"
Jump up ^ "The Great Debate: Does Espresso or Drip Coffee Have More Caffeine?". Mr. Coffee. 24 October 2014. Retrieved 21 June 2015.
Jump up ^ "Show Foods". Archived from the original on 24 November 2013.
Jump up ^ How much caffeine is in your daily habit? – MayoClinic.com
Jump up ^ "Show Foods". Archived from the original on 22 November 2013.
Jump up ^ "Espresso Tamping". CoffeeResearch.org. Retrieved 8 December 2013.
Jump up ^ "What is Crema?". seattlecoffeegear. Retrieved 8 June 2013.
Jump up ^ "Espresso Crema". ChemistryViews.org. Retrieved 8 October 2014.
Jump up ^ "Today's Espresso Scene". Home Barista. Retrieved 29 April 2011.
Jump up ^ "Espresso Coffee". Coffee Research Institute. Retrieved 29 April 2011.
Jump up ^ "L'Espresso Italiano Certificato" (PDF). Istituto Nazionale Espresso Italiano. Retrieved 29 April 2011.
Jump up ^ "Espresso Italiano Certificato" (PDF). Istituto Nazionale Espresso Italiano. Retrieved 15 February 2013.
Jump up ^ Illy, Francesco; Illy, Riccardo (1992). The book of coffee : a gourmet's guide (1st American ed.). New York: Abbeville Press. ISBN 978-1558593213.
Jump up ^ Bersten 1993, p. 105.
Jump up ^ "Invention of the Caffe Latte". Caffe Mediterraneum. Retrieved 19 April 2009.
Jump up ^ Hutchins, Timothy (3 July 2017). Coffee Culture. Lulu.com. ISBN 9781387074518.
Jump up ^ Bersten 1993, p. 131.
Jump up ^ Bersten 1993, p. 132-133.
Jump up ^ "espresso". Oxford English Dictionary. Oxford University press. 1989. Retrieved 30 October 2009.
Jump up ^ Bersten 1993, p. 99.
Jump up ^ Morris 2007.
Jump up ^ "Expresso - Define Expresso at Dictionary.com". Dictionary.com.
^ Jump up to: a b Ben Yagoda (18 August 2014). "Espresso or expresso? The x spelling actually has considerable historical precedent". Slate Magazine.
Jump up ^ Expresso – Definition and More from the Free Merriam-Webster Dictionary. Merriam-webster.com (13 August 2010). Retrieved on 13 February 2011.
Jump up ^ Expresso | Define Expresso at Dictionary.com. Dictionary.reference.com. Retrieved on 13 February 2011.
Jump up ^ What is espresso? Or is it expresso?. Homecooking.about.com (14 June 2010). Retrieved on 13 February 2011.
Jump up ^ What is espresso?, 1st in Coffee explains espresso coffee, Pressure brewed coffee from Italy. 1stincoffee.com. Retrieved on 13 February 2011.
Jump up ^ What is Espresso. Espresso People. Retrieved on 13 February 2011. Archived 1 September 2006 at the Wayback Machine.
Jump up ^ "The Great Debate: Espresso vs. Expresso". Espresso Blog. Archived from the original on 16 October 2015.
Jump up ^ Definition of espresso from Oxford Dictionaries Online. Oxforddictionaries.com. Retrieved on 13 February 2011.
Jump up ^ "Expresso – Definition of Expresso by Merriam-Webster".
Jump up ^ "Online Etymology Dictionary".
Jump up ^ Garner 2000, pp. 129–130.
Jump up ^ Burchfield 1996, p. 286.
Jump up ^ "Brewing ratios for espresso beverages - Home-Barista.com".
^ Jump up to: a b Anatomy of a Triple Ristretto Archived 9 October 2009 at the Wayback Machine., by Jeremy Gauger, Gimme Coffee, 17 March 2009 – images and explanation
Jump up ^ Hofmann, Paul (7 August 1983). "Fare of the Country: In Italy, Espresso is the Elixir of Life". Retrieved 25 March 2018.
Jump up ^ "The Basics of Making Espresso – Tips and Techniques for Brewing". CupAndBrew.com. Archived from the original on 23 February 2014. Retrieved 16 February 2014.
Jump up ^ "Freddo Espresso & Freddo Cappuccino | Nespresso Hellas". www.nespresso.com. Retrieved 3 December 2016.
Jump up ^ Kevin, Sinnott (2010). The art and craft of coffee: an enthusiast's guide to selecting, roasting, and brewing exquisite coffee. Beverly, Mass.: Quarry Books. p. 160. ISBN 9781592535637. OCLC 437298903.
Jump up ^ Ortved, John (29 September 2015). "Is That Cappuccino You're Drinking Really a Cappuccino?". The New York Times.
Sources
Bersten, Ian (1993). Coffee Floats Tea Sinks: Through History and Technology to a Complete Understanding. Helian Books. ISBN 0-646-09180-8.
Burchfield, R. W. (1996). Fowler's Modern English Usage (third ed.). Oxford: Oxford University Press. ISBN 978-0-19-869126-6.
Garner, Bryan (2000). The Oxford Dictionary of American Usage and Style. New York: Oxford University Press. ISBN 978-0-19-513508-4.
Morris, Jonathan (2007), "The Cappuccino Conquests. The Transnational History of Italian Coffee", Academia.org, University of Hertfordshire
Further reading[edit]
Davids, Kenneth (2013). Coffee: A Guide to Buying, Brewing, and Enjoying (5 ed.). St. Martin's Press. ISBN 1466854421.
Dean, Adam (23 May 2006). "The Founding Fathers of Espresso". Whole Latte Love. Archived from the original on 27 December 2012.
Fumagalli, Ambrogio (1995). Coffee Makers. Chronicle Books. ISBN 0-8118-1082-8.
Illy, Andrea; Viani, Rinantonio. Espresso: The Science of Quality. Academic Press. ISBN 0-12-370371-9.
Illy, Francesco; Illy, Riccardo (1989). The Book of Coffee. Milano: Abbeville Press. ISBN 1-55859-321-7.
Schomer, David C. Espresso Coffee: Professional Techniques. 1996.

External links[edit]
The dictionary definition of espresso at Wiktionary
Media related to Espresso at Wikimedia Commons
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Espresso bar

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Essential nutrient

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Dietary mineral

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Rigatoni con la Pajata

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Coppia Ferrarese

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Veneto wine

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Cold brew coffee

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Café com Cheirinho

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Coffee Palace

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Fika (Sweden)

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Barley coffee

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Espresso – Afrikaans
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Espresso – Azerbaijani
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Espresso – Czech
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Espresso – Danish
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Espresso – German
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Espresso – Estonian
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Espresso – Croatian
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Espresso – Indonesian
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Espresas – Lithuanian
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Espresso – Malay
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Espresso – Norwegian
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Espresso – Norwegian Nynorsk
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Espresso – Polish
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Espresso – Swedish
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